This creamy potato salad recipe features accents of mustard seed and refreshing cucumber.
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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.
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