Grandma's Potato Salad With Mustard and Eggs

Grandma's Potato Salad With Mustard and Egg Ingredients

• Baby New Potatoes: Creamy, don't require peeling, and cook quickly. They can be substituted for Yukon Gold potatoes, red potatoes, or your waxy potatoes of choice. Russet potatoes tend to be better for roasting but will work too if that's what you have.
• Eggs: Hard-boiled to perfection. Chopped hard-boiled eggs are a must in an old-fashioned potato salad! Here you can find how long to boil eggs for the perfect result.
• Onion, Carrots, Celery: Colorful and crunchy, inexpensive, and easy to prepare. A balance of strong and sweeter flavors that turn simple dish, into the perfect summer salad.
• Mayonnaise, Extra Virgin Olive Oil, Mustard, Salt, and Black Pepper: Quite unusual to have olive oil in a potato salad dressing, but its lush notes mixed with creamy mayo, and strong mustard balance this take on the classic dressing very well. If you don't have mustard, here you can find some of the best substitutes for mustard.

How To Make Creamy Potato Salad?

1. Boil the eggs and the washed baby potatoes in separate pans; to the boiling potatoes add a teaspoon of salt, as this will allow the salt to be absorbed, making the potatoes more flavorful and requiring less salt to be added later.
2. Once the tender potatoes have cooled down, chop them in quarters (or halves if small), and set them aside. For the eggs, ensure you do not overboil them, as the egg yolks may become green where they meet the egg whites, looking quite unpleasant; as soon as your eggs are cooked, place them in a bowl of cool water and allow them to cool down, before peeling them and chopping them.
3. Wash and chop the other vegetables in dice of the same size, for ease of mixing.

TOP TIP: Always allow the cooked potatoes, eggs, and veggies to cool down before mixing them with the salad dressing!

4. To prepare the creamy dressing, mix the mayonnaise, oil, mustard, and black pepper, ensuring the oil is well incorporated into the other ingredients, as it will make it easier to coat the potato salad.
5. In a large bowl, add the cleaned and chopped red onion, celery, carrots, hard-boiled eggs, and potatoes, then add the dressing on top and mix well using two large spoons; to avoid breaking the pieces of vegetables, insert the spoons on the side of the bowls and move them to the center, then lifting.
6. Serve and enjoy!

How to store Grandma's potato salad with mustard and egg?

• In the fridge: This homemade potato salad will store well in the fridge in an airtight container for up to three days.
• In the freezer: This recipe is not suitable for freezing, as the vegetables will lose their consistency, and the mayo may split.

Substitutions and additions:

• Sour Cream: This is the number one substitute for mayo. Should you like and have it, mix half and half for the creamiest effect.
• Tanginess: should you like some tanginess in your salad cream, then feel free to add some thinly chopped dill pickles, sweet pickles, or a bit of dill pickle relish.
• Tanginess part two: Another great way of achieving this light acidity is by adding a little white vinegar or apple cider vinegar, however also lemon juice works well. Most times, when going for a more tangy option, it is best to exclude the mustard, so as not to have too many strong flavors in the same recipe.
• Red onions: should raw red onions be too strong for your liking, you can soak them once chopped in cold water for about ten minutes. You can substitute them for some green, spring, or scallions.
• Celery Seed Powder or Whole: These have a great earthy, savory, and bitter taste and can be added to the potato salad as an alternative to other flavorings. Many traditional recipes include it.

A few notes:

• Mixing the potato salad: As you wouldn't want to mash your cooked potatoes, mixing Grandma's potato salad in an extra-large bowl is best. Mix using large spoons, inserting them from the sides, and lifting from the bottom up towards the center.
• Miracle whip: if instead of using mayonnaise or sour cream you prefer miracle whip, go for it; however, you may need to balance the other ingredients, as this is pre-flavored with mustard flavors, dry garlic, and spices.
• Yellow mustard: To offer it a different color and taste, I like to prepare this salad using whole-grain mustard; however, American yellow mustard works perfectly too.
• Mayonnaise: Each country has its own brand of favorite mayo, with Dukes Mayonnaise in the United States, Hellmann's in the United Kingdom, and, for example, Calve' in Italy, so use whatever is your favorite in your potato salad recipe!