Classic Mustard Potato Salad (Gluten Free)
This Classic Mustard Potato Salad is perfect for potlucks, gatherings and BBQ's. An easy side with crunchy dill pickles, celery, onion and hard boiled eggs.
- 2.5 lbs. russet potatoes
- 1 stalk celery finely diced
- 1/4 cup sweet onion finely diced
- 2 tbsp. apple cider vinegar
- 3 large hard boiled eggs
- 1/3 cup dill pickles finely diced
- 3/4 cup mayo
- 2 tbsp. yellow mustard
- salt & pepper to taste
- paprika- optional garnish
Peel potatoes and cut into uniform bite sized pieces.
Place in large pot and cover with cold water and bring to boil.
Add salt to water and continue to cook simmering potatoes about 8-10 minutes until can be easily pierced with a fork.
Drain and add back to pot with apple cider vinegar, onion, celery and salt & pepper to taste.
Stir gently, set aside and allow to cool about 10 minutes.
Fold in gently dill pickles and hard boiled eggs.
Add mayo and mustard and combine.
Taste for salt & pepper.
Cover and refrigerate till ready to serve.
Serving: 1serving | Calories: 217kcal | Carbohydrates: 28.6g | Protein: 5.2g | Fat: 9.5g | Saturated Fat: 1.7g | Cholesterol: 75mg | Sodium: 293mg | Potassium: 637mg | Fiber: 3.7g | Sugar: 3.6g | Calcium: 30mg | Iron: 1.3mg