Nan’s Classic Mustard Potato Salad

When it comes to potato salads, I never really was a big fan of them. They were either too mushy, undercooked or so flavorless, it was hard to like it when I never had a real good one to compare… until now. One thing I realized was that I love hard boiled eggs mixed into potato salad. It adds a little more substance, texture and a little protein never hurt anyone! This recipe for Nan’s Classic Mustard Potato Salad has changed my thoughts on potato salad and will be a staple at picnics going forward. It combines potatoes, hard boiled eggs, sweet onions, celery and dill pickle relish with a slightly sweet and creamy mustard dressing. As you wrap up summer picnics for the season, this is one potato salad to tote along…

If you have a busy household like mine, you can appreciate dishes that can be made in advance. This potato salad is actually better made in advance so it has time for flavors to meld.  It’s a recipe that is pretty much one where you combine, stir and chill – what’s not to love with that?! I’ve also found it’s very flexible too. Change out the russet potatoes for red bliss or even buttery yukon for a new twist. Add bacon or even diced up ham if you want. This is a great salad recipe to build upon if you wanted or it’s simply delicious as is.

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 relish
1/4 cup finely chopped fresh Italian parsley
1 1/2 cups mayonnaise or Miracle Whip if you prefer
2 tablespoons yellow mustard
1/4 cup cream  or half & half
1 1/2 teaspoons kosher salt
1/2 teaspoon white pepper
2 tablespoons sugar

Boil potatoes, remove and drain the potatoes when just fork tender; cool to room temperature. Dice the potatoes and place into a large bowl. Cover with plastic wrap and set aside.

Boil the eggs to a hard boil; cool and peel off shells. Dice up eggs and add to the potatoes.

Add the finely diced onion, celery, pickle relish and parsley to the potatoes and eggs. Gently stir to combine.

In a separate bowl, whisk together the mayonnaise, mustard, cream, salt, pepper and sugar until creamy. Transfer this mixture to the large bowl with the potatoes and fold in to coat the salad.

Cover with plastic wrap and refrigerate at least 6-8 hours or overnight to allow flavors to meld.