Mustard Potato Salad
Categories: Salads Potatoes Servings: 12 12 lb Red Potatoes 4 T Dijon Mustard 2 t Salt 1 t Pepper 2 t Sugar 6 T Cider Vinegar 6 T Salad Oil 1 x Bunch Green Onions 1 x Bunch Radishes 2 c Mayonnaise (more if needed) 16 ea Hard Cooked Eggs Cook potatoes in boiling water until barely tender, 8 to 12 minutes for small potatoes. Drain immediately and cover with cold water to cool. Peel potatoes if desired, and cut into 1/2 inch cubes. Place in a large bowl. In a small bowl or measuring cup, beat together mustard, salt, pepper, sugar and vinegar until well blended. Beat in oil. Add mustard dressing to potatoes and toss lightly but thoroughly. Cover and let stand 1 to 2 hours. Reserve some egg slices for garnish and chop the rest. Chop the onions with the tops and cut radishes into thin slices. Add eggs and vegetables to potatoes and toss lightly. Add enough mayonnaise to moisten and mix lightly but thoroughly. Garnish with reserved egg slices.