Newfoundland Mustard Salad
I was born and raised in Newfoundland, Canada. Do you know what that means? Among other things, it means that I know potato salad better than anyone. If I were to make a list of my favorite salads, Newfoundland Mustard Potato Salad would be in my top five list.
Ingredients
- 6 - 8 medium white potatoes, peeled and roughly chopped
- ¼ cup prepared yellow mustard
- ½ cup Miracle Whip
- 2 tbsp. granulated sugar
- 1 15-ounce can mixed vegetables, drained
- ½ tsp. salt
Instructions
- Add the chopped potatoes and salt to a large pot; cover the potatoes with cold water.
- Bring to a boil and cook until potatoes are fork-tender.
- Drain and set aside to cool slightly.
- Using a hand-held potato masher, or a potato ricer, mash the potatoes leaving no lumps.
- Add all of the other ingredients and use a large spoon to vigorously mix all of the ingredients together.
- Taste for seasoning and sweetness; adjust accordingly.
- Transfer to a glass bowl with a tight fitting lid; refrigerate for at least 4 hours or overnight for best results.