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 a lot 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.
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Watch the short video below to see how easy this recipe is to make.
Southern Mustard Potato Salad
Ingredients
- 3 pounds russet potatoes, peeled and cubed
- 1 tablespoon salt
- 2 celery ribs, finely diced
- ½ medium sweet onion, diced
- 4 large hard-boiled eggs, peeled and chopped
- ½ cup pickle relish plus 2 tablespoons juice, dill or sweet
- 3 tablespoons yellow mustard
- ¾ cup mayonnaise
- ¼ teaspoon salt
- ¼ to ½ teaspoon black pepper
- ¼ 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post contains affiliate links.
Used sweet pickle relish and home made olive oil mayo and it was great and it way down on calories!
Just the right sweet and spice! Directions were complete and easy to follow! Thank you, my grandma made this and I havent been able to get it just right until now.
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.
No such thing as to much dill in my home! I added more fresh chopped dill, and used both sweet and dill pickles. I also substituted fat free plain Greek yogurt for the mayo to cut down on calories&fat.
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!