Mustard Potato Salad

Potato Salad

Mustard Potato Salad

I never especially liked potato salad as a kid. Dominicks and Jewel in Chicago always seemed to have crunchy bits of green or red pepper which was not in line with my 10 year-old palate. This was until I tried the potato salad from a grocery store (mom if you are reading this…fill in the name in comments section. Was it Hy-Vee?) in Owatonna, MN.  My grandmother would make roast beef sandwiches on small rolls with the store bought potato salad and it was one of my favorite food memories. I would later sneak in her kitchen to chow on the potato salad in the middle of the night. I was addicted!!!  Although I could not find the exact formula, I guess this recipe is the methadone to the heroin potato salad of my childhood. 


8 cups russet potatoes, cooked, peeled, then diced (about 10 -12 medium potatoes)
6 eggs, hard boiled and finely crumbled
2 cups sweet onions, very finely diced
1 cup celery, peeled and very finely diced
3/4 cup dill pickles, very finely diced
1 1/2 cups mayonnaise (I prefer Miracle Whip, but mayo works well, too)
4 tablespoons mustard, the regular yellow type
1/4 cup pickle juice
1/4 cup cream (I use half and half)
1 1/2 teaspoons kosher salt
1/2 teaspoon white pepper
2 tablespoons sugar


Boil potatoes in the peel with the whole eggs.  Remove the eggs after 10 minutes of boiling, and remove and drain the potatoes when just fork tender.  Let eggs and potatoes cool to room temperature.  Peel all and refrigerate whole potatoes and eggs until cold.

The potatoes will dice and hold up better when cold.  Dice the potatoes into 1/4- 3/8″ dice.  Place into a very large container with a lid (I have a 4 1/2 qrt glass bowl-shaped casserole with lid that’s perfect.) Crumble the eggs (I do this by squishing them in my hand) and add to the container with the diced potatoes.

Very finely (like the size of dill relish pieces) chop the onion, celery and pickles.  Add to the potatoes and eggs. Gently stir to mix the ingredients evenly.

In a separate bowl, mix the mayonnaise, mustard, dill pickle juice, cream, salt, pepper and sugar.  Whisk until creamy.  Pour over potato mixture.  Gently stir until the dry particles are coated with the creamy mixture.

Cover and refrigerate at least 4 hours.

Sprinkle some sweet paprika over the top.

Inspired by:


Barbecued Pork Chops with Sauteed Turnip Greens and Baked Sweet Potatoes



Barbecued Pork Chops with Sauteed Turnip Greens and Baked Sweet Potatoes

Barbecued Pork Chops


2 pork chops

BBQ Sauce

Salt and Pepper


Season chops with salt and pepper. Marinate in BBQ sauce for an hour. Heat charcoal in BBQ grill. Grill chops approx. 5 minutes per side.

Sauteed Turnip Greens


4 cups turnip greens, stem removed and chopped

3 cloves garlic, minced

2 tbsp olive oil

salt and pepper to season


Heat oil in pan and cook garlic until light brown. Add greens and cook until wilted. Season with salt and pepper.

Grilled Pork Pad Thai


Grilled Pork Pad Thai


Box of A Taste of Thai Pad Thai
2 cups grilled pork
2 Limes
Handful of Thai basil
2 large diced scallions
1 cup of shitake mushrooms
4 small eggplants
1 egg
1 tablespoon of peanut butter
Handful of chopped cilantro

1. Pour noodles into a bowl. 2. cover with very hot tap water, Stir to separate. soak noodles for 25-30 minutes. Do not over soak. 3. Drain noodles. 4. Heat tbsp oil in a wok or large skillet over Medium-High heat. Add egg. Scramble lightly, about 20 seconds. Add remaining vegetable oil. Add drained rice noodles. Stir-fry 4-7 minutes until firm but tender. Add scallions, pork, mushrooms, eggplant, peanut butter and pad Thai sauce. Stir-fry for about 1 minute. Serve hot, garnished with lime wedges and cilantro.