Mom's Mustard Style Potato Salad Recipe - Allrecipes.com
Mom's Mustard Style Potato Salad Recipe
  • READY IN hrs

Mom's Mustard Style Potato Salad

Recipe by  

"This is a traditional potato salad that is made from scratch."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    1 hr 45 mins

Directions

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl and beat until smooth.
  2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  3. In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos.
  4. Blend together the mustard and salad dressing, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.
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Reviews More Reviews

Most Helpful Positive Review
Jul 03, 2003

My mom used to make a mashed potato salad very similar to this. I've never made potato salad and I wanted to give it a shot for our Memorial Day cook-out. I added a bit more sweet relish than the recipe stated, just because I like it. I also added just a touch more mustard (again, just a personal preference). It was fantastic! Everyone loved it and my husband said it's the best potato salad he's ever had. I agree! Thanks for a great recipe that I'm going to be using a LOT!

 
Most Helpful Critical Review
Jul 23, 2003

If you like smooth, creamy potato salad, this one could be for you. It seemed a bit dry, though and in need of more relish, eggs and some salt and pepper. I followed the recipe but rectified some of these problems with 1 1/2t salt, 1/2t pepper, 2T more of sweet pickle relish, 1t more of mustard, 3T more of miracle whip and 6 more eggs. We like our potato salad pretty eggy and mustardy. Thanks David.

 
Jul 03, 2003

This beats anything from the grocery store deli! I left out the pimentos and did not mash the potatoes, but left them in bite size pieces. I also substituted in dijon mustard. The result was a tasty salad that did not drown in dressing. Even my husband who hates mayo liked this.

 
Jul 15, 2003

I loved the end result, but I had to play with the ingredients a fair bit to get it to taste the way I wanted. I think my potatoes were monster vs large so the wet mixture didn't go very far. I used 5 eggs vs 3. I just kept adding more miracle whip and more mustard. Plus I had to add salt since all of my testers said it needed some. I chose to leave the potatoes cubed vs mashed, but I think I could have cooked my russets about 12 minutes vs the 15 minutes. After fiddling here and there, my final addition was some vigorous splashes of red wine vinegar to give it a little extra kick. The final product was just how I like it.

 
Jun 24, 2003

VERY good! Modified this recipe a little bit....used onion powder and celery salt since I really don't like the 'crunch' of them in my food (but love the taste!!). I also omited the pomintoes. Will make again!!~

 
Jun 24, 2003

I really wanted to find a very traditional mustard style potato salad. I tried this recipe a couple of weeks ago, the only problem I had is that my husband thought it was too dry, so I did add more mayonnaise and relish than what it called for. overall I thought it was an excellent recipe, exactly what I was looking for.

 
Jan 22, 2003

This was a very good basic potato salad recipe. I added a little more mustard, sweet relish and mayo and a little sugar. I had always tried to make a good potato salad and now I've found one with the right ingredients. I also used less onions and celery because of my own family taste. lil

 
Oct 14, 2003

This salad worked quite well, but I wanted a bit more taste. I added chopped olives and garlic powder. And I also added more mayo and HOT dijon mustard. It made it very tasty.

 

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Nutrition

  • Calories
  • 270 kcal
  • 14%
  • Carbohydrates
  • 52.5 g
  • 17%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 3.6 g
  • 6%
  • Fiber
  • 6.9 g
  • 28%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 117 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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