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Nans Classic Mustard Potato Salad

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Ingredients

Adjust Servings:
8 cups russet potatoes, cooked, peeled, then diced (about 10 -12 medium potatoes)
6 eggs, hard boiled and finely crumbled
2 cups sweet onions, very finely diced
1 cup celery, peeled and very finely diced
3/4 cup dill pickle, very finely diced
1 1/2 cups mayonnaise (i prefer miracle whip, but mayo works well, too)
2 tablespoons mustard, the regular yellow type
1/4 cup pickle juice
1/4 cup cream (use half and half)
1 1/2 teaspoons kosher salt
1/2 teaspoon white pepper
2 tablespoons sugar

Nutritional information

112.8
Calories
28 g
Calories From Fat
3.1 g
Total Fat
1.4 g
Saturated Fat
73.9 mg
Cholesterol
336.2 mg
Sodium
17.3 g
Carbs
2.2 g
Dietary Fiber
3.3 g
Sugars
4.3 g
Protein
107g
Serving Size

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Nans Classic Mustard Potato Salad

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    Cuisine:

    Nailed it! Perfect blend of celery and pickles. This closely resembles my moms recipe. When the potatoes were cooling she would drizzle the pickle juice on them to absorb the flavor. Thank you!

    • 80 min
    • Serves 16
    • Easy

    Ingredients

    Directions

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    Nan’s Classic Mustard Potato Salad, I’m always asked to share this recipe, and people are often surprised to see how similar the ingredients are to their own recipe While the ingredients may be similar to other posted recipes, the technique is the key to this outstanding potato salad The specific ingredients are important, too Russets absorb the flavors best, but don’t hold their shape well Dicing them after they are cold, and folding the other ingredients in gently, takes care of that problem Don’t skimp on the mayo and other dressing ingredients The potatoes will absorb a lot of moisture, and you want a creamy salad Another key to flavor and texture is the very fine chopping of the onion, celery and pickle You want the flavors to disperse throughout the whole dish, but when you take a bite, you want to bite into potato, not an onion chunk For smaller apetites and crowds, you can halve the quantity easily In Louisiana and other states where they serve Cajun food, potato salad is often served with gumbo , Nailed it! Perfect blend of celery and pickles This closely resembles my moms recipe When the potatoes were cooling she would drizzle the pickle juice on them to absorb the flavor Thank you!, Excellent potato salad I learned from my mother in law to cut the potatoes into bite sized pieces FIRST, then cook them for no more than 8 minutes No more mushy potato salad, it holds up so much better! Thanks for a great recipe!


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    Steps

    1
    Done

    Boil Potatoes in the Peel With the Whole Eggs.

    2
    Done

    Remove the Eggs After 10 Minutes of Boiling, and Remove and Drain the Potatoes When Just Fork Tender.

    3
    Done

    Let Eggs and Potatoes Cool to Room Temperature.

    4
    Done

    Peel All and Refrigerate Whole Potatoes and Eggs Until Cold.

    5
    Done

    the Potatoes Will Dice and Hold Up Better When Cold.

    6
    Done

    Dice the Potatoes Into 1/4- 3/8" Dice.

    7
    Done

    Place Into a Very Large Container With a Lid.

    8
    Done

    (i Have a 4 1/2 Qrt Glass Bowl-Shaped Casserole With Lid That's Perfect.) Crumble the Eggs (i Do This by Squishing Them in My Hand) and Add to the Container With the Diced Potatoes.

    9
    Done

    Very Finely (like the Size of Dill Relish Pieces) Chop the Onion, Celery and Pickles.

    10
    Done

    Add to the Potatoes and Eggs.

    11
    Done

    Gently Stir to Mix the Ingredients Evenly.

    12
    Done

    in a Separate Bowl, Mix the Mayonnaise, Mustard, Dill Pickle Juice, Cream, Salt, Pepper and Sugar.

    13
    Done

    Whisk Until Creamy.

    14
    Done

    Pour Over Potato Mixture.

    15
    Done

    Gently Stir Until the Dry Particles Are Coated With the Creamy Mixture.

    Avatar Of Daysi Dickerson

    Daysi Dickerson

    Spice sorceress infusing her dishes with exotic and bold flavors.

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