Do you have those moments when you’re eating something you are really enjoying the flavour of, and then you think about how much you hated that particular food when you were younger? It happens to me quite a bit, especially over the past three years. I really do believe that living with The Vegetarian and being subjected to more vegetables and such has changed my tastes for certain foods.
For example, I wouldn’t dare eat a mushroom, or anything with onions or celery in it a few years ago. Green and red peppers were completely out of the question! And this Mustard Potato Salad was on my hate list as well. I must have been the near death of my poor mother with my pickiness!
In a few previous posts, I mentioned the most glorious meal on earth for this guy, which is the Newfoundland Cold Plate, and well, this is one of the three varieties of potato salad served during that particular meal. My mother always prepared three potato salads on Sunday’s, but I wouldn’t touch this particular one to save my life! Now, I can’t get enough of it!
Most of the people I know who aren’t from Newfoundland, tend to screw up their noses when I mention these traditional foods. But, until we try it, we never know just how good it tastes! The strong flavours of mustard are evident in this potato salad, but are subdued by the creamy texture the mayonnaise adds, and the slightly sweet taste from the sugar.
Simple, easy, rustic, and delicious – that’s what these traditional Newfoundland potato salads are all about! Here’s a link to my Pickled Beet Potato Salad!
- 1 pound white flesh potatoes, peeled, boiled until fork tender
- ¼ cup prepared yellow mustard
- ½ cup mayonnaise
- 1 tablespoon sugar
- ½ cup canned mixed vegetables, drained
- Drain the boiled potatoes and allow to slightly cool for 10-15 minutes.
- Mash the potatoes very well. If you have a potato ricer, I would suggest you use it. You want the potatoes to be lump-free.
- Add the prepared mustard, mayonnaise, sugar, and mixed vegetables.
- Stir well to incorporate all of the ingredients.
- Transfer to a glass bowl with a tight fitting lid and place in the refrigerator for 3-4 hours.
- Serve cold with chicken, pork, or beef. This potato salad is wonderful as a side with pan-fried salmon!