1/4 Photos of 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.
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Units: US | Metric
- 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 (I use half and half)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon white pepper
- 2 tablespoons sugar
- 1Boil potatoes in the peel with the whole eggs.
- 2Remove the eggs after 10 minutes of boiling, and remove and drain the potatoes when just fork tender.
- 3Let eggs and potatoes cool to room temperature.
- 4Peel all and refrigerate whole potatoes and eggs until cold.
- 5The potatoes will dice and hold up better when cold.
- 6Dice the potatoes into 1/4- 3/8" dice.
- 7Place into a very large container with a lid.
- 8(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.
- 9Very finely (like the size of dill relish pieces) chop the onion, celery and pickles.
- 10Add to the potatoes and eggs.
- 11Gently stir to mix the ingredients evenly.
- 12In a separate bowl, mix the mayonnaise, mustard, dill pickle juice, cream, salt, pepper and sugar.
- 13Whisk until creamy.
- 14Pour over potato mixture.
- 15Gently stir until the dry particles are coated with the creamy mixture.
- 16Cover and refrigerate at least 4 hours.
- 176- 8 hours is even better.
- 18If you like color you can sprinkle some sweet paprika over the top.
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Nutritional Facts for Nan's Classic Mustard Potato Salad
Serving Size: 1 (107 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 198.7
- Calories from Fat 94
- Total Fat 10.4 g
- Saturated Fat 2.4 g
- Cholesterol 79.6 mg
- Sodium 438.3 mg
- Total Carbohydrate 22.5 g
- Dietary Fiber 2.2 g
- Sugars 4.7 g
- Protein 4.5 g
The following items or measurements are not included: