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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: 3 h 2 min • Active: 47 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.

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Ingredients

Steps

  1. Peel the russet potatoes and cut them into about 1-inch chunks.≈ 10 min
  2. Put the potato chunks in a pot, cover them with cold water, and add salt to the water.≈ 3 min
  3. Bring the pot to a boil over high heat.≈ 12 min
  4. Boil the potatoes for 9 to 10 minutes with the lid tilted so the pot does not boil over.≈ 9 min–10 min
  5. Slice the scallions into about 1/4-inch pieces.≈ 3 min
  6. Test a larger potato chunk by cooling it briefly under cold running water and tasting it; continue only when it is just tender and still slightly firm, not falling apart.≈ 2 min
  7. Drain the potatoes immediately in a colander and rinse briefly with cold water to stop the cooking.≈ 2 min
  8. Gently mix the cooled potatoes with mayonnaise, spicy brown mustard, and the sliced scallions in a bowl. Add more salt if needed after tasting.≈ 4 min
  9. Chill the potato salad until cold and ready to serve. If it seems dry before serving, stir in a little more mayonnaise.≈ 30 min–4 h
  10. Sprinkle paprika over the chilled potato salad just before serving.≈ 1 min

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