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."
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
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photo by anniesnomsblog photo by anniesnomsblog
Ready In:




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

Questions & Replies

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  1. StephiMoran
    If you like potato salad but can't make it just right, this is the best recipe! Seriously, it's awesome! I skipped the celery because we aren't big fans and used regular salt because it's all I had. So yummy! And the white pepper really made a difference because it evenly dispersed it throughout the dish. I followed the instructions for cooking the potatoes, and it made the texture just right. 5 stars!
  2. chef janell
    One Tip: when your eggs are done in the pan, your potatoes are only about 3 minutes or less away from being al-dente. It is easy to let them go too far like you are making mashed potatoes! I cut my unpeeled potato the size of an egg aprox and take them out after the 10 minutes of boiling, we like the potato some what underdone, so it has a tooth feel in the salad. Everything else I do exactly as directed... It is a hit no matter where I serve it!
  3. FaithB25
    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.
  4. Hey Jude
    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!
  5. Derf2440
    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.


  1. Bturow
    This was great . I used sour cream instead of cream , miracle whip in place of mayo, 1/2 sweet pickles and 1/2 dill, 10 jumbo eggs not 6 and added 1 1/2 teaspoons of celery salt. Enjoy.
  2. Mrs.Stefi
    This is the perfect classic mustard potato salad recipe! The ingredients blend together to make a perfectly balanced, creamy, tangy potato salad. I successfully halved the recipe. The only thing I changed was using dill pickle relish in place of the chopped pickles called for and I omitted the pickle juice since I used the relish instead. This recipe is definitely a keeper! Thanks for sharing!
  3. MommaEllen
    WOW! This was the best potato salad I have ever made. PanNan is right, it's all in the making of the potatoes. I made homemade mayo for this and used sweet relish instead of the dill pickles. Thank you SOOOOO much for sharing this and helping me throw a great party this weekend!
  4. Ken Wood
    Excellent potato salad for summertime. I used mixture of yukon gold and red potatoes, because that's what I had in the pantry. Also substituted sour cream for the cream. The salad was just what I was looking for.
  5. Shuzbud
    Brilliant flavour in this potato salad! Egg mustard potato salad isn't available in England so this is my go-to recipe for it and it's reliably great every time! To make it healthier I use extra-light mayo and extra pickle juice instead of the cream. Thanks for a great recipe!



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