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Mustard Potato Salad is very similar to a regular potato salad, but with a tangy, bitter side note from classic yellow mustard.  Why not try something new with your potato salad this summer?  Mustard Potato Salad is a great addition to any summer barbeque potluck!

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 few years.  I really do believe that living with John.e, and 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.   Being a parent of a fussy vegetarian teen, and having to deal with her food likes and dislikes, I can just imagine how I must have driven my poor mom to brink on many occasions 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!

Mustard Potato Salad
Serves 8
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
292 calories
44 g
6 g
11 g
6 g
2 g
265 g
357 g
5 g
0 g
9 g
Nutrition Facts
Serving Size
265g
Servings
8
Amount Per Serving
Calories 292
Calories from Fat 97
% Daily Value *
Total Fat 11g
17%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 3g
Cholesterol 6mg
2%
Sodium 357mg
15%
Total Carbohydrates 44g
15%
Dietary Fiber 5g
19%
Sugars 5g
Protein 6g
Vitamin A
54%
Vitamin C
27%
Calcium
4%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6-8 medium potatoes, white flesh, peeled and roughly chopped
  2. 1/4 cup prepared yellow mustard
  3. ½ cup mayonnaise
  4. 2 tablespoons sugar
  5. 1 15 ounce can mixed vegetables, drained
  6. 1/2 teaspoon salt
Instructions
  1. Add the chopped potatoes and salt to a large pot and cover the potatoes with cold water. Bring to a boil and cook until potatoes are fork-tender. Drain and set aside to cool slightly.
  2. Using a hand-held potato masher, or a potato ricer, mash the potatoes leaving no lumps.
  3. Add all of the other ingredients, and using a large spoon, vigorously mix all of the ingredients together.
  4. Taste for seasoning and sweetness and adjust accordingly.
  5. Transfer to a glass bowl with a tight fitting lid. Refrigerate for at least 4 hours or overnight for best results.
Notes
  1. When buying the canned mixed vegetables, I encourage you to stay away from canned peas and carrots - it just will not taste the way it is meant to be. Try to find canned vegetable medley which consists of corn, green peas, carrots, green beans, etc.
  2. Canned vegetables might seem odd to some, but I have tried to make this potato salad with bagged frozen veggies and the taste is off.
beta
calories
292
fat
11g
protein
6g
carbs
44g
more
Lord Byron's Kitchen http://www.lordbyronskitchen.com/

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(Originally published: January 7, 2016)

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This Post Has 12 Comments

    1. Thanks, Karen. To be completely honest, I save it for special occasions. It takes me back to simpler times and I like that. 🙂

  1. I think all of our tastes change as we get older, there are many things I eat now that I would not dare to eat as a child… And the other way round too!

    This sounds like a really intriguing idea gonna have to give it a try at some point as I can’t work out in my head how it would taste!

    1. It’s hard for most people to wrap their head around – mashed potatoes, mayo, canned mixed veggies, sugar, and mustard! But, somehow – magically, I guess – it works!

  2. This looks so much like my mom’s potato salad (which I also hated as a kid, but can’t get enough of today). She actually added in pickle juice and hard boiled eggs, but certainly mustard too!!

  3. The mustard/mayo mix reminds me of the “Southern” potato salad they’d sell at the grocery store growing up. The potatoes weren’t mashed, just cubed, and the vegetables were limited to carrots and peas and I think they were more steamed than canned, but I’m not sure because it was served cold. They also added eggs.

    Your version here reminds me of the type of potato salad my dad would talk about his grandmother making when he was growing up, but I need to check if the potatoes were mashed there or just sliced thin. And until now, I didn’t know Newfoundland loved potato salad so much. Thank you for teaching me something new today.

    1. I’ve had potato salad in the south, and it was awesome! I’ve had authentic German potato salad, and it was awesome! But, make no mistake about it, my dear, Mary, Newfoundlander’s are very passionate about their potato salad. LOL. And, it’s the awesomest! 😉

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