Recipe courtesy of The Pit Room

Mustard Potato Salad

  • Level: Advanced
  • Total: 3 hr 25 min (includes pickling, cooling and chilling times)
  • Active: 45 min
  • Yield: 1 gallon
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Ingredients

Dressing:

1 3/4 quarts plus 3 tablespoons heavy mayonnaise

1 1/2 cups plus 5 tablespoons yellow mustard

3/4 cup dill pickle relish  

1/2 cup plus 1 tablespoon extra-virgin olive oil 

5 tablespoons rice wine vinegar 

3 1/2 tablespoons shallots, minced 

1 tablespoon plus 1 teaspoon kosher salt 

1 tablespoon plus 1 teaspoon finely ground black pepper 

1 tablespoon plus 1 teaspoon celery seeds 

2 1/2 teaspoons sweet paprika 

Pickled Peppers:

1 cup double-strength white vinegar (10 percent acidity)

1 tablespoon sugar 

1 cup finely chopped green bell pepper

1 cup finely chopped red bell pepper

Potato Salad:

7 1/2 pounds russet potatoes (8 to 9 large), peeled and cut into 1-inch cubes

2 tablespoons kosher salt

2 1/2 cups thinly sliced green onion, green parts only

1 cup finely chopped celery

10 hard-boiled eggs, roughly chopped 

Directions

  1. For the dressing: Put the mayonnaise, mustard, relish, oil, rice vinegar, shallots, salt, pepper, celery seeds and paprika in a medium bowl. Use a whisk or spatula to combine (see Cook's Note). Chill in the refrigerator.
  2. For the pickled peppers: Add the vinegar, sugar and 1 cup hot water to a mixing bowl or quart container. Stir until the sugar is fully dissolved.
  3. Add the green peppers and red peppers to the pickling brine, making sure they are fully submerged; if not, add more hot water. Cover with plastic wrap and let it sit on the counter for a minimum of 1 hour. Drain well before using; discard the pickling liquid.
  4. For the potato salad: Add the potatoes, salt and 2 gallons water to a large (4-gallon) stockpot. Bring to a boil over high heat and cook until the potatoes are fork-tender but not mushy, 20 to 30 minutes. Drain and place the potatoes in a large bowl; let cool at room temperature for 20 minutes.
  5. Using a spatula, fold in the dressing little by little. As you mix, smash approximately a quarter of the cooked potatoes so there is a mixture of creamy and chunky. Once the dressing is fully incorporated, fold in the pickled peppers, green onions, celery and eggs. Cover with plastic wrap and refrigerate for at least 1 hour before serving. 

Cook’s Note

This potato salad will hold in the refrigerator for 3 to 4 days. If using a stand mixer to make the dressing, use the paddle attachment on a low setting to blend the ingredients together.

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