Editors' Pick
Nan's Classic Mustard Potato Salad

photo by anniesnomsblog




- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
16-20
ingredients
- 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
directions
- 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.
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Reviews
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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!
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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!
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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.
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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!
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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.
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Tweaks
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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!
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RECIPE SUBMITTED BY
PanNan
Needville, Texas