Make this creamy Deli Style New Potato Salad for your next cookout or potluck meal. The creamy homemade dressing is mayonnaise based with a heaping helping of whole grain mustard which gives it a beautiful golden color and a bit of a kick. Garnish with chopped chives, or thinly sliced green onion and a little crumbled bacon, if you’re feelin’ sassy. Serve it thoroughly chilled or warm either way, it’s destined to be gone by the end of the meal.
Deli Style New Potato Salad
In my kitchen you’ll find several variations of potato salad depending on the rest of the menu I have planned. For example, if I’m serving potato salad with a sweet glazed entrée, like baby back ribs, I may choose to have a more savory salad dressing to off set the sweetness of the main dish like my loaded baked potato salad. Deli mustard has a hint of horseradish in it, and it provides a nice contrast to a sweet main course. Today we’re having it alongside my slow cooked pulled pork dripping with a Dr Pepper barbecue sauce.
Deli Style New Potato Salad
Servings: 16 servings
- 3 large eggs boiled, peeled and chopped
- 3 lbs red potatoes cut into bite size cubed pieces
- 1 1/2 cups real mayonnaise
- 2/3 cup low fat half and half
- 3 Tbsp whole grain deli style mustard with horseradish
- 1/2 cup sweet pickle relish
- 1 tsp celery salt
- 1-2 tsp sugar adjust to taste
- 1/2 tsp black pepper
- 1/4 tsp dried dill
- 1/2 cup finely diced celery
- 1 small red onion finely diced
- 3 Tbsp chopped chives [reserve 1 Tbsp for garnishing]
- 1 Tbsp white wine vinegar or white balsamic vinegar
- Optional garnish: crumbled bacon
- Place the eggs into a sauce pan and cover with cold water. Bring to a boil then lower the heat and simmer for for 8-10 minutes then peel, chop and set aside.
- Clean and quarter the potatoes, leaving the peel intact. Cover with cold water in a large pot, cooking over medium high for 8-10 minutes or just until fork tender. Drain well.
- Meanwhile, In a large mixing bowl, whisk together the dressing ingredients until combined.
- To a large bowl add cooked potatoes, eggs, and dressing. Mix until evenly coated. Place into the fridge uncovered for 1 hour.
- Stir well and transfer to a storage container. Chill for 4 hours or overnight.
- Garnish with the remaining chopped chives before serving. (Also crumbled bacon, if using)
I recommend that you allow warm salads to completely cool in the mixing bowl before placing them into the serving dish. Warm potatoes tend to absorb the dressing, and it may need adjusting prior to serving.
Serving: 1serving | Calories: 146kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 400mg | Potassium: 430mg | Fiber: 2g | Sugar: 5g | Vitamin A: 214IU | Vitamin C: 9mg | Calcium: 19mg | Iron: 1mg