Friday, April 16, 2010

My Favorite Mustard Potato Salad

It was a beautiful Idaho day and we headed outside this evening to grill thick hand pressed bison burgers and then scooped this marvelous potato salad on top. We also had potato salad on the side, snuck bites of it out of the bowl, and should have stopped eating long before we did.

I realize you probably already have a favorite potato salad recipe, as most families do, but this one I put all my favorite potato salad ingredients in. It’s perfectly spiced and so creamy with olive oil, mayonnaise and pickle juice. I thought I’d offer it to you just in case you had room for another one on your table.

Creamy Mustard Potato Salad

6 medium-large Russet potatoes
4 hard boiled eggs, chopped
1 small onion, chopped fine
1 Kosher Deli-style dill pickle, chopped fine
2 teaspoons salt
½ teaspoon onion powder
½ teaspoon dry dill leaf
¼ heaping teaspoon paprika
¼ teaspoon dry mustard
1/8 teaspoon celery seed, rubbed between palms
Freshly cracked pepper, to taste
½ cup mayonnaise
¼ cup extra light olive oil (Not extra virgin)
1 ½ tablespoons prepared yellow mustard
2 to 3 tablespoons dill pickle juice from the jar

Peel, dice, and boil potatoes in unsalted water until tender, but not so soft they fall apart. When done, place in a cold water bath, until cool, then strain well. Mix all dry spices and liquid ingredients together in a small bowl.

Add potatoes, onion, egg, and pickles to a large bowl, and gently stir in the seasoning mixture until well mixed. Chill at least an hour before serving.

Recipe and photograph by Laura Flowers.


Rachelle S said...

I have a recipe I grew up with and it's the one my Husband says he married for, lol. But I like all kinds of potato salad and I am marking this one because it looks great!

Memória said...

What a lovely bowl of potato salad! I've never heard of one with olive oil. YUM!

notyet100 said...

thnks for sharin this,..

mushitza said...

I'm boiling potatoes now because of you :)

shaz said...

Potatoes I can eat any time, there'll always be room at my table for another recipe. I love pickles so this sounds right up my alley :)

Anonymous said...

Looks delish! Now i have a craving for potato salad... gee i wonder why? Your pics never cease to amaze me :)

Sandi @the WhistleStop Cafe said...

i have linked you up to my 'fresh links' so I can see your fabulous photos every day.

The Cooking Photographer said...

Hi everyone! Thanks for sharing some comment love.

@Chococo- Boiling potatoes is always a sign of something good to come! I have to say this of course, living in Idaho.


Sippity Sup said...

It's the mustard that makes it mighty! GREG

Jessie said...

I don't know why, but your photos just make me happy, Laura! I love the colors in this one. Looks delicious and beautiful, too. Thanks for posting!

Chef E said...

YUM, you know I am all about the mustard salad- Texas style, he he

Cathy said...

This salad looks sooo good. We will soon be in potato salad weather again. I'm going to try your version with the celery seed and dill. That and a juicy burger are the perfect dinner.

Anonymous said...

Of course I have room for your potato salad recipe! I will be trying it this summer--thank you! P.S. Kudos for the bison burger--you know how much I love it!

Cherine said...

I bet this tastes soooo good!

Unknown said...

Almost all types of potato salad is my favorite. I love the tangy and creamy taste and texture.

Diana's Cocina said...

I will have to give this recipe a try. We love potato salad in the spring/summer time. This will go perfect with one of your blueberry fruit pies! Have a great day!

Sue said...

I love potato salad, and I imagine you Idahoans should know how to make a good one, right? :) Sounds delicious! Love the presentation:)

VegeCooking Club said...

That does sound divine. Anything with mustard is ok in my book!

Jo said...

This looks super yummy! I do have a question though. Extra virgin olive oil is always on hand at my house...would the outcome be horrible if I use that instead of the light? If so, I'll pick some of the light up ASAP :)

The Cooking Photographer said...

Hi Jo,

I think it will be just fine with it. Maybe use a little bit less than the recipe calls for in case it overpowers the other flavors. You can always make this salad more creamy if you need to with a small amount of water if needed.

Hope this helps!


The Cooking Photographer said...

Sophia thank-you!


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