Mustard Potato Salad

This tasty Mustard Potato Salad combines celery, hard-boiled eggs, red onion, pickle relish, and green onions in a creamy dressing with tangy mustard.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Place 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. 2Fill 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. 3Stir the mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, and dill pickle relish in a large bowl.
4. 4Add 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.