I come from a very large family, so when we all get together we usually have foods that are easy to produce in mass quantities . Cold cut trays, sloppy joes, coleslaw, and potato salads were regulars at our parties. They might not be considered upscale, but they bring back loads of memories of fun times with my wild family. And I don’t know very many people that don’t enjoy an occasional creamy potato salad.
This recipe has a perfect balance of creaminess from the mayo (and Greek yogurt, I had to add) and tang from the mustard. It was great the day I made it and even better the next day after all of the flavors had time to work together. I was conservative with the chopped pickles because I didn’t want the pickle flavor to be too strong, but next time I’ll use the full amount and the recipe below reflects that.
Creamy Mustard Potato Salad
(Adapted from The Cooking Photographer)
6 medium-large potatoes, I used Yukon golds
2 hard boiled eggs, chopped
1/4 cup finely chopped onion
1 Kosher Deli-style dill pickle, chopped fine (about 1/4 cup)
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp dry dill leaf
1/4 tsp celery seed, rubbed between palms
1/4 tsp paprika
1/4 tsp dry mustard
Freshly cracked pepper, to taste
1/2 cup mayonnaise
1/4 cup Greek yogurt
2 Tbsp prepared yellow mustard
2 to 3 Tbsp dill pickle juice from the jar
Peel, dice, and boil potatoes in unsalted water until tender, but not so soft they fall apart. When done, place in a cold water bath, until cool, then strain well. Mix all dry spices and liquid ingredients together in a small bowl.
Add potatoes, onion, egg, and pickles to a large bowl, and gently stir in the seasoning mixture until well mixed. Chill at least an hour before serving.
For a nice presentation, sprinkle with paprika and garnish with fresh parsley before serving.