Total Time
45mins
Prep 20 mins
Cook 25 mins

This is a truly great potato salad recipe. Everyone comments about how good it is whenever I make it. I found it in Taste of Home magazine and it is credited to Tiffany Mitchell.

Ingredients Nutrition

Directions

  1. Place the potatoes in a saucepan and cover with water.
  2. Cover and bring to a boil; cook until tender, about 25 minutes.
  3. Drain thoroughly and cool slightly.
  4. Meanwhile, combine the remaining ingredients.
  5. Cut potatoes into chunks; place in a bowl.
  6. Add the mustard mixture and toss to coat.
  7. Serve warm.
Most Helpful

5 5

We are both really fond of warm potato salad, and this one was a beauty! I had to sub normal potatoes for the red, and I had a lovely dill mustard that I used (instead of the Dijon) as well as some dry dill weed. Dill is one of my favourite herbs, and I just planted a heap, so this will turn up on our table again soo.

5 5

Wow is this gooooood! It is quick, easy and made with simple, on-hand ingredients. This will be one of my at-the-lake staple recipes.