CLASSIC MUSTARD POTATO SALAD RECIPE RECIPES

Name: Nan's Classic Mustard Potato Salad
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16-20 serving(s)
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

NAN'S CLASSIC MUSTARD POTATO SALAD RECIPE - FOOD.COM

Nan's Classic Mustard Potato Salad Recipe - Food.com image

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.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 16-20 serving(s)

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 112.8, FatContent 3.1, SaturatedFatContent 1.4, CholesterolContent 73.9, SodiumContent 336.2, CarbohydrateContent 17.3, FiberContent 2.2, SugarContent 3.3, ProteinContent 4.3

BEST CLASSIC POTATO SALAD RECIPE - HOW TO MAKE ... - DELISH

Best Classic Potato Salad Recipe - How to Make ... - Delish image

A classic potato salad is a must have at every barbecue and this is the best of the best. It's creamy, tangy, with a little bit of crunch, and the pickles make this potato salad stand out from all the rest. It's also our go-to year round.

Provided by Lauren Miyashiro

Categories gluten-free birthday Father's Day feed a crowd Fourth of July Summer lunch side dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 12

Ingredients

3 lb. yukon gold potatoes, chopped into 1” pieces
kosher salt
1 1/2 c. mayonnaise
1 small red onion, finely chopped
1 tbsp. Dijon mustard
1 tbsp. lemon juice
1/4 c. chopped pickles
1/2 tsp. paprika
4 hard boiled eggs, chopped
1/4 c. finely chopped chives
Freshly ground black pepper
Butterhead lettuce, for serving

Steps:

In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 12 to 15 minutes. Drain and let cool slightly. In a large bowl, combine mayonnaise, red onion, Dijon mustard, lemon juice, pickles and paprika. Stir until well combined. Fold in cooked potatoes, eggs, and chives, then season with salt and pepper. Refrigerate until ready to serve. Serve over butterhead lettuce.

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