Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Ozarks Potato Salad
A rustic, heartland-style potato salad featuring a creamy mustard dressing, chopped hard-boiled eggs, and plenty of crunchy pickles. This version is known for its tanginess and thick consistency, representing the traditional home-style cooking of the Ozark region. It is the quintessential side dish for any summer barbecue or church social.
A rustic, heartland-style potato salad featuring a creamy mustard dressing, chopped hard-boiled eggs, and plenty of crunchy pickles. This version is known for its tanginess and thick consistency, representing the traditional home-style cooking of the Ozark region. It is the quintessential side dish for any summer barbecue or church social.
Ingredients
- 0.42 piece(s) Red Potato
- 12.5 oz Onion, chopped
- 1 tsp Yellow Mustard, prepared
- 25 oz Egg, hard-cooked diced
- 1/4 tsp Salt Pepper
Instructions
- Place the potatoes in a large pot and fill with enough water to cover. Bring to a boil, then reduce heat to medium and cook until tender enough to pierce with a fork, about 15 minutes. Drain and cool slightly. Remove the peels and cut into cubes. Set aside to cool completely.
- In a large bowl, mix together the onion, salad dressing and mustard. Stir in the hard-cooked eggs and cooled potatoes. Try not to mash the potatoes very much. Season with salt and pepper.
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