Anyone have a good mustard potato salad recipe?

With a mayonaisse base? Mine always turns out so bland, what type of seasonings should I put in it to spice it up?





Thanks in advance!Anyone have a good mustard potato salad recipe?
Here is a basic potatoe salad. The difference with mine is that I also put in some celery salt, a little vinegar (red or white) with about 1 tbl of sugar. Makes it a little sweet and a little tangy.





2 ribs celery, finely chopped


1/2 small to medium yellow skinned onion, finely chopped


3 tablespoons chopped pimento, drained


3 tablespoons sweet pickle relish


1/3 cup mayonnaise, eyeball it


1/3 cup yellow mustard, eyeball it


Salt and pepper


2 tablespoons chopped parsley, optional





Boil potatoes in salted water 10 to12 minutes, or until just tender. Drain the potatoes and spread out onto a cookie sheet to cool quickly, about 10 minutes.


In a bowl, combine celery, onion, pimento, relish, mayonnaise and mustard.





When you are ready to serve, combine cooled potatoes with other ingredients. Stir the potatoes to combine and season with salt and pepperAnyone have a good mustard potato salad recipe?
INGREDIENTS:


3 pounds small red potatoes


2 large ribs celery, thinly sliced


1 cup mayonnaise, or to taste


1/2 cup milk


2 tablespoons white vinegar


2 tablespoons minced purple onion or sweet onion


2 teaspoons salt


1 teaspoon granulated sugar


1/4 teaspoon coarsely ground black pepper


PREPARATION:


Place whole unpeeled potatoes in a large saucepan or Dutch oven. Cover with water. Cover pan and bring to a boil. Simmer for 25 to 30 minutes, or until potatoes can be pierced easily with a fork. Drain and let cool until easy to handle.


Cut unpeeled potatoes into halves or quarters, depending on size of potatoes. Chunks should be no larger than 1 inch.


In a large bowl, combine potatoes with celery and remaining ingredients. Toss to blend. Cover and refrigerate until serving time.


Serves 6 to 8.
Most of the time, people do not like potato salad because of the sulfur taste of the over-cooked eggs. The secret to perfect hard cooked eggs: cover eggs with cold water. cover pan, set on cold unit and heat to rolling boil, turn OFF heat and let stand for 20 min. Remove from stove. IMMEDIATELY pour off hot water and pour on cold water. replace cold water until the eggs are completely cool.





8 red potatoes cooked in skins, more firm to a fork inserted than you would want for mashed or baked potatoes. Cool, remove skins, cut into 1/2 in cubes. Toss with enough zesty italian dressing to coat the potato cubes, chill overnight or over two hours.





Secret to good potato salad is to chop the vegetables VERY fine. I use celery, green onion including the stems, and red radishes. cucumbers if you like them, I don't like them in my potato salad. Add to the chilled potatoes, tossing with a fork.





Peeling 3 hard cooked eggs, I remove the yolk. chop the egg white and add to the potatoes. finely mash egg yolks, mixing with 1/2 cup MIRACLE WHIP ( or mayonnaise if you prefer) 1 Tblsp. prepared mustard, and 1/4 cup finely chopped SWEET pickles, plus 1/4 c. of the pickle juice. ( I use a blender to make this dressing) adding a little milk if needed to make a good consistency. Stir together with vegetables, salt and pepper to taste, with a wooden spoon.





If desired, top with sliced hard-cooked eggs and paprika for color.
INGREDIENTS:


6 medium red potatoes, boiled in skins until tender, and cooled


1/2 large sweet onion, diced


2 large stalks of celery, diced


4 hard-boiled eggs, chopped


1 teaspoons celery seed


1/4 cup sweet pickle relish


1 teaspoon kosher salt, or to taste


1/2 teaspoon freshly ground black pepper


1/2 cup mayonnaise


1/4 cup mustard


1 Tablespoons white vinegar or pickle juice


1 hard-boiled egg, cut into 8 wedges for garnish


8 cherry tomatoes for garnish


Parsley for garnish


Sweet Hungarian paprika for garnish, optional


PREPARATION:


Cut cooked potatoes into cubes with skin on or scrape off the skin with a butter knife and cube. Place in a large mixing bowl with sweet onion, celery, chopped hard-boiled eggs, celery seed, pickle relish, salt, and pepper. Toss gently.





Whisk together mayonnaise, mustard, and vinegar or pickle juice. Mix into potatoes and vegetables until combined.





Decorate with hard-boiled egg wedges, tomatoes, and parsley. Sprinkle with a light dusting of sweet paprika. Refrigerate mustard potato salad at least 4 hours to let flavors meld before serving.





Yield: 8 to 10 servings
MUSTARD SAUCE FOR POTATO SALAD





1 tbsp. flour


1/2 c. mustard


1 1/4 c. sugar


1/2 tsp. salt


1/2 c. boiling water


1/2 c. vinegar





Mix together flour, mustard, sugar, and salt in saucepan and add boiling water and vinegar. Cook until thick.


Beat 2 egg yolks, mix a little of the hot mixture into egg yolks and then add egg yolks to the rest of hot mixture. Cook 1 minute. Stir in 3 tablespoons butter and cool. Store in refrigerator.





To use, mix equal parts with mayonnaise or Miracle Whip or to taste. Keeps a long time in refrigerator.