***Disclosure: I received complimentary products to facilitate my review. No other compensation was provided and all opinions are 100% honest and have not been influenced in any way.***
While we often choose the more traditional fare of burgers and dogs, we also love to make seafood, steaks, ribs, chicken, and just about anything else that can be thrown on a hot grill. We've even made grilled pizza before, which is amazing.
Of course, I love to make some yummy side dishes to accompany our main courses. One favorites is a tangy, mustard based potato salad. This is actually the ONLY kind of potato salad I will eat. (Scratch that...I love German potato salad, too!) Anyway I'm not a fan of "mayo-alone" dressings, and I don't eat eggs of any kind. (Chewy liquid chickens freak me out...I know...I'm weird!) So while I won't touch the vast majority of potato salads, I absolutely love, love, LOVE a good mustard based variety.
The secret to making an amazing mustard based salad is to use high quality mustard. Not all mustards are created equal. Some lack flavor, some have strange consistencies, and others just tend to fall flat. Of course, there are some delicious, gourmet varieties out there, too!
One brand I am loving right now is Colman's. This is an English mustard, and it definitely stands head and shoulders above traditional yellow mustard. You see, the folks at Colman's use a special blend of brown and white mustard seeds that give the finish product an unexpected kick that is unique to the brand. Colman's comes in both prepared mustard and dry mustard powder, so it can be used in about a million different ways!
Easy Mustard Potato Salad :
8 cups russet potatoes, cooked, peeled, then diced (about 10 -12 medium potatoes)
3/4 cup dill pickles, very finely diced
1 1/2 cups mayonnaise
3 tablespoons Colman's Mustard
1/4 cup pickle juice
1/4 cup cream
1 1/2 teaspoons kosher salt
1/2 teaspoon white pepper (black can be used as well.)
2 tablespoons sugar
1 finely diced sweet onion
1/2 cup diced celery
6 hard boiled eggs, diced
Boil potatoes until fork tender.
Let potatoes cool to room temperature.
Peel the potatoes and refrigerate till cold.
Dice the potatoes
Place into a very large container with a lid.
Chop the pickles very finely, like a relish and add to the potatoes. Stir gently.(If you're using onions, celery or eggs, add them now!)
In a separate bowl, mix the mayonnaise, mustard, dill pickle juice, cream, salt, pepper and sugar.
Whisk until creamy.
Pour over potato mixture.
Gently stir until everything is coated with the dressing.
Cover and refrigerate for at least 4 hours.
***Note: You can add hard boiled eggs, onions, or celery to this salad as well. We don't eat eggs or onions, so we left them out!***