Nan's Classic Mustard Potato Salad

Step 1

Boil potatoes in the peel with the whole eggs.

Step 2

Remove the eggs after 10 minutes of boiling, and remove and drain the potatoes when just fork tender.

Step 3

Let eggs and potatoes cool to room temperature.

Step 4

Peel all and refrigerate whole potatoes and eggs until cold.

Step 5

The potatoes will dice and hold up better when cold.

Step 6

Dice the potatoes into 1/4- 3/8" dice.

Step 7

Place into a very large container with a lid.

Step 8

(I have a 4 1/2 qrt glass bowl-shaped casserole with lid that's perfect.) Crumble the eggs (I do this by squishing them in my hand) and add to the container with the diced potatoes.

Step 9

Very finely (like the size of dill relish pieces) chop the onion, celery and pickles.

Step 10

Add to the potatoes and eggs.

Step 11

Gently stir to mix the ingredients evenly.

Step 12

In a separate bowl, mix the mayonnaise, mustard, dill pickle juice, cream, salt, pepper and sugar.

Step 13

Whisk until creamy.

Step 14

Pour over potato mixture.

Step 15

Gently stir until the dry particles are coated with the creamy mixture.

Step 16

Cover and refrigerate at least 4 hours.

Step 17

6- 8 hours is even better.

Step 18

If you like color you can sprinkle some sweet paprika over the top.