Best Classic Mustard Potato Salad Recipes
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.
Provided by PanNan
Categories Potato
Time 1h
Yield 16-20 serving(s)
Number Of Ingredients 12
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.
CLASSIC MUSTARD POTATO SALAD
I grew up eating this potato salad. It was a go to for my mom and now my girls request it all the time!
Provided by Lacy S.
Categories Potato
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Place your peeled and diced potatoes in a large pot and cover with cold water. Bring to a boil and continue to cook until the potatoes are soft when poked with a fork or knife.
- Drain the water off the potatoes and place in a large bowl.
- Place the stick of butter into the potatoes and allow to melt.
- Once the butter has melted mix in eggs, onions, celery, and diced pickles.
- When adding in the pickle juice, mayonnaise, and mustard you can adjust amounts to your liking. The salad should be creamy and moist, not runny.
- Finish by mixing in the garlic salt and pepper.
- My family enjoys the potato salad when it is warm so we usually serve immediately. You can cover and chill before serving and it is also good.
Nutrition Facts : Calories 388.9, Fat 15.5, SaturatedFat 8.6, Cholesterol 170, Sodium 264.4, Carbohydrate 52.9, Fiber 7.1, Sugar 3.5, Protein 11.2
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