SALT LAKE CITY, Utah (ABC4 Utah) – Burgers with Southern Yellow Mustard Potato Salad – just a classic Labor Day menu! Here’s a delicious backyard barbecue from the Utah Beef Council.
Burgers with Southern Yellow Mustard Potato Salad
1 lb ground beef
4 hamburger buns, toasted
3 pounds red or russet potatoes, peeled and cubed
2 ribs of celery, finely diced
1/2 medium sweet onion, diced
4 large hard-boiled eggs, peeled and chopped
1/2 cup pickle, dill, or sweet relish
3 tablespoons of yellow mustard
3/4 cup mayonnaise
1/4 teaspoon paprika
Salt and pepper to taste
Suggested toppings for Burger
Form four hamburger patties. Season well with S&P. Cook until desired doneness. Serve on hamburger buns with your favorite toppings.
For the potato salad, add the potatoes to a medium saucepan. Cover completely with water. Bring to a boil. Add salt; reduce to a boil. Cook for about 12 minutes or until tender when pierced with a fork. Drain the potatoes. Let cool slightly.
In a large serving bowl, add the celery, onion, eggs, relish, mustard, mayonnaise, salt and pepper. Add the potatoes; mix well. Refrigerate at least 2 hours for best flavor. Sprinkle with paprika just before serving. Serve the potato salad with the burgers.
Recipe prepared by Jennifer Burns, Utah Beef Council (@jbcookinghost)
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