Nan'S Classic Mustard Potato Salad Recipe

Name: Nan'S Classic Mustard Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
["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."]

2451

kcal

Calories

223

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Nan'S Classic Mustard Potato Salad falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Nan'S Classic Mustard Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions