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.
Potato Salad Making Tips
- You may use golden or red potatoes in this recipe.
- I like to leave the peel on for this particular salad. You can peel the potatoes should you prefer.
- One of the biggest mistakes you can make with potato salad is overcooking the potatoes. Watch the time, and be careful not to cook them too long to prevent them from becoming mushy.
- Once cooked, drain the potatoes thoroughly. Drain fork tender potatoes in a colander and let them sit for a few minutes while you mix together the ingredients for the dressing.
- You can use more or less eggs in this salad.
- This salad can be served warm, at room temperature or chilled.
- You may also like to try my recipes for Southern Potato Salad, BLT Potato Salad and Loaded Baked Potato Salad.
- If you're watching carbs, checkout this recipe for Cauliflower Potato Salad from Wholesome Yum.
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Helpful Kitchen Items:
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 ½ cups real mayonnaise
- ⅔ cup low fat half and half
- 3 tablespoon whole grain deli style mustard with horseradish
- ½ cup sweet pickle relish
- 1 teaspoon celery salt
- 1-2 teaspoon sugar adjust to taste
- ½ teaspoon black pepper
- ¼ teaspoon dried dill
- ½ cup finely diced celery
- 1 small red onion finely diced
- 3 tablespoon chopped chives [reserve 1 tablespoon for garnishing]
- 1 tablespoon 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
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