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
- 6-8 medium potatoes, white flesh, peeled and roughly chopped
- 1/4 cup prepared yellow mustard
- ½ cup mayonnaise
- 2 tablespoons sugar
- 15 ounces canned mixed vegetables, drained
- 1/2 teaspoon salt
- 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.
- Using a hand-held potato masher, or a potato ricer, mash the potatoes leaving no lumps.
- Add all of the other ingredients, and using a large spoon, vigorously mix all of the ingredients together.
- Taste for seasoning and sweetness and adjust accordingly.
- Transfer to a glass bowl with a tight fitting lid. Refrigerate for at least 4 hours or overnight for best results.
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.
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(Originally published: January 7, 2016)