Southern Mustard Potato Salad is a classic southern side with hard-boiled eggs, celery, and pickle relish. Dressed in a delicious mayonnaise/mustard combination, this potato salad is wonderfully creamy with lots of mustard tang.
A great make-ahead recipe for summer cookouts. Sure to be a crowd favorite. This potato salad goes great with everything from burgers and hot dogs to BBQ pulled pork and fried chicken.
Best Type of Potatoes to Use?
I use russet potatoes for this recipe. They work well because they have a starchy, mealy texture and they break down well and get wonderfully coated. Yukon Gold potatoes would be my second choice.
Southern Mustard Potato Salad Recipe Tips:
- Be sure to salt the water well when you boil the potatoes. You don’t want bland potatoes as the base for your potato salad.
- You can use either dill pickle relish or sweet pickle relish, or a combination. I usually add a little dill relish and alot of sweet pickle relish, but that is just a matter of personal preference.
- This potato salad will keep tightly covered in the refrigerator for 3 to 4 days and is best made at least 2 hours before serving so the flavors have a chance to blend.
How to Make This Potato Salad Spicy:
My favorite way to make this potato salad spicy is to add 1/2 teaspoon of cayenne pepper.
More Wonderful Southern Sides for a Cookout:
- Buttermilk Coleslaw
- Sweet Vinegar Coleslaw
- Easy Macaroni Salad
- BLT Pasta Salad
- Spicy Bacon Baked Beans
- Best Way To Cook Corn on the Cob
Southern Mustard Potato Salad
Southern Mustard Potato Salad is a classic southern side with hard-boiled eggs, celery, and pickle relish. Dressed in a delicious mayonnaise/mustard combination, this potato salad is wonderfully creamy with lots of mustard tang.
SERVINGS: 8
Ingredients
- 3 pounds russet potatoes, peeled and cubed
- 1 tablespoon salt
- 2 celery ribs, finely diced
- 1/2 medium sweet onion, diced
- 4 large hard-boiled eggs, peeled and chopped
- 1/2 cup pickle relish plus 2 tablespoons juice, dill or sweet
- 3 tablespoons yellow mustard
- 3/4 cup mayonnaise
- 1/4 teaspoon salt
- 1/4 to 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Place potatoes in a medium pot and cover with water. Bring to a boil. Add salt and reduce heat to maintain a simmer. Simmer for 10 to 12 minutes or until soft when pierced with a fork.
- Drain potatoes well and return to the hot pot. This will evaporate excess water.
- Place the celery, onion, eggs, pickle relish and juice in a large bowl.
- Add potatoes, mustard, mayonnaise, salt and pepper.Stir well, chopping up the potatoes some as you stir.
- Refrigerate for at least 2 hours.
- Sprinkle with paprika just before serving.
Nutrition
Calories: 377kcal
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Everything was fine directions were great. I am hoping the potato salad thickens up a little as it cools in refrigerator.. The sauce as mixing was a little loose but the taste is great.
Loved your recipe on SOUTHERN POTATO SALAD WITH MUSTARD. We couldn’t wait to let it chill. We ate it quick, was so delicious.
My family loves this potato salad
Fixed it for Christmas mmmm
Good potato salad – better after it sits overnight.
Love this recipe! Reminds me of what my mom use to make.
Your page is so full of pop ups and ads that I can’t read the recipe.
Ratings are for the recipe, not the website. I’d rate YOUR ability to use a pop-up blocker as 1 star.
Love this recipe but wish I could have printed it. I was not given that option.
Can never find decent potato salad in England…. now I can make it!
Almost exactly like my grandmother’s !
I used Yukon peeled