Creamy Red Potato SaladUser Submitted Recipe
4 pounds small red potatoes
1 onion, thinly sliced
2 celery stalks, thinly sliced
1/3 cup whole-grain mustard
2 tablespoons red wine vinegar
1 1/4 cups mayonnaise
2 tablespoons sweet pickle relish
Salt and pepper
Place potatoes in a large pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat, reduce to medium-low and simmer until potatoes are easily pierced with a fork, 30 minutes. Drain; slightly cool.
Cut potatoes in half and place in a large bowl. Add onion and celery. In a separate bowl, mix mustard with vinegar, mayonnaise, relish, salt and pepper. Pour over potatoes and gently stir to mix. Serve at room temperature or chilled.
Servingsno serving information available
no nutrition information available
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