Mustard Potato Salad

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8-9 medium potatoes peeled and sliced
1 large onion chopped
3 large pickles quartered and chopped
6 eggs boiled peeled and chopped
miracle whip salad dressing mayo
salt and papper to taste

The Cook

Michelle Crawford Recipe
Well Seasoned
Crosby, TX (pop. 84,723)
Member Since Aug 2010
Michelle's notes for this recipe:
My Mom's again I love her tart salad! Due to the pickle brand she uses. Del-Dixi is the best, but when I moved and couldn't find del-dixi, I found Best Maid and it has the same face with the tongue on it, all made in same place!
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In a dutch oven boil potatoes till they are almost falling apart. drain water off. toss in onions and stir. mash potatoes as well or use an electric hand mixer to get a creamy potato. toss in chopped pickles.
here's where it gets tricky, i usually don't measure this out i just squeeze it in till it looks right. it's maybe 1/2 a cup mustard maybe more maybe less. then once blended in, i use 3-4 TBS miracle whip ok so 1/4 cup lol dont want it too dry but not too runny from mayo. Toss in eggs then salt and pepper to taste. let sit for flavors to mingle i like mine room temp. or hot, but in the gumbo, it has to be cold to cut the heat on gumbo!

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user Karla Everett Karla59 - Mar 20, 2011
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