Jane's Potato Salad
A simple, creamy potato salad with tangy spicy brown mustard and fresh scallions. The potatoes are cooked just until tender so they keep their shape, then chilled and finished with a dusting of paprika.
Total time: 2 h 59 min • Active: 44 min • Inactive: 2 h 15 min
Cooking feedback100% would make again (1)Cook notes summary and your notes
Cook Notes Summary
The note is positive overall: the salad still turned out really good despite ingredient substitutions, with red potatoes, Dijon mustard, and a little hot sauce helping compensate for milder mustard. What worked was the flexibility of the recipe and the flavor boost from the added spice. No clear problems were mentioned, but next time the cook may want to use the intended ingredients if available to compare the original flavor balance.
Generated from private cooking notes.
Ingredients
- ≈6 count (4-6 potatoes) russet potato
- ≈1.167 tbsp salt
- ≈1 bunch (several scallions) scallion
- ≈5 tbsp (a couple of big spoonfuls, plus more if needed) mayonnaise
- ≈1 tbsp (or more to taste) spicy brown mustard
- ≈0.25 tsp (for sprinkling) paprika
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