The countdown to the Fourth is on! I leave for Florida tomorrow bright and early. I haven’t been to Florida in more than 10 years. I still remember my family vacation to Sarasota with its powder white sand beaches and amazing sunsets. This time I will be visiting the Atlantic seaboard then jaunting down to the Keys. Yes I just got back from Europe but the travel itch is still strong. I want to go everywhere and see everything. Why not explore your own backyard? I always thought I’d been to so many states but in reality I’ve only been to a little more than half. The biggest area I’m missing is New England. There are so many little states up there all clumped together. I’d love to go there in the fall and see all the leaves turn. What is your favorite place to visit?
Growing up I loved barbecues but I was more of a hotdog and hamburger girl and not really into the sides. As I got older suddenly I started to be drawn to potato salad, but not just any potato salad. Mustard potato salad. My family’s recipe calls for a little of both mayo, mustard and the secret ingredient… sweet relish! I modified the recipe and I couldn’t be happier with the results. The crunch for the pickle brings me right back to my family recipe.
Ingredients
- 1 1/2 lbs white sweet potatoes, about 2 large ones
- 1/3 cup paleo mayo, I use this recipe or Primal Kitchen Avocado Mayo
- 1/2 cup dill pickles, small diced
- 1/4 cup dijon mustard
- 1/4 cup red onion, small diced
- 1 tbls dill, minced
- 1/2 tbls apple cider vinegar
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Directions
- Peel and dice potatoes into large bite sized pieces.
- Place into a large pot then add enough water to cover the potatoes plus a couple more cups.
- Boil potatoes for 7-10 minutes or until they are easily pierced with a fork.
- While the potatoes are cooking, mix all other ingredients in a large bowl.
- Once potatoes are done, drain and let cool slightly.
- Add to large bowl and stir to combine well.
Enjoy!
x vanessa
Mustard potato salad is my favorite! I am eager to try this recipe. Is there a specific place you found the white sweet potatoes? Thanks!
I found mine at my local Sprouts but I know not all locations have them. I have had good luck finding them at Asian markets where they are usually labeled as a Japanese sweet potato.
Just tried this, it’s fabulous! Found a no sugar, olive oil mayo that saved me the step of making my own.
I need to invest in some of that! I love making me own but it would be amazing to be able to grab some from a jar!
Hi, This sounds great and would love to give it a try – can it be made 1 or 2 days ahead?
Cheers,
Liz
I definitely think it can be made at least one day ahead. I ate it for a couple days after making it and think it would also be fine two days out.
Do you have an alternative to the apple cider vinegar or can it be left out? Thanks.
You could substitute white wine vinegar or omit.
Just made this – delicious!
Awesome!! Thank you!!