This sweet and simple mustard based red potato salad is full of antioxidants and will make the perfect addition to your next backyard barbecue. This is a great potato salad recipe for beginners and those with soy and dairy allergies / intolerances.
Unpopular Potato Salad Opinion Alert
I love potato salad. I could eat an entire bowl of it as an entree. I am, however, super picky about my potato salad. I like it sweet and tangy and I don’t like hardboiled eggs in it. When I expect to bite into a nice, firm potato and end up with a slimy egg instead, I’m never pleased. In my humble opinion, make either potato salad or egg salad. Choose one, but please don’t combine them. Tell me I can’t be the only one!?
Why I leave the skins on
This potato salad uses petite red potatoes. The skins of red and purple potatoes contain beneficial antioxidants. This recipe contains 12 times more antioxidants with peels on versus peeling. Leaving the peels on also adds a nice texture. Just be sure to wash well before dicing.
How to make this red potato salad
Start by dicing 3 pounds of petite red potatoes. Leave the peels on for the added antioxidants. Put your diced potatoes in a large stock pot and add water until they are just covered.
Cook your potatoes on medium high until boiling. Boil until the potatoes are fork tender, or until you’re able to easily pierce them with a fork. Drain your potatoes in a colander and transfer to a large bowl.
Mash your boiled potatoes with a potato masher until desired consistency, or until no large chunks remains.
Add 3/4 cup of 2 ingredient 2 minute homemade mayonnaise (this recipe makes exactly 3/4 cup), 1/2 cup of yellow mustard, 1/3 cup sweet relish, 1/4 teaspoon pepper, 1/4 teaspoon salt, and 1 1/2 teaspoons of sugar to your diced potatoes. Mix well. Refrigerate until ready to serve.
Serve this potato salad at your next backyard barbecue with your favorite grilled entree, the ultimate loaded baked beans, and a salad with homemade croutons.
Little Cooks Corner
Little chefs of all ages can assist with this recipe by helping mix the potatoes, mayonnaise, mustard, relish, salt, pepper, and sugar. Older toddlers can also help by dicing the potatoes using a Montessori knife, mashing the potatoes, and measuring ingredients. Learn more about toddlers in the kitchen here.
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Red Potato Salad
This sweet and simple mustard based red potato salad is full of antioxidants and will make the perfect addition to your next backyard barbecue. This is a great potato salad recipe for beginners and those with soy and dairy allergies / intolerances.
Ingredients
- 3 lb petite baby red potatoes
- 3/4 c mayonnaise
- 1/2 c yellow mustard
- 1/3 c sweet relish
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 1/2 tsp granulated sugar
Instructions
- Dice 3 pounds of petite red potatoes.
- Put your diced potatoes in a large stock pot and add water until they are just covered.
- Cook your potatoes on medium high until boiling.
- Boil until the potatoes until you’re able to easily pierce them with a fork. Drain your potatoes in a colander and transfer to a large bowl.
- Mash your boiled potatoes with a potato masher until desired consistency.
- Add 3/4 cup of mayonnaise, 1/2 cup of yellow mustard, 1/3 cup sweet relish, 1/4 teaspoon pepper, 1/4 teaspoon salt, and 1 1/2 teaspoons of sugar to your diced potatoes. Mix well.
- Refrigerate until ready to serve.
Notes
Leave the peels on your red potatoes for the added antioxidants.
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