Russet Potato Salad

Name: Russet Potato Salad
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters chopped celery; 2 Tbsps Dijon mustard; 118 milliliters chopped fresh dill weed; 237 milliliters mayonnaise; 2 Tbsps coarse-grained mustard; 1 teaspoons pepper; 118 milliliters finely chopped red onion; 1 kilograms Betty fresh russet potatoes, cut into fourths (about 4 large); 1 teaspoons salt

Russet Potato Salad might be just the side dish you are searching for. This recipe serves 8. Watching your figure? This gluten free, dairy free, whole 30, and vegetarian recipe has 333 calories, 4g of protein, and 21g of fat per serving. This recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of pepper, mustard, onion, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes approximately 1 hour and 55 minutes.

Instructions

In 5-quart Dutch oven, cover potatoes with water.

Ingredients you will need

Potato

Water

Equipment you will use

Dutch Oven

Heat to boiling; reduce heat to low. Cover; cook potatoes 20 to 25 minutes or until tender.

Ingredients you will need

Potato

Drain; cool 10 minutes.

Peel potatoes; cut into 1/2-inch cubes.

Ingredients you will need

Potato

Place in large bowl.

Equipment you will use

Bowl

In small bowl, beat mayonnaise, mustards, dill weed, salt and pepper with whisk. Toss potatoes with mayonnaise mixture. Stir in celery and onion until well blended.

Ingredients you will need

Salt And Pepper