Nan's Creamy Mustard Potato Salad Delight
This creamy mustard potato salad is a family favorite that captures the essence of gatherings and comfort food. Everyone asks for the recipe, and while the ingredients may look familiar, it’s the careful preparation that makes all the difference. Russet potatoes are essential for their ability to soak in the flavors while remaining tender, but proper cooling and cutting are key to maintaining their integrity. This salad is enhanced with finely chopped onions, celery, and pickles, ensuring the flavors meld perfectly without overwhelming bites of chunky vegetables. The rich dressing featuring just the right amount of mayonnaise, mustard, and cream creates a luscious texture that perfectly balances the zing of dill pickle juice and the subtle sweetness of sugar. Serve this alongside your favorite grilled meats, or enjoy it as a standalone dish that’s perfect for summer picnics, family reunions, or festive potlucks. Remember, its best flavor develops after a few hours in the fridge, making it an excellent make-ahead option.
N/A
Servings
215
Calories
12
Ingredients
Ingredients
russet potatoes
8 cups (cooked, peeled, then diced (about 10-12 medium potatoes))
eggs
6 (hard boiled and finely crumbled)
sweet onions
2 cups (very finely diced)
celery
1 cup (peeled and very finely diced)
dill pickle
3/4 cup (very finely diced)
mayonnaise
1 1/2 cups (preferably Miracle Whip, but regular mayo works too)
mustard
2 tablespoons (regular yellow type)
pickle juice
1/4 cup
cream
1/4 cup (half and half preferred)
kosher salt
1 1/2 teaspoons
white pepper
1/2 teaspoon
sugar
2 tablespoons
Instructions
1
Begin by boiling the russet potatoes in their skins along with the whole eggs for 10 minutes. This method helps the potatoes absorb moisture while ensuring cooked eggs for the salad.
2
After 10 minutes, carefully remove the eggs and allow them to cool aside. Continue boiling the potatoes until they are just fork-tender, then drain and let them cool to room temperature.
3
Once cooled, peel the potatoes and refrigerate them (whole) along with the eggs until they are thoroughly chilled. Chilling the potatoes makes dicing easier while helping them retain shape.
4
After chilling, dice the potatoes into 1/4-inch to 3/8-inch pieces and transfer them to a large mixing bowl. I recommend using a spacious bowl with a lid for easy mixing and storage.
5
Finely crumble the hard-boiled eggs by squeezing them gently in your hands over the bowl with diced potatoes.
6
Take the sweet onions, celery, and dill pickles, and dice them into very small pieces, similar in size to dill relish. This step is crucial as it allows their flavors to disperse evenly throughout the salad.
7
Add the chopped vegetables and crumbled eggs into the bowl with the potatoes, and gently fold the mixture to combine without mashing the potatoes.
8
In a separate bowl, whisk together the mayonnaise, mustard, dill pickle juice, cream, kosher salt, white pepper, and sugar until smooth and creamy.
9
Pour the creamy dressing over the potato mixture and gently stir until everything is thoroughly coated. Take care not to break the potato pieces.
10
Cover the bowl and refrigerate the salad for at least 4 hours, although 6-8 hours is preferable to develop maximum flavor.
11
Before serving, you can sprinkle sweet paprika over the top for added color and flavor.
Nutrition Information
12.5g
Fat
20.5g
Carbs
3.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Nan's Creamy Mustard Potato Salad Delight?
It is a family-favorite creamy potato salad that combines russet potatoes, a rich mustard-based dressing, and finely chopped vegetables for a perfect comfort food side dish.
What type of potatoes are best for this recipe?
Russet potatoes are essential because they soak in flavors effectively while remaining tender.
How many potatoes do I need?
The recipe calls for about 10 to 12 medium potatoes, which should yield 8 cups when cooked, peeled, and diced.
Should I peel the potatoes before boiling?
No, you should boil the russet potatoes in their skins to help them absorb the right amount of moisture.
How do I cook the eggs for the salad?
Boil the whole eggs in the same pot as the potatoes for 10 minutes, then remove them to cool.
How do I know when the potatoes are finished boiling?
Continue boiling the potatoes after removing the eggs until they are just fork-tender.
Why should I refrigerate the potatoes before dicing?
Refrigerating the whole potatoes after they have cooled makes dicing easier and helps the pieces retain their shape.
What is the recommended size for the diced potatoes?
Potatoes should be diced into 1/4-inch to 3/8-inch pieces.
How should I prepare the hard-boiled eggs for the mixture?
Finely crumble the hard-boiled eggs by squeezing them gently in your hands directly over the bowl of potatoes.
What vegetables are included in the salad?
The salad includes sweet onions, celery, and dill pickles.
How finely should the vegetables be chopped?
They should be diced into very small pieces, similar in size to dill relish, to allow flavors to disperse evenly.
What type of onion is used?
The recipe specifies 2 cups of very finely diced sweet onions.
What kind of mayonnaise is recommended?
Miracle Whip is preferred for the creamy dressing, although regular mayonnaise can also be used.
What kind of mustard is used in the dressing?
Two tablespoons of regular yellow mustard are used.
What is the secret to the tangy flavor in the dressing?
The secret is the addition of 1/4 cup of dill pickle juice.
What kind of cream should I use?
Half and half is the preferred cream for this recipe to achieve a luscious texture.
How much sugar is in the dressing?
The dressing contains 2 tablespoons of sugar for a subtle sweetness.
What seasonings are added to the dressing?
The dressing is seasoned with 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of white pepper.
How should I mix the dressing?
Whisk the mayonnaise, mustard, pickle juice, cream, salt, pepper, and sugar in a separate bowl until smooth before adding to the potatoes.
How do I combine the dressing and the potato mixture?
Gently stir the dressing into the potato mixture until everything is coated, being careful not to break the potato pieces.
How long does the salad need to chill?
Refrigerate the salad for at least 4 hours, though 6 to 8 hours is preferable for maximum flavor development.
Can I make this potato salad in advance?
Yes, it is an excellent make-ahead option as the flavors improve after several hours in the fridge.
How is the salad garnished before serving?
You can sprinkle sweet paprika over the top for added color and a hint of flavor.
What is the calorie count per serving?
Each serving contains approximately 215 calories.
What is the fat content of this salad?
The salad contains 12.5g of fat per serving.
How many carbohydrates are in a serving?
There are 20.5g of carbohydrates per serving.
Is this recipe suitable for large gatherings?
Yes, it is perfect for summer picnics, family reunions, and festive potlucks.
What cuisine style does this recipe fall under?
The recipe is tagged as Cajun cuisine, though it is a classic American comfort food.
What main dishes pair well with this salad?
It serves as a perfect side dish for grilled meats.
How many ingredients are in this recipe?
There are 12 main ingredients used to create this potato salad.