I’m always asked to share my aunt Nan’s Classic Mustard Potato Salad, 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.
How To Make Classic Mustard 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.
This is my aunt Nan's Classic Mustard Potato Salad. It's here version of my Grandmothers recipe and it's absolutely delicious!
- 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
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 hanand add to the container with the diced potatoes.
Very finely (like the size of dill relish piecechop 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.
Enjoy my Aunt Nan’s Classic Mustard Potato Salad!
Recipe based on one by PanNan
Photo by anniesnomsblog