POTATO SALAD WITH MAYO AND MUSTARD RECIPES

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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

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

EASY POTATO SALAD WITH EGGS – BEST POTATO SALAD RECIPE ...



Easy Potato Salad With Eggs – Best Potato Salad Recipe ... image

This easy potato salad is truly the best potato salad recipe ever! Once you try this amazing potato salad recipe, you'll never make potato salad any other way! Secret ingredient makes it perfect!

Provided by MelanieCooks.com

Categories     Salad

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 12

Number Of Ingredients 10

8 medium potatoes (peeled and quartered)
2 tbsp white vinegar
5 hard-boiled eggs (peeled)
2 celery stalks (diced)
4 green onion stalks (diced)
1 1/2 cup mayo
1 tbsp mustard
2 tbsp sweet pickle relish
1 tsp sweet paprika (optional)
Salt and pepper to taste

Steps:

  • Bring a pot of salted water to a boil. Add potatoes and cook for 25 minutes. Drain and cool for 15 minutes.
  • Cut the potatoes into 1/2 inch pieces.
  • Put potatoes in a large bowl, drizzle with white vinegar and stir.
  • Chop the eggs and add to the potatoes.
  • In another bowl, mix mayo, mustard and sweet pickle relish.
  • Add the mayo mixture to the potato salad and stir to combine.
  • Add salt and pepper to taste.
  • Put the potato salad in a serving bowl and sprinkle with paprika.

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