Yellow Mustard Potato Salad

Recipe Ingredients

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)

Recipe Instructions

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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