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Russet Potato Salad
Russet Potato Salad
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Prep Time:
20 minutes
Total Time:
1 hour 55 minutes
Mustard-infused potato salad with crunchy celery twist.
Ingredients:
  • 3 lb Betty Crocker™ fresh russet potatoes, cut into fourths (about 4 large)
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons coarse-grained mustard
  • 1/2 cup chopped fresh dill weed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup chopped celery
  • 1/2 cup finely chopped red onion
Instructions:
  • Place the potatoes in a 5-quart Dutch oven and cover them with water. Bring to a boil, then lower the heat. Cover and let the potatoes cook for 20 to 25 minutes until tender. Drain the potatoes and allow them to cool for 10 minutes before using.
  • Peel potatoes and dice into 1/2-inch cubes; transfer to a large bowl.
  • In a small bowl, whisk together mayonnaise, mustards, dill weed, salt, and pepper. Combine the mayo mixture with the potatoes, then gently mix in the celery and onion until fully combined.
  • Chill the salad in the refrigerator for approximately 1 hour to enhance the flavors. Serve cold and store any leftovers covered in the fridge.

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