For an extra creamy texture, use an immersion blender directly in the pot. If you prefer a chunkier salad, reserve about a pound of the cooked potatoes and mash them roughly before incorporating them into the blended mixture. Experiment with different types of pickles, such as dill or bread and butter, to customize the flavor. A pinch of cayenne pepper can add a subtle kick. Garnish with fresh chives or parsley for added freshness and visual appeal.
Mustard Potato Salad
-
PREP TIME20 mins
-
COOK TIME25 mins
-
TOTAL TIME45 mins
-
SERVING10 People
-
VIEWS16
A luxuriously smooth and tangy potato salad, where sweet mayonnaise meets the sharp zest of mustard. This updated version of a treasured family recipe is blended to creamy perfection, offering a delightful twist on a classic comfort food. Perfect served warm, cold, or at room temperature.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate48 g
-
Cholesterol149 mg
-
Fiber6 g
-
Protein10 g
-
Saturated Fat7 g
-
Sodium684 mg
-
Sugar8 g
-
Fat34 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPlace the diced potatoes in a large pot and cover with cold, generously salted water. Bring to a boil over high heat, then reduce to a gentle simmer. Cook until the potatoes are easily pierced with a fork, about 15-20 minutes. Drain thoroughly.
02
StepReturn the drained potatoes to the pot. Using an electric mixer, blend the potatoes until smooth. Add the mayonnaise, sweet onion, Dijon mustard, milk, butter, pickle brine, salt, pepper, and 1/2 teaspoon of smoked paprika. Continue to blend until the mixture is completely smooth and creamy.
03
StepGently fold in the diced sweet pickles. Dice 5 of the hard-boiled eggs and fold them into the potato mixture. Taste and adjust seasonings as needed.
04
StepTransfer the potato salad to a serving bowl and smooth the top with a rubber spatula or the back of a spoon. Slice the remaining hard-boiled egg lengthwise and arrange on top of the potato salad. Garnish generously with smoked paprika.
05
StepChill for at least 30 minutes before serving, or serve warm. This potato salad can be made up to 2 days in advance.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Cecelia Nolan
Jun 24, 2025I made this for a potluck and everyone raved about it. Will definitely make again!
Dayne Leffler
Jun 23, 2025I followed the recipe exactly and it turned out perfect. Thank you!
Dee Flatley
Jun 3, 2025This is so much better than any potato salad I've ever had.
Esther Leannon
May 18, 2025The smoked paprika adds such a wonderful depth of flavor. Highly recommend!
Raphaelle Bailey
May 18, 2025Absolutely delicious! The smooth texture is a game changer.