Mom's Mustard-Style Potato Salad

As potato salad recipes go, with potatoes, eggs, and celery, this one is traditional. But, prepared mustard in the creamy dressing gives it a bit of zing.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 270 Calories

Ingredients

• 3 large eggs
• 1 teaspoon paprika
• 2 teaspoons prepared mustard
• 1 onion, finely chopped
• 3 stalks celery, diced
• 1 (4 ounce) jar pimentos
• 6 large potatoes - peeled and cubed
• 3 teaspoons sweet pickle relish
• 3 tablespoons creamy salad dressing

Recipe Instructions

Step 1

Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still firm, 15 to 20 minutes. Drain, then place in a large mixing bowl, and beat until smooth.

Step 2

Meanwhile, place eggs in a saucepan and cover with cold water. Bring to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water and cool under running water; peel and chop.

Step 3

Whisk together salad dressing and mustard; stir into potato mixture until combined. Sprinkle with paprika; refrigerate until chilled.

Step 4

Combine potatoes, eggs, celery, onion, pimentos, and relish in a mixing bowl.