Mustard Style Potato Salad

This potato salad is made with mashed potatoes, eggs, celery, onion, pickle relish, pimentos then covered with a tangy mustard dressing.


8 servings


6 large potatoes, peeled and cubed
3 large eggs
1 onion, finely chopped
3 stalks celery, diced
3 teaspoons sweet pickle relish
1 (4 ounce) jar pimentos
2 teaspoons prepared mustard
3 tablespoons creamy salad dressing (e.g. Miracle Whip)
1 teaspoon paprika


Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl and beat until smooth.

Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos.

Blend together the mustard and salad dressing, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.

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