Mustard Potato Salad Texas Style

Mustard-Potato-Salad-Texas-Style

Summer time is salad time! This salad can be served as you like as side dish to BBQ dishes or simply as supper as it is.

I made this for our cooking games and we really appreciated it the first day and well as the leftovers directly from the fridge the day after, I found it even better!

If you don’t eat it the first day for safety reasons I recommend not using mayo and opting for the fresh cheese or yogurt. I always try to skip mayo and use other substitutes.

Reserve some chopped onions, red pepper and celery for topping!

Mustard Potato Salad Texas Style

  • Servings: 4-6
  • Difficulty: easy
  • Print

Autor: https://artandkitchen.wordpress.com/

Mustard-Potato-Salad-Texas-Style

You need:

  • 1.5 kg potatoes
  • 3 eggs
  • 2 tablespoons prepared mustard
  • 3 tablespoons light fresh cheese (can be substituted by mayo or Greek yogurt)
  • 1 tablespoon oil
  • 1 tablespoon white vinegar (I used balsamic vinegar)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup pickled vegetables, chopped
  • 1 onion, finely chopped (if too strong soaked the chopped onions in cold water for 15 minutes before use)
  • 2 stalks celery, diced (or 2 tablespoon chopped leaves)
  • 1 red bell pepper, chopped
  • 1 teaspoon paprika

Procedure:

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, peel and roughly cut potatoes into chunks. Place in a large mixing bowl to cool down.
  2. In the meantime place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  3. In a small bowl combine mustard, cream cheese, oil, vinegar, salt and pepper.
  4. Now add the boiled diced potatoes and the eggs, top with sauce, toss and sprinkle with paprika.
  5. Refrigerate before serving until chilled!
  6. In the serving bowl combine pickled vegetables, onions, celery, potatoes

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