Creamy Red Potato Salad


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4 pounds small red potatoes 1 onion, thinly sliced 2 celery stalks, thinly sliced ⅓ cup whole-grain mustard 2 tablespoons red wine vinegar 1¼ cups mayonnaise 2 tablespoons sweet pickle relish Salt and pepper

Nutritional information

No nutrition information available


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.