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Horseradish Mustard Potato Salad

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Horseradish Mustard Potato Salad
Horseradish Mustard Potato Salad
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Votes: 0
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Rate this recipe!
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Print Recipe
Ingredients
  • 3 large potatoes peeled if you prefer
  • 1/4 onion chopped
  • 2 eggs
  • 2 stalks celery chopped
  • 2 pickles diced fine
  • 1/2 cup mayonnaise
  • 1 tbsp red wine vinegar
  • 1/4 cup horseradish mustard
  • 1/2 tsp ground black pepper
  • 1/2 tsp garlic powder
  • 1 tsp salt
Servings:
Ingredients
  • 3 large potatoes peeled if you prefer
  • 1/4 onion chopped
  • 2 eggs
  • 2 stalks celery chopped
  • 2 pickles diced fine
  • 1/2 cup mayonnaise
  • 1 tbsp red wine vinegar
  • 1/4 cup horseradish mustard
  • 1/2 tsp ground black pepper
  • 1/2 tsp garlic powder
  • 1 tsp salt
Servings:
Instructions
  1. In a pot place 3 quartered potatoes (more if they are small potatoes like red potatoes) and 2 eggs. Cover with water and bring to a boil. It is important when boiling eggs to place the eggs in the pot before you turn the heat on as they will rupture if you put them into boiling water. Boil eggs for 10 minutes or so, and take out of water. Keep potatoes boiling for approximately 20 minutes or until you can drive a fork in them easily. When they are done, put them aside until they are cool. It is important to cool them or they will turn into mashed potatoes when you mix the ingredients.
  2. In a large bowl combine onion, celery stalks, pickles, red wine vinegar, mayonnaise, horseradish mustard, garlic powder, ground black pepper, salt, cooled potatoes, cooled, peeled eggs. Using a large fork, chop potatoes and eggs into bigger chunks, then mix thoroughly making sure chunks of potato are intact. Salt to taste.
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