My Yellow Mustard Potato Salad recipe is a delicious spin on a classic recipe but still gives you a creamy dressing and a zippy flavor. Write POTATO SALAD in the comments below and I will send you a DM with a link to the full recipe.
Directions:
Add a large pot of salted water to the stove and bring to a boil. Add the potatoes and cook for 10 minutes. Make sure you can easily pierce the potatoes with a fork but that they are still firm.
Drain the and run cold water over them in the colander. Place them in a large bowl and refrigerate for about 30 minutes to 1 hour or until they have cooled. Sometimes I will add them to the freezer too to speed up the cooling.
Just before serving, combine all the dressing ingredients and mix well. Chop the celery and radish. Then combine everything with the potatoes and mix gently with a wooden spoon. To serve, top with additional paprika, fresh parsley and additional sea salt and pepper to taste
