Southern Mustard Potato Salad

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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.

Mustard-Style Potato Salad in a white bowl.

 

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.

Large white bowl of Mustard Potato salad

 

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.

Close-up of Southern Mustard Potato Salad

More Wonderful Southern Sides for a Cookout:

Mustard-Style Potato Salad in a white bowl.

Southern Mustard Potato Salad

Course: Side Dish
Cuisine: Southern
Keyword: cookout, potato salad, summer
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 8
Calories: 377kcal
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.
Print Recipe

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

Close-Up of Mustard Potato salad

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