Wednesday, May 20, 2015

Family Secret Mustard Potato Salad

I have always thought that it is a little strange that a food that is so associated with Summer Time involves so much boiling and heating up your kitchen, but whether you want to boil gallons of water and cook eggs and potatoes - you can't argue with this being a must-have at every summer picnic and barbecue.

My mother-in-law makes the most fantastic potato salad in the whole wide world. You can just ask my husband. (or any of my kids - they devour it by the 25 pounds of potatoes full)

It has pretty much all the usual ingredients, but it is the way that you make it - she swears by cooking the potatoes with the peels on.

Here we go!!! - The Super Secret Potato Salad Recipe


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
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


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.

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.