Mom’s Classic Mustard Potato Salad

Updated at: Thu, 17 Aug 2023 00:02:47 GMT

Step 1

Directions Boil diced potatoes with the whole eggs. Remove the eggs and drain the potatoes when just fork tender. Let eggs and potatoes cool to room temperature. Place into a very large container with a lid.

Step 2

Dice the eggs (reserving 2 for slicing to decorate top). Very finely chop pickles. (May add finely diced onion if desired.) Add diced eggs and chopped pickles to the potatoes. Gently stir to mix the ingredients evenly.

Step 3

In a separate bowl, mix the Miracle Whip, mustard, dill pickle juice, and salt. Whisk until creamy.

Step 4

Pour over potato mixture. Gently fold into the potato mixture until the dry particles are coated with the creamy mixture. Lay sliced eggs around the top, and dust top with paprika if desired.

Step 5

Cover and refrigerate four to eight hours to chill and for flavors to properly disperse. (This can be made in advance and stored in the refrigerator for 3 days.)

Step 6

*I ALWAYS dice before cooking to shorten cooking time & be able to use while warm. However, you may boil them in the peels – but let them cool before handling as they will dice and hold up better when cold.

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