| Level: | Easy |
| Total: | 23 min |
| Prep: | 5 min |
| Cook: | 18 min |
| Yield: | 6 servings |
Ingredients
- 1 bag (28 ounces) frozen potato cubes with onions and peppers (recommended: Ore-Ida O’Brien potatoes)
- 2 hard boiled eggs, chopped
- 1/2 cup mayonnaise (recommended: Best Foods)
- 1/4 cup yellow mustard (recommended: French’s)
- 2 tablespoons sweet pickle relish (recommended: Vlasic)
- Salt and pepper
- Paprika, for garnish
Instructions
- Place potatoes in microwave-safe bowl with 1 tablespoon water. Cover and cook on high setting for 8 minutes. Stir, re-cover and cook 10 to 12 minutes more. Drain and chill thoroughly in refrigerator.
- In a mixing bowl, combine potatoes and remaining ingredients. Mash with potato masher until combined and small pieces of potato are left. Season with salt and pepper, to taste.
- Serve scooped with an ice cream scooper and garnish with a sprinkle of paprika.
Reviews
I tried the frozen potatoes, the texture was too mushy and grainy. I am now using regular potatoes, much better, 1/8 cup of dijon mustard, 1/4 cup mayo and 1/4 cup salad dressing. This change makes the potato salad fly off my table.
I love this recipe and use it all the time, but I did tweak it a bit. Her recipe is to “mustardy” for me, so I cut down the 1/4 cup to like 1/8 cup of mustard. If you like a more mustard potato salad then stick with 1/4. Also, DO NOT let the potatoes thaw out or they will get overcooked in the microwave. Just take the frozen potatoes and pop them in. You won’t regret this, it takes maybe 20 minutes tops, yet it tastes like you worked hard all day long on it! ENJOY!
I didn’t care for this recipe. The frozen potatoes give it a strange texture…I had alot left over after our get together.
The mustard overtakes the other flavors. Used fresh potatoes, and would probably be better to use fresh pickles too.
**AS PER HER SHOW; SHE DIDNOT (DIDNOT) mash the potatoes; she folded the rest of the ingredients once after MICRO them for TWO minutes, then stir, then micro few minutes more. Web directions are not correct. Guess thats why some of her reviews are not all in her favor. I cant wait 2make this for comfort food for our church’s Mens Fellowship. THANKS
I had the time so I used fresh potatoes, red peppers and sweet onion. The crunch of the fresh veggies are great.
I usually enjoy Sandra’s recipes but this is a frozen mess. Short on time, I thought I’d give it a try. The frozen potato taste in this salad is just plain odd and unfamiliar. Ina’s recipe is my favorite and I plan on making it this weekend. Take the time and always use FRESH potatoes. I now know there is no shortcut to great tasting potato salad.
Really enjoyed this dish, it was a great side to go along with the brisket. flavor and texture was perfect.
After reading what everyone wrote about the microwaved potatoes, I decided to cook them as I would for breakfast without browning them. Then I added and extra 2 eggs, a tablespoon of balsamic vinager, cut up dill pickles and a can of olives. It was very close to my own homemade salad. It saved me the step tho of cooking and cutting up the potatoes.
This recipe was really good I would make it again.