Tangy Mustard Potato Salad

Welcome back from the weekend! Hope you had a fun, if not relaxing weekend and are ready to take on a new week. The temperatures here in Chicagoland have been more reminiscent of spring and it's made me anxious for picnic season. I plan on having many picnics in the coming months to take advantage of the weather. A favorite picnic item in my usual basket is a good potato salad. I've tried a handful of recipes but this Tangy Mustard Potato Salad is currently my favorite. Cubed Yukon Gold potatoes are tossed in a tangy mustard sauce with bell peppers, celery, green onion, chopped eggs and parsley and chilled for a great side dish...

Joel loves picnics... and I don't blame him. We would often go to the neighborhood park, pack and picnic and just relax under the sun. He asked me recently when we would be going on a picnic and I can't wait until it gets a little warmer... We're almost there!

This potato salad is a great one to pack for a picnic because it's something you can make in advance and perfect when it's chilled before serving. You can easily hide veggies in this salad {which is always a good thing with growing toddlers} and if you have a 'meat & potatoes' type of guy like I do, this salad will have him raving too. We particular like potato salad like this one with other picnic fare such as fried chicken, BBQ ribs, and sub sandwiches. So hurry up Midwestern spring... you're a bit late this year and you've got quite a few people anxious to go on a picnic!

Tangy Mustard Potato Salad
recipe adapted from Food

2 pounds small red or Yukon gold potatoes, cut into cubes
1 cup mayonnaise
2 tablespoons yellow mustard
1 cup chopped celery
1/2 cup minced green onion
hard-cooked eggs, peeled and chopped
1/4 cup diced bell pepper
1 tablespoon minced fresh parsley
1 tsp. sugar
1 1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder

Boil potatoes in boiling water to cover about 10 minutes until tender. Rinse with cold water and drain. Place in large bowl.
Add in the remaining ingredients; mix well.
Cover and chill the salad for 1 hour before serving. 

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