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"The belly rules the mind."--Spanish Proverb

Nanny's Mustard Potato Salad Recipe

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This recipe for Nanny's Mustard Potato Salad is from Dale's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6-10 Russet potatoes (Idaho potatoes work also)
4-5 hard-boiled eggs
1 cup chopped sweet pickles
1 sweet onion, chopped
1/4 cup pickle juice
1 tsp vinegar
2 tbsp mustard
1/4 cup mayo (optional)
3 tbsp milk
1 tbsp butter
1/8 teaspoon paprika (optional)
1/2 tsp sale (or to taste)
1/2 teaspoon pepper (or to taste)

Directions:
Directions:
Peel and dice potatoes and cook until tender. Drain. Mash potatoes with butter, milk, salt and pepper. Add only of the milk to keep the potatoes stiff. Boil eggs and let cool. When eggs cook, dice all but one. Chop pickles and onions while potatoes and eggs are cooking. Add chopped onion and pickle to hot potato mixture. Add mustard, mayo, vinegar and just enough pickle juice to desired texture. Stir until well mixed. Place potato salad in a bowl and garnish with remaining hard-boiled egg and sprinkle with paprika. Serve, not, warm or cold.

Personal Notes:
Personal Notes:
Shirley's notes: This is a close but not perfect match to Mother's potato salad. As with any recipe, I taste as I go to get the desired effect. I do not think Mother used any mayonnaise, but a little makes it creamier.

 

 

 

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