How to Make Mustard Potato Salad - A Step-by-Step Guide

If you're looking for a delicious and easy-to-make side dish for your next barbecue or picnic, then look no further than this Mustard Potato Salad recipe. This classic dish is always a crowd-pleaser, and it's a great way to enjoy the flavors of summer. With its creamy and tangy dressing, this potato salad is the perfect complement to any grilled meat or seafood.

The key to making a great potato salad is using the right ingredients and getting the balance of flavors just right. In this...

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Ingredients

  • 5 pounds potatoes, peeled and diced
  • 1 ½ cups mayonnaise
  • 1 medium onion, finely diced
  • ¼ cup yellow mustard
  • ¼ cup milk
  • 3 tablespoons butter, cut into pieces
  • 2 tablespoons sweet pickle juice
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground paprika, or more to taste
  • 10 medium sweet pickles, diced
  • 6 large hard-cooked eggs, divided

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Servings: 10
  • Yield: 10 servings

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain.
  • Transfer potatoes to a bowl and blend with an electric mixer. Add mayonnaise, onion, mustard, milk, butter, pickle juice, salt, pepper, and 1/2 teaspoon paprika; blend until smooth. Blend in pickles. Dice 5 eggs and blend into the mixture. Taste and adjust seasonings as needed.
  • Transfer to a serving bowl and smooth the top with a rubber spatula. Slice the remaining egg in half lengthwise and press on top. Garnish with paprika.
  • Nutrition

    524 cal.

    • Total Fat: 34g
    • Saturated Fat: 7g
    • Cholesterol: 149mg
    • Sodium: 684mg
    • Total Carbohydrate: 48g
    • Dietary Fiber: 6g
    • Total Sugars: 8g
    • Protein: 10g
    • Vitamin C: 46mg
    • Calcium: 75mg
    • Iron: 2mg
    • Potassium: 1061mg