Nan's Classic Mustard Potato Salad

Bring a taste of nostalgia to your table with Nan's Classic Mustard Potato Salad, a timeless crowd-pleaser that perfectly balances creamy, tangy, and savory flavors. Made with tender Russet potatoes, a zesty dressing of mayonnaise, yellow mustard, and vinegar, and loaded with crunchy celery, tangy dill pickles, and hearty chopped eggs, this dish offers classic comfort in every bite. A touch of paprika and black pepper adds subtle spice, while a sprinkle of fresh parsley completes the look. Perfect for summer barbecues, potlucks, or family gatherings, this easy-to-make potato salad not only delivers vibrant flavor but also benefits from an hour of chilling time to let the ingredients meld together beautifully. With just 20 minutes of prep, it’s the ultimate side dish for any occasion!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 pounds Russet potatoes
• 1 teaspoon Salt
• 1 cup Mayonnaise
• 3 tablespoons Yellow mustard
• 1 tablespoon Distilled white vinegar
• 1 teaspoon Granulated sugar
• 2 pieces Celery stalks (chopped)
• 0.5 cup Red onion (finely diced)
• 4 eggs Hard-boiled eggs (chopped)
• 0.25 cup Dill pickles (finely chopped)
• 0.5 teaspoon Paprika
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Peel and cube the Russet potatoes into 1-inch pieces.

Step 2

Place the potatoes in a large pot, cover with water, and add 1 teaspoon of salt. Bring to a boil over medium heat, then reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender but not falling apart.

Step 3

Drain the potatoes and let them cool for about 10 minutes.

Step 4

In a large mixing bowl, combine mayonnaise, yellow mustard, white vinegar, and sugar. Whisk together until smooth.

Step 5

Add the cooled potatoes to the bowl and gently toss them in the dressing to coat evenly.

Step 6

Fold in chopped celery, red onion, hard-boiled eggs, and dill pickles until well combined.

Step 7

Season with paprika and black pepper, adjusting to taste.

Step 8

Cover the bowl and refrigerate the potato salad for at least 1 hour to chill and allow the flavors to meld.

Step 9

Before serving, garnish with fresh parsley if desired.

Nutrition Facts

Serving size	(1660.9g)

Amount per serving	% Daily Value*
Calories	3031.3

Total Fat 196.0g	0%
Saturated Fat 22.3g	0%
Polyunsaturated Fat g
Cholesterol 979.3mg	0%
Sodium 4413.8mg	0%
Total Carbohydrate 272.2g	0%
Dietary Fiber 20.9g	0%
Total Sugars 24.6g
Protein 55.6g	0%

Vitamin D 176IU	0%
Calcium 339.3mg	0%
Iron 15.0mg	0%
Potassium 5883.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.4%

Protein: 7.2%

Carbs: 35.4%