Mustard Potato Salad - Recipe Finder
Mustard Potato Salad
Top Chef, Season 6, Episode 3, Elimination Challenge
Yield
Approximately 125
Ingredients
- 50 lbs russet potatoes, peeled and small diced
- 5 red onions, julienned
- 2 heads celery, small diced
- 2 dozen hard-boiled eggs, chopped
- 1 gallon mayonnaise
- 1 quart yellow mustard
- 1 pint pickled relish
- 1 cup cider vinegar
- 1 quart sour cream
- Salt and pepper
Directions
1. Boil potatoes and red onions in salted water until tender. Shock in ice bath and drain.
2. In a large bowl, mix potatoes, onion, celery, eggs, mayonnaise, mustard, relish, cider vinegar, and sour cream until potatoes cream together. Season with salt and pepper to taste.
To Serve:
1. Spoon mustard potato salad onto plate.
2. Top with Kevin’s Georgia-Style Pork Shoulder.
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