Description
A zesty, creamy potato salad with bold mustard and sharp cheddar. Light and flavorful, it’s perfect for outdoor meals and pairs well with grilled chicken or steak.
Ingredients
4 medium Russet potatoes, boiled and peeled
1/4 cup mustard (Dijon or yellow)
1/3 cup mayonnaise (light mayonnaise optional)
4 large hard-boiled eggs, peeled
2 medium celery stalks, cut on bias
1/2 medium onion, blanched
2 tablespoons pickled relish (or chopped pickles)
1/2 cup shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Boil whole potatoes in salted water for 12 minutes until tender. Drain and cool, then peel.
Blanch onion in boiling water for 1 minute; cool and dice.
In a large bowl, combine potatoes, celery, blanched onion, relish, and hard-boiled eggs.
Whisk mustard and mayonnaise until smooth. Add salt and pepper to taste. Fold dressing into potato mixture.
Fold in cheese. Chill for 15–20 minutes before serving. Garnish with chopped chives if desired.
Notes
Use room-temperature ingredients for better emulsion.
Adjust mustard type for flavor intensity: Dijon for sharpness, yellow for mellow.
For extra crunch, add 1/4 cup chopped cucumbers.
- Prep Time: 20
- Cook Time: 10
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 280
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg