Ingredients at Firehouse Pantry

Buy The Cookbook!

  Copycat Recipes
Appetizers & Snacks
Pasta Dishes
Desserts & Baked Goods
Chicken & Turkey
Seafood & Fish
Salads & Dressings
Soups, Chilis & Chowder
Side Dishes
Fruits & Vegetables
Pizza & Related Recipes
Breakfast Foods
Pet Treat Recipes
Bath & Beauty Recipes
Submit Your Recipe
Find A Recipe
Robbie's Kitchen
  Household Tips & Tricks
    Cooking Tips
Cleaning Tips
Laundry Tips
Home Remedies
Pet Home Remedies
  Learn Fancy Napkin Folds
Ingredient Substitutions
Measurement Equivalents
Measurement Conversion
Temperature Conversion
Meat Temperatures
Candy Temperatures
Robbie's Photo Album
Pet Health
Search This Site
Contact Robbie

Click here for a printer-friendly page! E-Mail recipe to a friend! Click here to view comments about this recipe! Click here to send me comments about this recipe!

Mustard Potato Salad
Click here to buy my cookbook!

Submitted By: Mary Kolling (Robbie's mom)
Prep. Time: 0:30
Serves: 16

2 egg yolks
3 Tbls. all-purpose flour
2 Tbls. ground mustard seed
1 Tbls. paprika
1 tsp. salt
1 tsp. celery seed OR 1/2 tsp. ground celery seed
24 oz. jar dill pickles - juice from jar only
1/2 cup mayonnaise - low-fat okay
6 med. potatoes - peeled, cubed, boiled
4 hard-boiled eggs - peeled, quartered
1/2 cup sliced celery
1/2 cup chopped onion

Ingredients at Firehouse Pantry

-Combine egg yolks, flour, mustard, paprika, celery seed, and juice from pickle jar in saucepan.
-Bring to a boil, then remove from heat.
-Stir mayonnaise into saucepan and set aside mixture.
-Combine potatoes, eggs, celery, and onion in large bowl.
-Pour hot mixture into bowl.
-Toss, cover, and refrigerate.

Make It A Meal: Serve with BBQ Ribs and Grilled Garlic Asparagus

Other Potato Salad recipes on this site:

(0) Visitor Comments:

Buy Robbie's Cookbook!

Do not reprint, publish, or display content within this site without permission from the Webmaster
unless for personal use. Copyright 2003-2012 All Mixed Up, Ltd. All Rights Reserved.