This creamy potato salad recipe features accents of mustard seed and refreshing cucumber.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
4 cups water
1 teaspoon salt
4 cups quartered small new red potatoes
1/2 cup sliced 1/4-inch celery
1/2 cup mayonnaise
1/4 cup chopped red onion
2 large Land O Lakes® Eggs hard-boiled, peeled, chopped
1 tablespoon mustard seed
2 tablespoons country-style Dijon mustard
1/2 teaspoon salt
1/2 teaspoon coarse ground pepper
1/3 cup chopped fresh parsley
1 medium (1 cup) cucumber, sliced 1/8-inch, cut in half
Combine water and 1 teaspoon salt in 3-quart saucepan. Cook over high heat 7-9 minutes or until water comes to a full boil. Add potatoes. Continue cooking 12-15 minutes or until potatoes are fork tender. Drain; rinse with cold water.
Stir together all remaining ingredients except parsley and cucumber in large bowl. Add potatoes, parsley and cucumber; toss to coat. Cover; refrigerate at least 2 hours to blend flavors.
Explore reviews fromour online community