Nan’s Classic Mustard Potato Salad Recipe

If you’re craving a timeless potato salad that feels like a warm hug from home, you are going to love Nan’s Classic Mustard Potato Salad Recipe. This dish is simplicity at its finest, combining tender russet potatoes with a creamy, tangy mustard dressing that perfectly balances crunch and softness. Every bite bursts with familiar flavors—the hard-boiled eggs, crisp celery, and a hint of dill pickle bring a delightful freshness that turns this into more than just a side dish. Whether you’re prepping for a family gathering, potluck, or just want something comforting and crowd-pleasing, Nan’s recipe is a standout that’s easy to make and impossible to forget.

Ingredients You’ll Need

This recipe relies on a handful of simple, wholesome ingredients that come together to create a deliciously balanced potato salad. Each component is essential, offering texture, flavor, or richness that elevates the whole dish.

• 8 cups russet potatoes, cooked and diced: These provide the hearty, creamy base that absorbs the dressing beautifully.
• 6 hard-boiled eggs, finely crumbled: Adds a soft, protein-rich bite that blends seamlessly with the potatoes.
• 2 cups sweet onions, very finely diced: Introduces a subtle sweetness and crunch that cuts through the creaminess.
• 1 cup celery, peeled and finely diced: Offers fresh crispness with every mouthful.
• 3/4 cup dill pickle, finely diced: Brings a tangy zest that livens up the salad and complements the mustard.
• 1 1/2 cups mayonnaise (or Miracle Whip): Delivers the creamy, luscious texture the salad is known for.
• 2 tablespoons yellow mustard: Adds just the right tang and depth of flavor.
• 1/4 cup pickle juice: Infuses the salad with an extra layer of zesty acidity.
• 1/4 cup cream or half and half: Lightens the dressing for a perfect silky finish.
• 1 1/2 teaspoons kosher salt: Enhances all the savory notes.
• 1/2 teaspoon white pepper: Gives a gentle peppery warmth without overpowering.
• 2 tablespoons sugar: Balances the tartness with a hint of sweetness.

How to Make Nan’s Classic Mustard Potato Salad Recipe

Step 1: Boil Potatoes and Eggs

Begin by boiling the russet potatoes whole with their skins on alongside the eggs. This method helps keep the potatoes from becoming waterlogged while cooking, preserving their texture for dicing.

Step 2: Remove Eggs and Potatoes at the Right Time

Pull the eggs out after 10 minutes to ensure a perfect hard boil, then let the potatoes continue until they’re just fork tender to avoid mushy pieces in the final salad.

Step 3: Cool Them Down Completely

Place the eggs and potatoes on the counter until they reach room temperature, then peel and refrigerate both until they are cold. Cold potatoes dice more cleanly and hold their shape better.

Step 4: Dice Potatoes and Crumble Eggs

Cut the potatoes into small 1/4 to 3/8 inch cubes for an ideal bite size. Crumble the eggs by gently squeezing them in your hand for a rustic texture that spreads throughout the salad.

Step 5: Add the Finely Chopped Veggies

Finely dice the onions, celery, and dill pickles to create those fresh bursts of flavor and slight crunch in every spoonful. Add them directly to the container with the potatoes and eggs.

Step 6: Prepare the Creamy Dressing

In a separate bowl, whisk together the mayonnaise, yellow mustard, pickle juice, cream, salt, white pepper, and sugar until creamy and smooth. This dressing is the heart of Nan’s Classic Mustard Potato Salad Recipe, lending it that distinct tangy richness.

Step 7: Combine and Chill

Pour the dressing over the potato mixture and gently stir until every piece is lightly coated. Cover the container and refrigerate for at least 4 hours, though waiting 6 to 8 hours or overnight makes the flavors meld beautifully.

Step 8: Optional Finishing Touch

Before serving, sprinkle a pinch of sweet paprika over the top for an inviting pop of color and subtle smoky note that makes this salad even more irresistible.

How to Serve Nan’s Classic Mustard Potato Salad Recipe

Garnishes

A light dusting of paprika is a simple yet perfect garnish that adds vibrant color and a gentle smoky flavor, making your presentation as appetizing as the taste.

Side Dishes

This potato salad pairs wonderfully with grilled meats, barbecue ribs, or even as part of a picnic spread alongside sandwiches and fresh fruit. Its creamy tang helps cut through richer dishes while enhancing lighter fare.

Creative Ways to Present

Try serving Nan’s Classic Mustard Potato Salad Recipe in individual lettuce cups or small vintage bowls for a charming, personalized touch at parties and potlucks. You can also top each portion with a small sprig of fresh dill for extra flair.

Make Ahead and Storage

Storing Leftovers

Leftover potato salad can be kept in an airtight container in the refrigerator for up to 3 days. Keep it chilled and covered to preserve freshness and flavor, giving it a quick stir before serving again.

Freezing

This potato salad is best enjoyed fresh or refrigerated; freezing is not recommended as the potatoes and creamy dressing can become watery and lose their texture once thawed.

Reheating

Nan’s Classic Mustard Potato Salad Recipe is meant to be served cold, so reheating isn’t necessary. Just bring it out of the fridge about 10 minutes before serving to take the chill off for a softer texture.

FAQs

Can I use a different type of potato in this salad?

Russet potatoes are ideal because they hold their shape well when boiled, but Yukon Golds can also work if you prefer a creamier texture. Just be gentle when mixing to avoid mushiness.

Is Miracle Whip really better than mayonnaise?

Miracle Whip offers a slightly sweeter and tangier flavor compared to traditional mayonnaise, which some folks, including Nan herself, prefer in this salad for its distinctive taste. However, either works well depending on your preference.

Can I make this salad vegan or dairy-free?

While this recipe relies heavily on eggs and dairy-based mayo, you could experiment with vegan mayonnaise and omit eggs, but the classic flavor and texture will change quite a bit.

Why is it important to refrigerate the potatoes before dicing?

Chilling the potatoes allows them to firm up, making it easier to dice neatly without breaking them apart. This step helps maintain the salad’s appealing texture.

How long can I prepare this salad ahead of time?

For best flavor, prepare it the day before and refrigerate for at least 6 hours. This rest time allows the ingredients to meld and the dressing to soak into every bite beautifully.

Final Thoughts

Nan’s Classic Mustard Potato Salad Recipe is truly a comforting, classic dish that brings people together with its familiar flavors and perfect balance of creamy, tangy, and crunchy elements. If you want a potato salad that feels homemade and full of heart, give this recipe a try—it might just become your new favorite to share at every gathering.

Nan’s Classic Mustard Potato Salad Recipe

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• Author: admin
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 6 hours 30 minutes (including chilling time)
• Yield: 16-20 servings
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Kosher

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Description

Nan’s Classic Mustard Potato Salad is a creamy, tangy, and satisfyingly chunky dish perfect for large gatherings. This traditional recipe combines tender russet potatoes, hard-boiled eggs, sweet onions, celery, and dill pickles, all coated in a rich mustard and mayonnaise dressing with a hint of sweetness from sugar. Letting the salad chill for several hours allows the flavors to meld beautifully, making it an ideal make-ahead side for picnics, barbecues, and potlucks.

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Ingredients

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Potatoes and Eggs

• 8 cups russet potatoes, cooked, peeled, then diced (about 10–12 medium potatoes)
• 6 eggs, hard boiled and finely crumbled

Vegetables and Pickles

• 2 cups sweet onions, very finely diced
• 1 cup celery, peeled and very finely diced
• 3/4 cup dill pickle, very finely diced

Dressing

• 1 1/2 cups mayonnaise (Miracle Whip or regular mayo)
• 2 tablespoons yellow mustard
• 1/4 cup pickle juice
• 1/4 cup cream (half and half preferred)
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon white pepper
• 2 tablespoons sugar

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Instructions

1. Boil potatoes and eggs: Place the potatoes with their peels and whole eggs in a pot of boiling water. Cook to ensure potatoes are fork tender and eggs are hard boiled.
2. Remove eggs and potatoes: After 10 minutes, carefully remove the eggs. Continue boiling the potatoes until just tender. Drain the potatoes thoroughly.
3. Cool completely: Let both the eggs and potatoes cool down to room temperature to make handling easier.
4. Refrigerate eggs and potatoes: Peel the eggs and potatoes, then refrigerate them whole until they are cold. This step helps the potatoes hold their shape when diced.
5. Dice potatoes: Cut the cold potatoes into uniform 1/4 to 3/8 inch cubes for the perfect texture.
6. Combine base ingredients: Place the diced potatoes into a large container with a lid. Crumble the hard-boiled eggs by hand and add them to the potatoes.
7. Finely chop vegetables and pickles: Dice the onions, celery, and dill pickles very finely, approximately the size of dill relish.
8. Add vegetables to potato mixture: Mix the finely diced onions, celery, and pickles with the potatoes and eggs. Stir gently to distribute evenly.
9. Prepare dressing: In a separate bowl, whisk together mayonnaise, yellow mustard, pickle juice, cream, kosher salt, white pepper, and sugar until smooth and creamy.
10. Combine all components: Pour the dressing over the potato mixture. Stir gently until all dry ingredients are coated in the creamy dressing.
11. Chill the salad: Cover and refrigerate the potato salad for at least 4 hours to let the flavors meld. For best results, chill for 6-8 hours.
12. Optional garnish: Before serving, sprinkle a little sweet paprika on top to add a pop of color and subtle flavor.

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Notes

• Boiling the potatoes with the skins on helps preserve their texture and prevents them from becoming mushy.
• Cooling and refrigerating the potatoes before dicing ensures clean cuts and prevents them from breaking apart.
• Using pickle juice in the dressing adds a tangy depth and enhances flavor complexity.
• Adjust the sugar amount if you prefer a less sweet or more balanced dressing.
• This salad benefits from sitting overnight, making it a great make-ahead dish.
• For a lighter version, you can substitute half of the mayonnaise with Greek yogurt.
• Sprinkling paprika is optional but adds nice visual appeal and slight smoky notes.