fbpx
Come on in and Get in the Kitchen!
(773) 754-7877
[email protected]
3617 N. Broadway, Chicago
Instagram Feed
Search

Horseradish Mustard Potato Salad

Horseradish Mustard Potato Salad

Servings 8

Ingredients
  

  • 5-8 Red potatoes peeled if you prefer
  • 1/4 onion chopped
  • 2 eggs
  • 2 stalks celery chopped or sliced
  • 2 pickles diced fine
  • 1/2 cup mayonnaise
  • 1 tbsp red wine vinegar
  • 1/4 cup horseradish mustard
  • 1/2 tsp ground black pepper
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1 tsp dried dill

Instructions
 

  • Bake potatoes for 45 minutes and then let cool before you work with them. Refrigerate overnight if you want.
  • In a pot place 2 eggs. Bring to a boil for one minute, then cover and turn off the heat for exactly 12 minutes. Remove from pot and let cool before peeling (probably a half hour at least)
  • Cut the potatoes into bite sized chunks.
  • In a large bowl combine onion, celery stalks, pickles, red wine vinegar, mayonnaise, horseradish mustard, paprika, ground black pepper, salt, dill, potatoes, cooled, peeled eggs. Using a large fork, chop eggs into bigger chunks, then mix thoroughly making sure chunks of potato are intact. Salt to taste.
Tried this recipe?Let us know how it was!

Sorry, the comment form is closed at this time.