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    You are in: Home / Recipes / Nan's Classic Mustard Potato Salad Recipe
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    Nan's Classic Mustard Potato Salad

    Nan's Classic Mustard Potato Salad. Photo by PanNan

    1/4 Photos of Nan's Classic Mustard Potato Salad

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    PanNan's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Boil potatoes in the peel with the whole eggs.
    2. 2
      Remove the eggs after 10 minutes of boiling, and remove and drain the potatoes when just fork tender.
    3. 3
      Let eggs and potatoes cool to room temperature.
    4. 4
      Peel all and refrigerate whole potatoes and eggs until cold.
    5. 5
      The potatoes will dice and hold up better when cold.
    6. 6
      Dice the potatoes into 1/4- 3/8" dice.
    7. 7
      Place into a very large container with a lid.
    8. 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.
    9. 9
      Very finely (like the size of dill relish pieces) chop the onion, celery and pickles.
    10. 10
      Add to the potatoes and eggs.
    11. 11
      Gently stir to mix the ingredients evenly.
    12. 12
      In a separate bowl, mix the mayonnaise, mustard, dill pickle juice, cream, salt, pepper and sugar.
    13. 13
      Whisk until creamy.
    14. 14
      Pour over potato mixture.
    15. 15
      Gently stir until the dry particles are coated with the creamy mixture.
    16. 16
      Cover and refrigerate at least 4 hours.
    17. 17
      6- 8 hours is even better.
    18. 18
      If you like color you can sprinkle some sweet paprika over the top.

    Browse Our Top Potato Recipes

    Ratings & Reviews:

    • on June 15, 2003

      55

      I finally have found the perfect potato salad! This is wonderful, the flavor just perfect for us. I followed your instructions except for the pepper, I only had black pepper and used that, it was just fine but will use white next time. The cream is a nice touch and I love your method of squishing the eggs! Great recipe Nan, this is already a family favorite, Thanks for sharing it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 27, 2003

      55

      Amazing. This is the BEST mustard potato salad I have ever made. I made it for a family reunion. You should have heard all the comments and everyone wanted to know who made the potato salad. I used Hellman's mayo and French's mustard in the dressing. It was very creamy and tangy. I did sprinkle paprika over the top and it looked super with the added color. Thank-you PanNan for an awesome salad and for making me look good.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 10, 2003

      55

      PanNan this is definately a classic!!I made half a recipe to take on a picnic today and left half home for supper tomorrow. Only made 2 changes, out of necessity, left the eggs out and made stuffed eggs separately 'cus it was such a hot day. Used DeJong mustard 'and black pepper 'cus that was what I had around. It was a wonderful taste treat with some crunch. Used a huge sweet Spanish Onion and ice cold celery, the kosher salt was a nice change, hadn't tried before in a potato salad, all in all it was a great salad and am looking forward to finishing it for dinner tomorrow. Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (79)

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    Nutritional Facts for Nan's Classic Mustard Potato Salad

    Serving Size: 1 (125 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 198.7
     
    Calories from Fat 94
    47%
    Total Fat 10.4 g
    16%
    Saturated Fat 2.4 g
    12%
    Cholesterol 79.6 mg
    26%
    Sodium 438.3 mg
    18%
    Total Carbohydrate 22.5 g
    7%
    Dietary Fiber 2.2 g
    9%
    Sugars 4.7 g
    18%
    Protein 4.5 g
    9%

    The following items or measurements are not included:

    pickle juice

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