Yellow Mustard Potato Salad Recipe - Cooking Index
2 1/2 lbs | 1135g / 40oz | Russet potatoes - (abt 3 med-lg) - peeled, cubed |
2 | Celery ribs - finely chopped | |
1/2 | To medium yellow skinned onion - finely chopped (small) | |
3 tablespoons | 45ml | Chopped pimento - drained |
3 tablespoons | 45ml | Sweet pickle relish |
1/3 cup | 78ml | Mayonnaise |
1/3 cup | 78ml | Yellow mustard |
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
2 tablespoons | 30ml | Chopped parsley - (optional) |
Boil potatoes in salted water 10 to 12 minutes, or until just tender. Drain the potatoes and spread out onto a cookie sheet to cool quickly, about 10 minutes.
In a bowl, combine celery, onion, pimento, relish, mayonnaise and mustard.
When you are ready to serve, combine cooled potatoes with other ingredients. Stir the potatoes to combine and season with salt and pepper.
This recipe yields 4 servings.
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D16) - from the TV FOOD NETWORK
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