Best mustard potato salad recipe?

I love potato salad, but I've never known how to make it. Do you have a tried and true recipe for *mustard* potato salad that you'd be willing to share with me? Thanks.Best mustard potato salad recipe?
CREAMY MUSTARD POTATO SALAD





5 lb. potatoes, cooked, peel and dice fine


1 dozen boiled eggs, chopped fine


3 c. celery, chopped fine


1 lg. onion, chopped fine


3 tsp. celery seed





Mix above and add dressing.





DRESSING:





3/4 to 1 qt. salad dressing


1 c. sugar


1/2 c. mustard


1/3 to 1/2 c. white vinegar








(you could always add sugar for a change)Best mustard potato salad recipe?
By mustard I take it to mean a traditional creamy potato salad with mustard and mayo dressing.





Mine is an eye ball it recipe, but then I have also included another recipt that is soooo good.





Potato Salad:





I always eye ball mine so nothing exact here but this is what I put in it.





Potatoes- boiled until tender, then peeled and cut into about 1 in cubes (bite sized), then cooled.





Chopped red or white onion





Hard boiled eggs





Pickles cut up or relish of need be





Celery optional





Mayo





Mustard





Dill





And a splash of pickle juice.





Mix and chill a couple fo hours for the best taste.





Or this one is really good too:





Zesty Potato Salad:





1 1/2 pounds red potatoes 1/4erd


1/2 cup italian dressing


1/4 spicy brown mustard


1 cup sliced celery


1/4 minced parsley


2 tbsp chopped green onion





Boil the potatoes until they are fork tender, drian.





Meanwhile mix the dressing and mustard together with the parsley.





Pour over the potatoes, celery, and green onions. Toss to coat, cover and chill a couple of hours before serving.
Mom's Mustard Style Potato Salad -- This is a traditional potato salad that is made from scratch











INGREDIENTS


6 large potatoes - peeled and cubed


3 eggs


1 onion, finely chopped


3 stalks celery, diced


3 teaspoons sweet pickle relish


1 (4 ounce) jar pimentos (optional)


2 teaspoons prepared mustard


3 tablespoons creamy salad dressing


1 teaspoon paprika











DIRECTIONS


Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain.





Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.


In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos.





Blend together the mustard and salad dressing, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.
for the dressing for potato salad:





about measurements





1 cup mayonnaise


1/2 cup prepared mustard


1 teaspoon celery salt


1/4 to 1/2 cup lemon juice, pickle juice or vinegar





Shake the above well in a quart jar. Pour as much as is needed over the potatoes, diced eggs, pickles, onion, celery as is needed to coat the veggies. Toss and stir while pouring it over. Store whatever is left in the fridge and add to it as needed for more potato salad.
CREAMY MUSTARD POTATO SALAD





5 lb. potatoes, cooked, peel and dice fine


1 dozen boiled eggs, chopped fine


3 c. celery, chopped fine


1 lg. onion, chopped fine


3 tsp. celery seed





Mix above and add dressing.





DRESSING:





3/4 to 1 qt. salad dressing


1 c. sugar


1/2 c. mustard


1/3 to 1/2 c. white vinegar


///////


MUSTARD DRESSED POTATO SALAD





6 c. diced cooked potatoes


4 hard cooked eggs, chopped


1 1/2 tsp. salt


3/4 c. salad dressing


3/4 c. finely chopped onion


3/4 c. diced celery


3 tbsp. prepared mustard


1 c. sliced radishes





Chill potatoes. Combine all ingredients except radishes. Refrigerate until serving time. Garnish with sliced radishes. Serves 8.
here are a couple i have gotten off allrecipes.com %26amp; recipezaar.com; and have tried and love them.


A warm one...:


Southern Potato Salad


Ingredients:


4 potatoes


4 eggs


1/2 stalk celery, chopped


1/4 cup sweet relish 1 clove garlic, minced


2 tablespoons prepared mustard


1/2 cup mayonnaise


salt and pepper to taste





Directions:


1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.


2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.


3. In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.


================


A chilled one...:


Classic Mustard Potato Salad


Ingredients


8 cups russet potatoes, cooked, peeled, then diced (about 10 -12 medium potatoes)


6 eggs, hard boiled and finely crumbled


2 cups sweet onions, very finely diced


1 cup celery, peeled and very finely diced


3/4 cup dill pickles, very finely diced


1 1/2 cups mayonnaise (I prefer Miracle Whip, but mayo works well, too)


2 tablespoons mustard, the regular yellow type


1/4 cup pickle juice


1/4 cup cream (I use half and half)


1 1/2 teaspoons kosher salt


1/2 teaspoon white pepper


2 tablespoons sugar


Directions


1Boil potatoes in the peel with the whole eggs.


2Remove the eggs after 10 minutes of boiling, and remove and drain the potatoes when just fork tender.


3Let eggs and potatoes cool to room temperature.


4Peel all and refrigerate whole potatoes and eggs until cold.


5The potatoes will dice and hold up better when cold.


6Dice the potatoes into 1/4- 3/8'; dice.


7Place into a very large container with a lid.


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.


9Very finely (like the size of dill relish pieces) chop the onion, celery and pickles.


10Add to the potatoes and eggs.


11Gently stir to mix the ingredients evenly.


12In a separate bowl, mix the mayonnaise, mustard, dill pickle juice, cream, salt, pepper and sugar.


13Whisk until creamy.


14Pour over potato mixture.


15Gently stir until the dry particles are coated with the creamy mixture.


16Cover and refrigerate at least 4 hours.


176- 8 hours is even better.


18If you like color you can sprinkle some sweet paprika over the top.
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