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
- 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
My favorite way to make this potato salad spicy is to add 1/2 teaspoon of cayenne pepper.
Nutrition
Calories: 336kcal | Carbohydrates: 36g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 102mg | Sodium: 1347mg | Potassium: 780mg | Fiber: 3g | Sugar: 2g | Vitamin A: 211IU | Vitamin C: 10mg | Calcium: 44mg | Iron: 2mg