Potato salad is one of those nostalgic dishes that takes me straight back to summer picnics with family, where the sun seemed to always shine a little too brightly, and the mustard potato salad my grandma made was the star of the show. This recipe—oh, it’s a keeper—captures that memory flawlessly, with its tangy, creamy dressing that clings to tender potatoes like a favorite sweater. And, you know, there’s something oddly comforting about how the mustard’s sharpness dances around like a tiny parade in your mouth.
Steps
- Begin by peeling and dicing 5 pounds of potatoes. Place them in a large pot, cover with salted water, and bring to a boil. Reduce the heat and let them simmer for about 20 minutes until they are tender when poked with a fork.
- Drain the cooked potatoes and transfer them to a bowl. Use an electric mixer to blend them until smooth. Add mayonnaise, finely diced onion, mustard, milk, butter, pickle juice, salt, pepper, and half a teaspoon of paprika, blending until everything is well combined.
- Mix in diced sweet pickles and dice 5 of the hard-cooked eggs to incorporate into the potato mixture. Adjust the seasoning to taste, if necessary.
- Spoon the potato salad into a serving bowl and smooth the surface using a rubber spatula. Slice the remaining hard-cooked egg and position it on top of the salad. Sprinkle with additional paprika for garnish before serving.
Ingredients
- 5 pounds of potatoes, peeled and diced
- 1 ½ cups of mayonnaise
- 1 medium onion, finely diced
- ¼ cup of yellow mustard
- ¼ cup of milk
- 3 tablespoons of butter, cut into pieces
- 2 tablespoons of sweet pickle juice
- 1 teaspoon of salt
- ½ teaspoon of ground black pepper
- ½ teaspoon of ground paprika, or more to taste
- 10 medium sweet pickles, diced
- 6 large hard-cooked eggs, divided
Nutritional Values
Calories: 5240 | Total Fat: 340g | Saturated Fat: 70g | Cholesterol: 1490mg | Sodium: 6840mg | Total Carbohydrate: 480g | Dietary Fiber: 60g | Total Sugars: 80g | Protein: 100g | Vitamin C: 460mg | Calcium: 750mg | Iron: 20mg | Potassium: 10610mg
FAQ
- Can I prepare the Mustard Potato Salad in advance?
- Yes, this potato salad can be made ahead and stored in the refrigerator for one or two nights before serving. It can be enjoyed hot, warm, or cold.
- How smooth should the potatoes be in this recipe?
- The potatoes should be fully blended with an electric mixer until smooth, leaving no chunks. This gives the salad a creamy texture.
- What is the serving size for this recipe?
- The original recipe yields 10 servings, making it ideal for family gatherings or parties.
- Can I modify the seasoning to my taste?
- Absolutely, after blending the salad, you can taste it and adjust the seasonings as desired to suit your personal preference.
- Is there any nutritional information available for this recipe?
- Yes, each serving of this potato salad contains approximately 524 calories, with detailed nutritional values provided for fats, carbohydrates, protein, and various vitamins and minerals.
Tips
- When boiling the potatoes, ensure they are fork-tender before draining to achieve a smoother blend without lumps.
- Consider preparing the salad a day or two in advance to allow flavors to meld together; store it in the refrigerator until needed.
- Taste and adjust the seasoning, such as salt, pepper, and paprika, after blending the mixture to suit your personal preference.
- For a decorative touch, garnish the top with sliced hard-cooked egg and a sprinkle of paprika before serving.
Equipment
- Electric Mixer – For blending the potatoes and other ingredients until smooth.
- Large Pot – To boil the potatoes.
- Rubber Spatula – For smoothing the top of the potato salad in the serving bowl.
