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
- 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
- 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.
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