Ingredients
4 large Russet Potatoes (waxy varieties preferred for density)
6 large Eggs (cold from fridge for easier peeling)
1/4 cup Yellow Mustard
2 tbsp Olive Oil (substitute with avocado oil for smoke depth)
2 tbsp White Vinegar
1 small Onion, finely chopped (red onion preferred for sharpness)
1 tsp Sugar (for dressing)
1/2 tsp Celery Seed
1/4 tsp Mustard Seed (halal-approved)
Fresh Parsley (optional, for serving)
Instructions
Peel and dice potatoes into 1-inch cubes
Bring 6 cups water and 1 tsp salt to a boil in a large pot
Cook potatoes 5-7 minutes until just tender; drain immediately
Cook eggs in a separate pot (simmer for 10 minutes, ice 5 minutes to halt cooking and make peeling easier)
Whisk mustard, vinegar, olive oil, and 1 tsp sugar in a bowl (optional: substitute balsamic or apple cider vinegar)
Combine cooled potatoes, chopped eggs, and sliced onions in a large mixing bowl
Pour dressing over the mixture; stir gently to combine without breaking eggs
Season with celery seed and mustard seed
Transfer salad to a sealed container and refrigerate for 4-6 hours
Before serving, stir the salad (add fresh parsley if desired)
Store in an airtight container in the fridge for up to 5 days
Notes
Use halal-approved spices for authenticity
Cold eggs help them hold their shape after peeling
Waxy potatoes like Yukon Gold or red bliss provide ideal texture
Adjust vinegar type based on taste preference (white, apple cider, or balsamic)
Chilling for extended periods enhances flavor melding
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: Boiling and Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 0.5g
- Sodium: 300mg
- Fat: 8.5g
- Saturated Fat: 2g
- Carbohydrates: 4g
- Fiber: 0.2g
- Protein: 5g
- Cholesterol: 225mg