Mustard Potato Salad

Ingrédients

• 3 lbs Yukon Gold Potatoes
• 1 tablespoon salt
• 4 large eggs
• 3/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon yellow mustard
• 2 teaspoons apple cider vinegar
• 1/2 cup dill pickle relish
• 2 ribs celery, chopped
• 1/2 cup chopped red onion
• 2 tablespoons chopped fresh parsley
• 2 green onions, thinly sliced
• salt to taste
• freshly ground black pepper to taste

Préparation

1. 1

   Place the potatoes in a large pot and fill it with cold water. Add the salt and bring the pot to a boil. Reduce to a simmer and cook just until the potatoes are fork-tender. Plunge the potatoes into an ice bath to stop the cooking process. Once cool, remove the potatoes and dry them to remove excess water. Dice the potatoes into bite-sized pieces.

2. 2

   Fill a large saucepan with enough water to reach just below the bottom of a steamer basket. Bring the water to a boil, then carefully place the eggs in the steamer basket using a long-handled slotted spoon or tongs. Cover the pot and steam for 15 minutes. Carefully plunge the eggs into an ice bath. Peel and coarsely chop the eggs.

3. 3

   Stir the mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, and dill pickle relish in a large bowl.

4. 4

   Add the cubed potatoes, chopped hard-boiled eggs, celery, red onion, parsley, and green onions. Stir gently to combine. Season with salt and freshly ground black pepper to taste.