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Prep 45 mins
Cook 30 mins
I searched and didn't find the kind of potato salad I grew up on. My Mother always made mustard potato salad with the potatoes mashed and served warm. My family and I have carried this tradition on because it's what we like, I guess it just depends on what you grew up on!! The key to this recipe is making sure to keep the potatoes pretty dry when mashing because of adding the other liquids. This recipe will serve a lot..seems I just can't cook anything in small portions but I don't seem to have any trouble getting rid of it!!
- 6 -10 russet potatoes (according to size)
- 5 -6 hard-boiled eggs
- 1 cup hamburger dills
- 1 onion
- 1⁄4 cup pickle juice
- 1 teaspoon vinegar
- 2 tablespoons mustard
- 1⁄4 cup Miracle Whip
- 3 tablespoons milk
- 1 tablespoon butter
- 1⁄8 teaspoon paprika
- 1⁄2 teaspoon salt (or to taste)
- 1⁄2 teaspoon pepper (or to taste)
- Dice potatoes and cook until tender with skin on or off. Drain well. Mash potatoes with butter, milk, salt and pepper. Add only enough of the milk to keep potatoes stiff. Boil eggs and let cool. I boil mine while the potatoes are also boiling. When eggs are cool dice all but one of the eggs, cut the remaining one in half longways. I chop the pickles and onion while potatoes and eggs are cooking, I chop mine pretty fine. Add chopped onion and pickle to hot potato mixture. Add mustard, miracle whip,vinegar and just enough pickle juice to desired texture. Stir until well mixed.
- After potato salad is finished, put in a pretty bowl, place 1/2 of the yolk in the center of dish on top of the salad. Cut long narrow strips out of the white, place the strips next to the yolk so it looks like a sunburst. Sprinkle the paprika on top and serve hot,warm, or cold.