Honey-Mustard Potato Salad
TOTAL TIME: Prep: 40 min. + chilling
YIELD: 16 servings.
Whenever there is a picnic or cookout, I am asked to bring my potato salad. It’s tangy and a little different. —Alicia Quadrozzi, Escondido, California
Ingredients
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5 pounds red potatoes
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2 cups chopped celery
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1 cup chopped sweet red pepper
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4 large hard-boiled large eggs, chopped
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2 green onions, chopped
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1/2 cup mayonnaise
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1/2 cup honey mustard
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1/2 cup prepared mustard
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1/4 cup sour cream
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3/4 teaspoon salt
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1/4 teaspoon pepper
Directions
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1.
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.
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2.
Cut potatoes into quarters; place in a large bowl. Add the celery, red pepper, hard-boiled 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.
Nutrition Facts
3/4 cup: 207 calories, 9g fat (2g saturated fat), 58mg cholesterol, 335mg sodium, 28g carbohydrate (5g sugars, 3g fiber), 5g protein.
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