Nan's Classic Mustard Potato Salad

By JAmero4702

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 pickles, very finely diced
• 1 1/2 cups mayonnaise
• 2 Tbs Mustard, regular yellow type
• 1/4 cup pickle juice
• 1/4 cup cream (or use Half and Half)
• 1 1/2 tsps Kosher Salt
• 1/2 tsp white pepper
• 2 Tbs Sugar

Details

Servings 16
Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

1. Boil Potatoes with the peel

2. Boil eggs

3. Remove and drain, let eggs and potatoes cool to room temperature.

4. Peel all and refrigerate whole potatoes and eggs until cold.

5. The potatoes will dice and hold up better when cold.

6. Dice the potatoes into 1/4 to 3/8 inch dice.

7. Place into a very large container with lid.

8. Crumble the eggs and add to container with potatoes.

9. Add the relish, onions and celery to potatoes.

10. Gently stir to mix.

11. In a separate bowl mix the Mayo, Mustard, Dill Pickle Juice, Cream, Salt, Pepper and sugar.

12. Whisk until Creamy.

13. Pour over potato mixture.

14. Gently stir until the dry particles are coated with the creamy mixture.

15. Cover and refrigerate at least 4 hours, 6-8 hour better.

16. If you like color you can sprinkle Paprika over the top.