Mustard & Pretzel Potato Salad

  • 4 Pounds-Russet Potatoes-cut into medium sized cubes
  • 4 Each-Green Onions-whites only, thin slice green tops for garnish
  • 1/4 Cup-Mayo-
  • 1/4 Cup-Sour Cream
  • 1/4 Cup-Course Ground or Stone Ground Mustard
  • 1 Tablespoon-White Vinegar
  • To Taste-Kosher Salt/Black Pepper
  • 1/8 Cup-Canola Oil
  • 1 Cup-Pretzel-crushed


  1. Place cut potatoes into a stock pot and just cover with water.
  2. Place on stove on high heat and set timer for 30 minutes.
  3. Check potatoes by stabbing a potato with a knife if the knife slides out easily the potatoes are done.
  4. If not done cook until tender, potatoes should still retain their shape but be soft through the center.
  5. Drain in a colander, place in refrigerator until cool completely (can be done day ahead).
  6. In a mixing bowl add mayo, sour cream, mustard, vinegar, black pepper and salt.
  7. Whisk mix together to incorporate and while whisking with the wire whisk until all the oil has been added.
  8. Refrigerate until potatoes are completely cooled.
  9. Place in a large mixing bowl with the green onion whites and mayo mixture.
  10. Gently fold together being careful not to break up potatoes.
  11. Serve immediately or store in refrigerator for up to 3 days.
  12. To serve garnish with crushed pretzels and green onions tops.