Eggy Yellow Mustard Potato Salad

Potato Salad

clock2 45 mins  paxthumb 8 pax  cookthumb2 Easy


For Salad
650g potatoes, peeled and cut into cubes
20g sweet pickle relish, drained and chopped

2 ribs celery, chopped
½ onion, chopped
3 hard-boiled eggs, 2 chopped and 1 sliced

For Dressing
2 tablespoon olive oil
¼ tablespoon lemon juice
3 tablespoon yellow mustard
1 tablespoon SIS Fine Grain Sugar
Dashes of salt
Dashes of paprika, for garnish


  1. Prepare the salad. In a saucepan, boil cubed potatoes until tender. Drain and set aside to cool
  2. In a large bowl, add boiled potato, celery, onion, 2 chopped eggs and pickled relish.
  3. Prepare the dressing. In a small bowl, whisk yellow mustard, olive oil, lemon juice, SIS Fine Grain Sugar and salt until combined.
  4. Pour the dressing over the potato combination and toss to coat.
  5. Place the sliced egg on top of the salad and sprinkle with paprika.
  6. Chill the salad in the fridge for 20 minutes before serving.

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