Name: Mustard Potato Salad
Yield: 1 serving
Ingredients: 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; 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; 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

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

ingredients

Dressing

1 ¾

qts plus 3 tbsp heavy mayonnaise

1 ½

cups plus 5 tbsp yellow mustard

cup dill pickle relish

cup plus 1 tbsp extra-virgin olive oil

Tbsp rice wine vinegar

3 ½

Tbsp shallots, minced

Tbsp plus 1 tsp kosher salt

Tbsp plus 1 tsp finely ground black pepper

Tbsp plus 1 tsp celery seeds

2 ½

tsp sweet paprika

Pickled Peppers

cup double-strength white vinegar (10% acidity)

Tbsp sugar

cup finely chopped green bell pepper

cup finely chopped red bell pepper

Potato Salad

7 ½

lb(s) russet potatoes (8 to 9 large), peeled and cut into 1" cubes

Tbsp kosher salt

2 ½

cups thinly sliced green onion, green parts only

cup finely chopped celery

hard-boiled eggs, roughly chopped

Ingredient Substitution Guide

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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Mustard Potato Salad