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1/3 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. This isn't low cal/low fat. I've tried to lighten it, but it just isn't the same. I save it for special occasions, and make a lot. It keeps for a few days, if your family doesn't sprout curly tails and snouts like mine does when I make it. For smaller apetites and crowds, you can halve the quantity easily. This recipe is perfect served with a Texas BBQ.
Units: US | Metric
Serving Size: 1 (125 g)
Servings Per Recipe: 16
The following items or measurements are not included: