Brown Mustard Potato Salad

A basic recipe with a small twist. I never make my potato salad exactly the same way; I always add a lil' twist or more or less of an ingredient. Chill potato salad in the fridge for an hour or eat warm.

Step: 1

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain potatoes and run under cold water to cool.

Step: 2

Mix potatoes, eggs, mayonnaise, onion, brown mustard, pickle relish, parsley, dill, black pepper, and paprika together in a bowl until evenly coated.

Per Serving: 389 calories; protein 7.2g; carbohydrates 37.1g; fat 24.6g; cholesterol 89.9mg; sodium 310.8mg.

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