« PhotoHunt: Artificial | Main | PhotoHunt: Ripples »

Sunday Salads: Southern Mustard Potato Salad

samplersWhen I read this weekend's recipe, it was an instant blast of nostalgia. Actually, Bugalu of the blog Whistlestop Cafe Cooking gave us two different potato salad recipes, but it was the first one that made me nostalgic since it's THE potato salad that both of my grandmothers made and that I grew up eating. It does have a slight twist (spicy mustard instead of regular yellow mustard).

I bought some small yellow and purple potatoes at the Farmer's Market and followed the recipe exactly except that instead of pickle relish, I diced some pickles I had leftover from making the Israeli salad earlier this summer. Of course, I used Duke's mayo (I've raved about this classic Southern product before). It came out great, and I really liked the spicy mustard flavor.


Links to other Sunday Salad Sampler participants can be found here. Only one more week of salad left and then we'll be moving onto to Small Bites (aka appetizers, tapas etc).

Happy Sunday and have a great week!

Bugulu said:

I know there are as many recipes for potato salad as there are kinds of potatoes. This is a recipe that is a combination of a southern potato salad and a german mustard potato salad. It is a favorite for us!

Southern Mustard Potato Salad

1-2 pounds potatoes
4-5 hard boiled eggs
1 sweet onion, diced
1/2 cup diced celery
1/4 cup pickle relish
3 Tbs spicy mustard
1/2 cup mayo

Clean potatoes then boil them whole. Once tender, 15-20 minutes, remove from heat and allow to cool. Dice onion and celery. Dice potatoes into large chunks.

In another bowl whisk together mayo, mustard and pickle relish. Add kosher salt and fresh ground pepper to taste. Stir all ingredients together. Finally, peel and slice the hard boiled eggs and stir those in as well. Serve warm or cold.

Another favorite potato salad is this one from my cookbook...

Warm Potato Salad

1 pound red potatoes
4 green onions, chopped
1/4 cup non fat sour cream
2 Tbs vinegar
1 tsp cracked black pepper
1/4 tsp salt

Wash and cook potatoes whole until tender.Drain and allow to cool. In a large bowl, combine sourcream and vinegar. Slice the potatoes into thin slices. Combine all ingredients. Salt and Pepper to taste. Serve warm.

Share |

Comments (4)

Kathy (Trekcapri):

Hi Annie, your salad looks really delicious. And how cool that her recipe made you nostalgic about growing up with two grandmothers making this Southern salad.

I like how you used the yellow and purple potatoes as it added a beautiful color to your salad.

Hope you're having a great Sunday!

NO... we have the same grandmothers?
We just know good food when we see it!

Your salad looks very yummy. I need to try this one for my mayonnaise-lover husband and daughter. I'm sure they are going to love it, especially with the spicy mustard.

Happy Monday!

Looks great, Annie. Isn't amazing how food can wake up memories in us?

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)

This page contains a single entry from the blog posted on August 16, 2009 10:37 AM.

The previous post in this blog was PhotoHunt: Artificial.

The next post in this blog is PhotoHunt: Ripples.

Many more can be found on the main index page or by looking through the archives.


Powered by
Movable Type 3.33
© 2007 -2014 Slow Travel


Technorati search

» Blogs that link here