Potato salad in this house is made infrequently, and I try to make it in small batches. However, every big family meal has to have potato salad and must be with mustard. In this house, mayo is barely used and never in potato salad. I will tell you that measurements aren't used for this recipe, not even for a minimum. The spices depend on the person, and the amount of sauce depends on the person. So this recipe is about covering the potatoes, the feel, and having a taster.
- Red Potatoes (1 Petite Bag)
- Dijon Mustard
- Spicy Mustard
- Dill Relish
- Sweet Relish
- Green Onions (diced)
- Red Onions (cut)
- Cayenne Pepper
- Set aside a pot with 2 cups of water and had enough salt that you can see in the bottom
- Start rinsing and cutting the potatoes into the size you will want them at the end
- Add the sliced potatoes to the pot of salt water, then fill the pot with water until they cover the potatoes
- Bring the pot to a boil
- Keep checking the potatoes until your metal fork can stick into them, but you can not mash them
- Drain the water from the potatoes
- Let cool until warm
- Add Dijon mustard and spicy mustard over the potatoes and mix with a wooden spoon
- Make sure the potatoes are covered in the amount of mustard you desire
- Add the Sweet, Dill relish, Green Onions, and Red Onions mixed in
- Add the salt, pepper, and cayenne pepper to taste
- Put the cover on the container and let it sit in the refrigerator for 24hrs
The saltwater at the beginning is so that while you cut the potatoes, they won't turn brown. They sit in the water and hold the freshness.
You want to cut the potatoes in the size you want to serve them before you boil them because it is harder to cut them afterward and have the right texture.
Letting the potato salad sit overnight or for 24hrs lets everything that was mixed settle and hold one good flavor the next day.
I hope you enjoy this recipe.