Mustard Potato Salad

Sweet mayonnaise and mustard potato salad. The potatoes are fully blended, so no chunks of potato are left. It is delicious and a family traditional recipe I learned (without measurements) from my wife's grandmother. Serve hot, warm, or cold. Can be made ahead and refrigerated for one or two nights.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 524 Calories

Ingredients

• 1 teaspoon salt
• ¼ cup milk
• ½ teaspoon ground black pepper
• 1 ½ cups mayonnaise
• 1 medium onion, finely diced
• 2 tablespoons sweet pickle juice
• ¼ cup yellow mustard
• 5 pounds potatoes, peeled and diced
• 3 tablespoons butter, cut into pieces
• ½ teaspoon ground paprika, or more to taste
• 10 medium sweet pickles, diced
• 6 large hard-cooked eggs, divided

Recipe Instructions

Step 1

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain.

Step 2

Transfer potatoes to a bowl and blend with an electric mixer. Add mayonnaise, onion, mustard, milk, butter, pickle juice, salt, pepper, and 1/2 teaspoon paprika; blend until smooth. Blend in pickles. Dice 5 eggs and blend into the mixture. Taste and adjust seasonings as needed.

Step 3

Transfer to a serving bowl and smooth the top with a rubber spatula. Slice the remaining egg in half lengthwise and press on top. Garnish with paprika.