Ingredients
-
8
-
6
-
2
-
1
-
3/4
-
1 1/2
-
2
-
1/4
-
1/4
-
1 1/2
-
1/2
-
2
-
-
-
Directions
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
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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. |
