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.
What Kind Of Mustard For Potato Salad?
A Southern Potato Salad with mustard is most typically made with regular yellow mustard. If you want a little more zip, use a creole mustard.
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.
How To Store Mustard Potato Salad
Potato salad should not be unrefrigerated for longer than 2 hours. Less than that if it is really warm out. Can be stored in an airtight container in the refrigerator for 4 to 5 days. Potato Salad, especially a mayonnaise-based potato salad, does not freeze well.
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
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
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Easy to follow and tastes great!
I didnt have russets but otherwise stayed true to the recipe. It came out great. I plan to use this recipe again.
There was too much dill in this recipe for me. Next time i’ll cut the dill relish in half and substitute mayo for miracle whip.
easy directions. Very good & easy to follow !!
Easy to make and tasty great.
I make mine nearly identical except I use largely chopped dills pickle instead of relish and I use celery seed instead of chopped celery. Since the price of eggs have skyrocketed, I sometimes make mine without! But it’s just as good and still our favorite!
This is a down-home southern recipe it is amazing follow the ingredients and you’ll enjoy your mustard potato salad
Mmmm. Just like Mom used to make.
All our married life my wife made wonderful German potato salad. It was great and I went along with it ‘cuz she was a fantastic cook. But deep down I missed Mom’s potato salad.
My dear wife has passed. I cook all my meals from scratch. So, Dear One, I will love you forever, but WADR, I’m back to mustard potato salad.
Made it today, but unfortunately, by the time ppl stopped by and “spooned in” for an ample sample, there was barely enough for supper!
PS…I increase the mayo, mustard and pickle relish.
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.
Love this recipe but wish I could have printed it. I was not given that option.
There is a PRINT button just above the recipe. Not that hard.
Can never find decent potato salad in England…. now I can make it!
Almost exactly like my grandmother’s !
I used Yukon peeled