Mustard Potato Salad
Our mustard potato salad combines russet potatoes, eggs, yellow mustard, and Miracle Whip into a creamy, flavorful side dish that’s always a hit at BBQs, holidays, and family dinners.
Servings: 14
Calories: 203kcal
Equipment
Ingredients
- 5 pounds russet potatoes (cleaned and peeled
- 2 cups miracle whip
- ⅓ cup sweet relish
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 hard-boiled eggs (peeled and chopped)
- ½ cup celery (diced)
- ⅓ cup green onions (diced)
- ⅓ cup yellow onion (diced)
Instructions
- Add potatoes to a pot and cover with 1 inch of water. Bring to a boil, then reduce heat to low and cover. Cook for 25-30 minutes or until potatoes are tender. Drain and let cool. When the potatoes are cool, cut them into bite-size cubes.
- Add miracle whip, relish, mustard, salt, and black pepper to a large bowl. Mix until well combined.
- Place the remaining ingredients in the bowl. Gently fold them into the sauce.
- Cover and refrigerate for a minimum of 4 hours before serving.
Notes
- Cut potatoes into even-sized chunks so they cook at the same rate.
- Let the potatoes cool completely before mixing with the dressing to keep it creamy, not runny.
- Don’t overcook the potatoes; tender but firm is key for the best texture.
- It’s best to chill the potato salad for several hours to allow the flavors to fully blend before serving.
Nutrition
Calories: 203kcal | Carbohydrates: 38g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 83mg | Sodium: 550mg | Potassium: 746mg | Fiber: 3g | Sugar: 7g | Vitamin A: 250IU | Vitamin C: 10mg | Calcium: 39mg | Iron: 2mg