This Tangy Potato Salad Recipe is such an easy recipe and the addition of a little French's Yellow Mustard really adds a new dimension to everyone's favorite BBQ side dish!
2 ½poundsrusset potatoespeeled and cut into one-inch pieces
7eggshard boiled, yolks removed and cut into chunks
¼cupmayonnaise
¼cupmiracle whip
⅓cupFrench's Yellow Mustard
Salt and pepper to taste
Instructions
Bring a pot of water to boil over medium high heat and add your cubed potatoes. Boil until tender - but not mashed potatoes tender! - for about 8 minutes. In a separate pot, boil your eggs over high heat for 10 minutes, then set both aside and allow to cool.
Once cooled, peel and chop your eggs, then set aside. We aren't going to add those in until the very end so that they don't get beat up too much in mixing!
In a medium bowl, combine your potatoes, mayonnaise, miracle whip and French's Yellow Mustard and stir until the potatoes are completely coated. Add salt and pepper to taste and stir again.
Add the chopped eggs and gently stir until it is all combined.
Notes
This is such an easy recipe and the addition of a little French's Yellow Mustard really adds a new dimension to everyone's favorite BBQ side dish!