Mustard Potato Salad

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This tangy crowd pleaser will be your favorite summer side this year.

When summer rolls around, it’s time for grilling, backyard parties, and, yes, potato salad. When I was a kid, I hated the stuff. The stuff my parents’ friends would make smelled like rotten eggs and tasted even worse. And to be more frank, it looked like upchuck. My young self would wonder, “Who’d want to eat this stuff”? Not me. My, have the times change, because dear reader, I now love potato salad. Because now, I get to make it my way, and my mustard potato salad is freaking delicious, ya’ll.
My latest iteration of this versatile dish starts with the usual ingredients, like mayo, dill, and eggs (obviously). The big difference here is my use of mustard and celery seeds. When combined, these two ingredients give the potato salad a tangy and slightly spicy taste with hints of citrus. It complements the creamy mayo quite well and goes nicely with crunch celery and soft textures of the eggs and potatoes.

Is Mustard Potato Salad Healthy?

There’s no denying that mayo adds a decent amount of calories and saturated fat to my potato salad. However, I’d say it’s all about moderation. As long as you don’t overindulge, I think you’re fine. That said, I do prefer using oil-based mayo. My favorite varieties use either avocado or olive oil. You’ll get a healthy dose of monounsaturated fats and significantly less saturated fat. There are also vegan alternatives out there that only contain plant based ingredients. And, of course, you can always make your own mayo!

Small and mighty — the surprising celery seed

I don’t use celery seed often, and every time I do, I’m reminded how awesome this inconspicuous ingredient is. Celery seed has an herbal, slightly bitter taste, with earthy tones that tame the richness of this mustard potato salad recipe. Aside from its unique flavor profile, celery seed is also quite nutritious.

Celery seeds contain potent antioxidant properties, which help fight inflammation and bolster heart health. This little seed also brims with beneficial minerals such as iron, calcium, and manganese—all paramount for bone and blood health. Speaking of blood, studies have shown that celery seeds reduce blood pressure and support kidney health. I’m not saying my potato salad is necessarily going to supercharge your health or anything, but it’s always cool to see how one simple ingredient can have so many healthy benefits.

INGREDIENTS

• 5 pounds Yukon Gold potatoes, quartered
• 2 cups mayonnaise
• 1 cup sweet pickle relish
• 2 tablespoons yellow mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon celery seeds
• 1/2 teaspoon paprika, plus extra for garnish
• 4-5 hard boiled eggs, peeled and chopped
• 3 celery stalks, diced
• 1/2 cup sweet onion, diced
• 1 tablespoon fresh dill, chopped, plus extra for garnish
• Salt and pepper to taste

INSTRUCTIONS

Boil

Cook the quartered potatoes in boiling water with salt until they are fork-tender.

Mix

While potatoes cook, whisk together the creamy dressing ingredients in a bowl.

Combine

Drain potatoes and mix with the dressing, eggs, celery, onions, and dill.

Chill

Garnish the potato salad, cover, and refrigerate to meld the flavors.

Serve

Enjoy the chilled and flavorful potato salad with your loved ones.

Devour!

FAQs & Tips

Serving Suggestions

You know what I’m going to suggest here, right? Of course, you do! Mustard potato salad screams to be eaten with grill out favorites like burgers and steaks. Another fave of mine is chicken kabobs because they’re lean and flavorful. And when I want cheap fish, I go with tilapia fillets.

Let’s not forget—you need more than just one side! Go wild and offer your friends and fam a smorgasbord of my savory favorites, like air fried chickpeas and buffalo cauliflower wings. Oh, and you gotta serve some grilled corn on the cob. I mean, you’d basically be breaking grill out law if you didn’t.

Print

Mustard Potato Salad

This tangy crowd pleaser will be your favorite summer side this year.

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 16

Calories 344kcal

Author FoodFaithFitness

Ingredients

• 5 pounds Yukon Gold potatoes quartered
• 2 cups mayonnaise
• 1 cup sweet pickle relish
• 2 tablespoons yellow mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon celery seeds
• 1/2 teaspoon paprika plus extra for garnish
• 4-5 hard boiled eggs peeled and chopped
• 3 celery stalks diced
• 1/2 cup sweet onion diced
• 1 tablespoon fresh dill chopped, plus extra for garnish
• Salt and pepper to taste

Instructions

• Start by quartering the potatoes and placing them in a large pot. Cover with cold water, bring to a boil, add salt, and cook until tender.
  
  
  
  
  
  
  
• While the potatoes are cooking, prepare the dressing by combining mayonnaise, pickle relish, mustard, vinegar, celery seeds, paprika, salt, and pepper.
  
  
  
  
  
  
  
• Drain the potatoes, peel if desired, and chop into chunks. In a large bowl, mix the potatoes with the dressing, then add eggs, celery, onions, and dill.
  
  
  
  
  
  
  
• Garnish with extra dill and paprika, cover, and refrigerate for at least 4 hours. For best flavor, let it sit overnight. Serve chilled.
• DEVOUR!

Nutrition

Calories: 344kcal | Carbohydrates: 31g | Protein: 5g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 348mg | Potassium: 640mg | Fiber: 3g | Sugar: 6g | Vitamin A: 310IU | Vitamin C: 28mg | Calcium: 35mg | Iron: 2mg

The post Mustard Potato Salad appeared first on Food Faith Fitness.

References:

Frequently Asked Questions

Can you add spice to a beverage?

I love spices adding flavour to food. How do you make spices alive in drinks?

Spices are excellent because they add incredible depth to any beverage. There's nothing better than adding cinnamon or nutmeg in your glass of wine or beer, whether it's coffee, tea, hot chocolate, or cocktails.

But most recipes call for ground spices, meaning you'll need fresh whole spices. This is sensible, but it can be expensive, time-consuming, and requires storage space.

Here's where the magic happens. With a little creativity, you can make your favorite spices easy to use in powdered form. Mix them with your favorite drinks to make delicious spiced beverages.

Two ways can you make powders. A second method is to grind whole spices into fine powder. Another way is to grind the spices in a mortar and pestle.

Whichever method you choose, you'll find that the resulting powder is much easier to measure out and store than whole spices. Powder keeps well, so you will never run out.

You can also experiment with different spices to create new flavor combinations. Peppermint and spearmint can be combined to make minty water. To make spicy ginger tea, you can also combine ginger and cardamom pods.

Once you are skilled in the production of powdered spices, it is possible to apply that technique to herbs. You can use basil, rosemary and thyme as common herbs.

The possibilities are endless. Powdered spices are a great way to make your drinks more flavorful or to enhance dishes like soups and salads.

What are the 11 Indian spices?

Indian cuisine is made up of eleven spices: coriander seeds; cumin seeds; fennel and mustard seeds; nigella and black pepper; cloves, cinnamon sticks; dry red chili powder; turmeric and cardamom.

These spices are found in nearly every dish. These spices give a distinctive taste to dishes such as dal (lentils), curries, chutneys, pickles, rice, bread, and sweets.

For health reasons, spices are also beneficial. For example, turmeric helps fight cancer cells. Cloves help protect against bad breath. Black pepper helps lower cholesterol levels. Cinnamon lowers blood pressure. And ginger aids digestion.

The spice rack is an excellent kitchen tool as it allows you to experiment and create new combinations of flavors. You can make your own blends of spices or buy ready-made mixes containing many essential spices.

Some people do not like to add spices to their food. They believe that spices only mask natural flavors and do nothing to improve them. A pinch of salt and pepper can enhance the flavor of your food.

Many chefs agree that spices play a crucial role in culinary art. Without them, many dishes would be bland and tasteless. So next time you're feeling adventurous, why not try a new recipe and see what happens?

Does Thai food have cumin in it?

Cumin is one of the most commonly used spices in Thai cuisine. To create Thai dishes with unique flavours, cumin is often combined in various combinations with garlic ginger, coriander, coriander, or other spices.

Some popular uses for cumin in Thai cooking include stir-fries, curries, soups and salads. Additionally, cumin is sometimes added to marinades, dressings and sauces. Other spices play a role in Thai food's distinctive flavour.

Chilli peppers, garlic, ginger and fish sauce add unique spices and flavours to the mix. These spices can be combined in different ways to create authentic Thai dishes.

Cumin is a vital ingredient in Thai cooking. It can often be found in traditional Thai dishes. The complex flavours of cumin add a special flavor to Thai cuisine. Cumin can be used to add unique spices to many Thai dishes.

By adding spices such as cumin to their dishes, chefs can create delicious and unique flavours that capture the essence of Thai cooking. Cumin is a key component in many Thai dishes.

What are the spices, condiments and seasonings Thailand uses in its dishes?

Thai cuisine is a combination of influences from all over Asia. It is rooted in India and China along with Southeast Asia.

Freshness is the main ingredient in Thai cuisine. You get more flavor if ingredients are picked in the early stages of cooking and then cooked quickly. This is why meats, fish, vegetables and fruits are often eaten raw and hot.

Spices and sauces give dishes depth and color. Fresh basil, cilantro, mint, coriander (cilantro), lemongrass, ginger, turmeric, garlic, chillies, chilli paste, soy sauce, tamarind juice, oyster sauce, palm sugar, coconut milk, lime leaves, galangal root, curry powder, shrimp paste, fish sauce, tamarind water, rice vinegar, etc. are used frequently.

Does Thai use ginger?

The answer is yes. In traditional Thai cuisine, ginger is used extensively. Ginger is often used to make stir-fries and soups. It is also used in desserts, drinks, such a lassis.

Ginger is a native to China and Japan. The origins of ginger go back over 5,000 year. It is believed that ginger originated in Southeast Asia where it was grown for medicinal purposes.

Ginger has been shown to reduce nausea and stimulate digestion. It may even help prevent migraines. Ginger is also known to reduce muscle spasms and joint pains as well as treating arthritis.

Ginger is most often fresh in Thailand. It is then cut into thin strips and dried. Asian markets sell ginger root in cans and cans.

Statistics

• According to Healthline, pink Himalayan salt is estimated to contain up to 84 minerals and trace elements, which gives the salt its special pink color. (spicecravings.com)
• According to the McCormick Science Institute, indigenous Indian spices were cultivated as early as the 8th century BC in the gardens of Babylon. (spicecravings.com)
• Their 14 to 20 percent essential oil content means that cloves have the highest concentration of aroma compounds of any spice. (masterclass.com)

External Links

[TAG35]

• Is Pink Himalayan Salt Better Than Regular Salt?


• Turmeric and Curcumin are proving to have health benefits.

[TAG38]

• Cumin - Wikipedia


• Charlemagne - Wikipedia

[TAG41]

• Amazon.com. Spend less. Smile more.


• Amazon.com : Morton & Bassett Whole Nutmeg 1.9 Oz : Nutmeg Spices And Herbs : Grocery & Gourmet Food

[TAG44]

• Vanilla


• Genes & Nutrition

How To

Are you a master of making curry paste?

Curry paste contains dried chillies and shallots, galangal roots, lemongrass (kaffir lime leaf), garlic, shrimp paste, sugar and salt. It is an important ingredient in Thai cuisine.

Curry paste is a very popular condiment in Southeast Asia. Curry paste can add a distinct flavour to many dishes like curries.

It's very simple to make this at home. Follow our step-bystep guide below.

Step1 - Prepare Ingredients

• Before starting the recipe, you will need to prepare all ingredients.
• First, peel and chop shallots (2 cups). Next, cut galangal root into small chunks (about 3 inches) and put aside.
• Next, peel and slice garlic cloves (about four cloves). The lemongrass stems should be roughly 1/2 inch thick.
• Crush the red chilli peppers with about four tablespoons of water and remove the seeds.
• Next, cut the kaffir-lime leaves into thin strips (5 inches). Take out the white part and place it in a bowl.
• Next, drain and wash the shrimp paste (6 ounces), and then coarsely mashing it.
• Measure out the sugar and salt.

Step2 - Grind Ingredients

• Grind all ingredients together until smooth.
• The texture should be similar to that of peanut butter.
• You can replace some oil with water if you wish to reduce the oil content of your dish.

Step3 - Add Coconut Milk

• Mix coconut milk with the mixture.
• You should slowly add the coconut milk so that it doesn't get too sticky.
• If you prefer less spicy, add fewer chillies and more galangal root.
• If you prefer it spicy, add more chillies or less galangal roots. The final result should taste delicious to you.

Step4 - Serve

• Serve with your favourite foods.
• Enjoy!

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