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Mustard Potato Salad

Food Network Canada
YIELDS
1 serving

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Yields 1 gallon

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Ingredients

Dressing

1 ¾
qts plus 3 tbsp heavy mayonnaise
1 ½
cups plus 5 tbsp yellow mustard
¾
cup dill pickle relish
½
cup plus 1 tbsp extra-virgin olive oil
5
Tbsp rice wine vinegar
3 ½
Tbsp shallots, minced
1
Tbsp plus 1 tsp kosher salt
1
Tbsp plus 1 tsp finely ground black pepper
1
Tbsp plus 1 tsp celery seeds
2 ½
tsp sweet paprika

Pickled Peppers

1
cup double-strength white vinegar (10% acidity)
1
Tbsp sugar
1
cup finely chopped green bell pepper
1
cup finely chopped red bell pepper

Potato Salad

7 ½
lb(s) russet potatoes (8 to 9 large), peeled and cut into 1" cubes
2
Tbsp kosher salt
2 ½
cups thinly sliced green onion, green parts only
1
cup finely chopped celery
10
hard-boiled eggs, roughly chopped
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Directions

Notes

Cook's NoteThis potato salad will hold in the refrigerator for 3 to 4 days.If using a stand mixer to make the dressing, use the paddle attachment on a low setting to blend the ingredients together.

Step 1

Put the mayonnaise, mustard, relish, oil, rice vinegar, shallots, salt, pepper, celery seeds and paprika in a medium bowl. Use a whisk or spatula to combine (see Cook’s Note). Chill in the refrigerator.

Step 2

Add the vinegar, sugar and 1 cup hot water to a mixing bowl or quart container. Stir until the sugar is fully dissolved.

Step 3

Add the green peppers and red peppers to the pickling brine, making sure they are fully submerged; if not, add more hot water. Cover with plastic wrap and let it sit on the counter for a minimum of 1 hour. Drain well before using; discard the pickling liquid.

Step 4

Add the potatoes, salt and 2 gallons water to a large (4-gallon) stockpot. Bring to a boil over high heat and cook until the potatoes are fork-tender but not mushy, 20 to 30 minutes. Drain and place the potatoes in a large bowl; let cool at room temperature for 20 minutes.

Step 5

Using a spatula, fold in the dressing little by little. As you mix, smash approximately a quarter of the cooked potatoes so there is a mixture of creamy and chunky. Once the dressing is fully incorporated, fold in the pickled peppers, green onions, celery and eggs. Cover with plastic wrap and refrigerate for at least 1 hour before serving.

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