Typical store bought or even restaurant potato salad is pretty bland. At best there’s a tingle of sharp mustard, but it’s usually just ballpark. This recipe for mustard potato salad with egg, by my friend Chef Michael Clark, kicks all that up a notch or three:
Use the best Dijon Mustard. I order Maille off Amazon–it’s a lot better than Grey Poupon. You’ll be surprised at what it can do for your recipes.
Hard boiled eggs for two reasons. First, I love egg salad. Second, we grate the eggs so they’re nearly invisible, but they bring that Umami Protein taste that’s so satisfying.
That little touch of Apple Cider Vinegar does things to the mustard vinegar that mellows it out and makes it more subtle and complex.
In the end, you get a fabulous potato salad for your backyard events!
Ingredients
Serves 15
6 Hard Boiled Eggs
2 lbs Baby Gold Potatoes, Boiled and Cooled
2 Small Onions, Diced
2 Sticks Celery, Diced
1 Cup Mayonnaise
2 Tbsp Fine Dijon Mustard
1 Tsp Salt + 2 Tsp Pepper
1 Tsp Apple Cider Vinegar
Fresh Parsely to garnish
Preparation
Put the potatoes, whole and unpeeled in a large mixing bowl.
Add the onions and celery
Grate the hard boiled eggs on top
Add the Mayo, Mustard, Vinegar, Salt and Pepper
Now toss the mixture until it’s all smoothly combined. Taste and add more salt or pepper as needed.
Assemble the salad on a serving plate or bowl and garnish with parsely.
Enjoy!
