“Classic Southern Mustard Potato Salad”

Notice I have been posting salads and vegetables this week. Everyone needs help with those side dishes, right? No cookout is complete without this Classic Southern Mustard Potato Salad. Yes, it’s a big batch recipe yet is easy to divide in half to feed less people. Several weeks ago I gave this recipe to our restaurant staff to make for the coworkers and was an instant hit. The one thing not everyone enjoys are the eggs. Leave them out if you like. The potato salad is still delicious. Not too sweet but savory, crunchy from the celery and sweet onions.

Classic Southern Mustard Potato Salad

As with many Southern salads, Miracle Whip is used instead of mayonnaise. Feel free to use mayonnaise if you must. Just know the taste will be different but delicious. Miracle Whip has a tang as if vinegar has been added. The salad will still be delicious. I don’t use Miracle Whip very often yet some salads just need the tanginess and slight sweetness to them. Pasta and tuna salads work well with this stand-by salad dressing.

Classic Southern Mustard Potato Salad

Russet potatoes are perfect in this potato salad as they are creamy when cooked and hold together well. Russets have the ability to also absorb any liquids used. However, the potatoes in this recipe are completely cooled before mixing all the ingredients together. A dressing is made and then poured over and mixed. The longer this potato salad is allowed to sit in the refrigerator the better. Please allow at least 4 hours but if you let it sit overnight for best flavor.

Classic Southern Mustard Potato Salad

I love potato salads of all kinds so give my other recipes a try. Fresh Dill Potato Salad or Wasabi Dill Potato Salad. I know you’ll love one as much as the other. I’m always looking foe new ways to create another fabulous Summer side. If you have a family favorite then by all means just add this recipe to your collection and rotate depending on what you’re cooking. Be back soon with another must try recipe soon.

Classic Southern Mustard Potato Salad

8 cups cubed Russet potatoes, peeled, cooked, and cooled (10-12 medium potatoes)

6 hard-boiled eggs, chopped

2 cups minced Vidalia sweet onions

1 cup finely diced celery

3/4 cup finely diced dill pickle

1 1/2 cups Miracle Whip salad dressing

2 T. yellow mustard

1/4 cup dill pickle juice

1/4 cup half and half

1 1/2 t. Kosher salt

1/2 t. ground white pepper

3 T. granulated sugar

In a large mixing bowl, combine onions, celery, and dill pickles. Add in cooled potatoes and eggs, stirring until mixed evenly.

Using a separate bowl, whisk together Miracle Whip, mustard, dill pickle juice, half and half, salt, pepper, and sugar until creamy.

Pour dressing over potato mixture, gently stirring until no dry ingredients remain.

Cover and refrigerate for at least 4 hours but 6 to 8 is better. Sprinkle to with sweet paprika before serving.

Makes 16 servings.