Mustard Potato Salad
This refreshing potato salad utilizes expired mustard as a tangy dressing. The potatoes are boiled to ensure they are fully cooked and safe to consume.
Ingredients
- 2 pounds potatoes, peeled and diced
- 1/2 cup expired mustard
- 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped red onion
- 2 hard-boiled eggs, chopped
Instructions
Place the diced potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender, about 10-15 minutes.
In a separate bowl, mix together the expired mustard, mayonnaise, apple cider vinegar, chopped dill, salt, and black pepper.
Drain the cooked potatoes and let them cool slightly.
In a large mixing bowl, combine the potatoes, chopped red onion, and hard-boiled eggs.
Pour the mustard dressing over the potato mixture and gently toss until well coated.
Refrigerate for at least 1 hour to allow the flavors to meld together.
Serve chilled and enjoy!
Note: Ensure the potatoes are fully cooked before combining with other ingredients.