“Whenever there is a picnic or cookout, I am asked to bring this potato salad,” writes Alicia Quadrozzi from Escondido, California. “It’s tangy and a little different.”
- 5 pounds red potatoes
- 2 cups chopped celery
- 1 cup chopped sweet red pepper
- 4 hard-cooked eggs, chopped
- 2 green onions, chopped
- 1/2 cup mayonnaise
- 1/2 cup honey mustard
- 1/2 cup prepared mustard
- 1/4 cup sour cream
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool.
- Cut potatoes into quarters; place in a large bowl. Add the celery, red pepper, hard-cooked eggs and onions. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 16 servings.
Originally published as Honey-Mustard Potato Salad in Taste of Home June/July 2006, p6
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