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Feta's Spring Potato Salad
Prep Time
20 mins
Cook Time
15 mins
Chill Time
3 hrs
Total Time
3 hrs 35 mins
 
Course: Salad, Side Dish
Cuisine: American
Servings: 6
Ingredients
  • 2 pounds Yukon Gold Potatoes
  • ⅔ cup mayonnaise
  • 2 tablespoons Maille Whole Grain Mustard
  • ¼ cup sweet dill pickle relish
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon paprika
  • salt and pepper to taste
  • ¼ cup red onion finely chopped
  • 2 ribs celery finely chopped
  • 2 hard boiled eggs chopped
  • 1 sprig dill chopped
Instructions
  1. Place the potatoes in a large pot of boiling water. Cover with the lid and turn the heat down to medium. Boil for 15-20 minutes until fully cooked through and can easily pierce through with a knife. Let the potatoes slightly cool then peel the skin off, if desired. Cut into ½-inch chunks and place into a large bowl.

  2. In another bowl, whisk together the mayonnaise, Maille Whole Grain Mustard, relish, apple cider vinegar, and paprika. Season with salt and pepper to taste. Pour the dressing over the potatoes.

  3. Add the red onion, celery, egg, and dill to the bowl with the potatoes. Mix until well combined and coated in dressing. Cover and refrigerate for 3-4 hours to chill. Serve chilled.