I am always requested to talk about this recipe, and individuals are frequently surprised to determine how similar the components are to their personal recipe. As the ingredients might be much like other published recipes, the process is paramount for this outstanding potato salad. The particular ingredients are essential, too. Russets absorb the tastes best, try not to hold their shape well. Dicing them once they are cold, and folding another ingredients in lightly, takes proper care of this problem. Don't skimp around the mayo along with other dressing ingredients. The taters will absorb lots of moisture, and you'll need a creamy salad. Another answer to flavor and texture may be the very fine chopping from the onion, celery and pickle. You would like the tastes to disperse through the whole dish, however when you have a bite, you need to grip potato, no onion chunk. For smaller sized apetites and crowds, you are able to halve the amount easily. In Louisiana along with other states where they serve Cajun food, potato salad is frequently offered with gumbo.
Ingredients Diet
- 8 cups russet taters. cooked, peeled, then diced (about 10 -12 medium taters)
- 6 eggs. hard steamed and finely crumbled
- 2 cups sweet onions. very finely diced
- 1 cup celery. peeled and incredibly finely diced
- 3 ⁄4 cup dill pickle. very finely diced
- 1 1 ⁄2 cups mayonnaise (I favor Miracle Whip, but mayo is effective, too)
- two tablespoons mustard. the standard yellow type
- 1 ⁄4 cup pickle juice
- 1 ⁄4 cup cream (I personally use half and half)
- 1 1 ⁄2 teaspoons kosher salt
- 1 ⁄2 teaspoon white-colored pepper
- two tablespoons sugar
Amazing. This is actually the BEST mustard potato salad I've ever made. I managed to get for any family reunion. You ought to have heard all of the comments and everybody desired to know who made the potato salad. I made use of Hellman's mayo and French's mustard within the dressing. It had been very creamy and tangy. Used to do sprinkle paprika outrageous also it looked super using the added color. Thank-you PanNan to have an awesome salad as well as for making me look great.
I finally have discovered the right potato salad! This really is wonderful, the taste just ideal for us. I adopted your instructions aside from the pepper, I only had pepper and used that, it had been all right and can use white-colored the next time. The cream is a fairly touch and that i love your approach to squishing the eggs! Great recipe Nan, this really is already a household favorite, Thank you for discussing it!
PanNan this really is certainly a vintage!!I made half a recipe to defend myself against an open-air picnic today and left half home for supper tomorrow. Only made 2 changes, from necessity, left the eggs out making stuffed eggs individually 'cus it had been this type of hot day. Used DeJong mustard 'and pepper 'cus which was things i had around. It had been an excellent taste treat with a few crunch. Used an enormous sweet Spanish Onion and cold celery, the kosher salt would be a nice change, had not attempted before inside a potato salad, overall it had been an excellent salad and am searching toward finishing it for supper tomorrow. Thank you for discussing.
