More Recipes Like Mom's Mustard Style Potato Salad

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Southern Potato Salad

Submitted by: Bobbye

There 's just something comforting about warm potatoes slathered with mayonnaise, sweet pickle, garlic, mustard, bits of celery and diced hard boiled eggs.

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Old Fashioned Potato Salad

Submitted by: Jewell

Mayonnaise dressing, a bit of onion, celery and hard cooked eggs are added, and a few things to give it a kick - prepared mustard, celery and garlic salt, and pickle relish, of course.

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Potato Salad with Cream

Submitted by: Sallie

My mother-in-law wrote her recipe down for me 25 years ago. It is still one of my favorites. The parsley is optional in this recipe.

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Potato Salad III

Submitted by: Mai Forrester

A versatile potato salad with lots of flavor and a nice crunch

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What 's nice about this potato salad is that there is not one taste - except perhaps the potatoes - that dominates. There are smidgens and sprinkles of lots of ingredients like parsley, shredded carrot, pimentos and white onion. They all play their part in making the dressing and the salad taste sensational.

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Potato Salad II

Submitted by: Sarah T

This potato salad has no onions. O.K. we 've said it, now you can move on or check it out. We think it is just as dandy without as with.

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Potato Salad I

Submitted by: Ellen Rainey

Red potatoes are moist and hold up very well when cooked and tossed with delicious stuff. And this recipe is great, offering just the right proportions of potato and dressing. Serves twelve.

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Octoberfest German Potato Salad

Submitted by: Judy

What makes this traditional potato salad so good is that the dressing is poured onto the potatoes while they are still warm. Then the whole wonderful concoction sits for an hour to blend all the flavors perfectly. Makes six generous servings.

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Italian Potato Salad

Submitted by: Maria

Very good and very Italian with its garlic, parsley olive oil and vinegar dressing. The potatoes are cooked, chopped, and bathed in this lovely dressing and then chilled overnight.

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Ripe Olive Potato Salad

Submitted by: Christine Johnson

Living In: Eureka, California, USA

After you 've cooked and diced the potatoes and added the olives, celery, and onions, you 'll stir in a dilled vinaigrette, and pop the almost-potato salad into the fridge. Then comes the yummy part. A yogurt/honey/mustard/garlic dressing is gently folded into the chilled salad, then chilled again until ready to serve.

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