Creamy Mustard Potato Salad Recipe
Recipe type: Potato Salad
This Potato Salad Recipe is so good that I’m at a loss as to where to start. I guess on one hand you can consider this a Southern Potato Salad Recipe. It was created by Cathy Fondren of Blytheville, AR and adapted by the Premier Potato Recipe site on the Internet: Potato Patch Recipes.
Creamy Mustard Potato Salad Recipe is destined to become an instant classic. There is no doubt that it takes a little bit of work to create this masterpiece of a dish; but it is worth it. I will make a bold statement right now: This Creamy Mustard Potato Salad Recipe will be the best, and I do mean the best, potato salad recipe that you will ever make.
How To Make Creamy Mustard Potato Salad
Ingredients
- 8-10 large baking potatoes (Idaho or Russet), unpeeled and left whole
- 3 eggs
- 8-10 slices of bacon, cooked & crumbled
- 8 ounces cream cheese at room temp
- 6 ounces sour cream
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 1 large Vidalia Onion, chopped
- 1 small jar pimentos, drained and chopped
- 16 ounces of sharp cheddar cheese, grated
- Salt & Pepper to taste
Directions
- Place the potatoes in a large pot and cover with water. Boil until fork tender and drain.
- Shock the potatoes in a large bowl of ice water to stop the cooking process.
- Hard boil the eggs. Let cool, then chop.
- Mix together cream cheese, sour cream, mayo, mustard, and salt & pepper to taste.
- Now add chopped Vidalia onion, chopped pickles, pickle juice, pimentos, and grated cheddar cheese.
- By now your potatoes should be cool enough to peel and cut into cubes. After peeling and cubing, add to the creamy mixture. Toss to combine.
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