Mustard Potato Salad

1. Hard boil 3 eggs. (see instructions below)



2. Peel and boil 3 medium potatoes for 25 minutes in large saucepan with about 2 inches of water.
   



3. Drain potatoes and cool for a few minutes in large mixing bowl. Chunk potatoes with knife.

4. Prepare 1/8 cup of pickle juice with 1 tsp prepared mustard. Mix well and pour over warm potatoes. Stir gently and chill potatoes in refrigerator for 10 min.



5. Prepare condiments: chop and mince following items into small bowl and keep in refrigerator for later.
• 1 TBL minced dill pickles
• 1 tsp sweet pickle relish
• 1 TBL minced fresh onion (or 1 tsp dried minced onion)
• 1 TBL finely chopped celery
• optional: 1 TBL minced black olives



6. Prepare dressing: mix throughly in bowl and keep in refrigerator for later.
• 1/4 cup mayo
• 1/4 cup salad dressing
• 1/4 tsp paprika
• 1 tsp prepared mustard
• pinch celery seed or celery salt
• 1 tsp dried parsley
• 1 tsp salt
• 1/2 tsp sugar
• 1/2 tsp lemon juice
• pinch black pepper



7. When potatoes have chilled for 10 minutes, add condiments and dressing. Mix gently. Cover bowl with plastic wrap and chill for 30 minutes in refrigerator.
8. When eggs are cooked, cool under cold water for a few minutes and then peel and set aside.



9. When salad has chilled 30 minutes, chop eggs into bowl. Mix lightly.



10. Can be served immediately. Refrigerate unused portions.

Cooking Hard Boiled Eggs

Boiling Method:

1. Fill saucepan with water, leaving room for eggs to displace some water without overflowing.
2. Place something in bottom of saucepan to keep eggs from resting on the bottom of pan. If they rest on the bottom then the shell won't peel without tearing off chunks of the egg white when peeled. Bring water (without eggs in it) to a rolling boil.
3. Shut off heat and wait for one minute (or longer with an electric stove). Water should still be boiling, but not as vigorously.
4. Place eggs carefully in boiling water with spoon. Cover pan immediately and let it sit on (now turned off) burner for one hour. Don't peek under cover or you'll release heat.
5. When eggs are done, run cold water into pan to replace hot water. Let sit on counter for a couple of minutes to cool eggs. Peel.

Steaming Method:

1. Run about 1-1/2 inches water into large kettle. Bring to rolling boil. Place steam tray in kettle. Carefully place eggs in steamer and cover.
2. Lower heat and steam eggs for 30 min while water simmers.
3. Remove eggs and place in bowl of cold water. Let sit on counter for a couple of minutes to cool eggs. Peel.

Updated Jun 2013