Mustard Potato Salad

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 cup) contains 380 calories, 28 g carbohydrate, (3 g fiber), 4 g protein, 27 g fat, (5 g saturated fat), 95 mg cholesterol, and 500 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 380
  • Servings: 8 - 12
  • Active Time: 35 minutes
  • Total Time to Make: 2 hours

Ingredients

You'll Need

Large stockpot

Directions

  1. Fill stockpot 2/3 full with cold water; add salt. Bring to boil on HIGH. While water comes to boil, peel potatoes; cut into 1/2-inch dice. Place potatoes in bowl of cool water until all are prepped.
     
  2. Add potatoes to stockpot; boil 12-14 min, until knife-tender. Remove potatoes (do not drain water); spread on baking sheet to cool.
     
  3. Reduce heat to MEDIUM (water should be simmering). Add eggs; cook 15 min. Transfer eggs to bowl of cold water. Peel eggs; set aside to cool.  Dice eggs into 1/2-inch pieces.
     
  4. Add potatoes, eggs, celery, onion, mayo, and both mustards to large serving bowl. Mix well; season to taste with salt and pepper. Chill.
Chef Tips
Can be made up to 2 days ahead.

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