Southern style mustard potato salad is the perfect side dish! Boiled potatoes are mixed with crunchy celery, cooked eggs, and a creamy mustard dressing in this classic southern recipe.
- 2 pounds russet potatoes, peeled and cubed (4-5 potatoes)
- 1.5 teaspoons salt
- 5 large eggs, hard-boiled, peeled and smashed lightly with a fork
- 2 stalks celery, finely diced
- 1 small Vidalia onion, finely minced
- 1/2 cup dill pickle relish, plus 2 Tablespoons juice
- 2.5 Tablespoons yellow mustard, (or creole style for extra kick)
- 1/2 cup mayonnaise
- 1/4 teaspoon salt, (more or less to suit your taste)
- 1/4 teaspoon black pepper , (more or less to suit your taste)
- Hungarian paprika, for garnish
Add 4 quarts of water to a 6-quart pot and bring to a rolling boil over high heat. Add potatoes and salt and
cook until potatoes are just starting to fall apart, about 10 minutes..
Drain potatoes well in a colander and return them to hot pan for a minute to dry out excess water.
Place the potatoes, eggs, celery, onion, pickle relish and juice into a large mixing bowl.
Add half of the mustard and mayonnaise and stir well to combine.
Add enough of remaining mixture to give the potato salad a creamy consistency, but not too wet.
Add salt and pepper, adjusting to taste if needed.
Refrigerate until ready to serve. The longer it sits, the more the flavors will meld together.
Just before serving, sprinkle with paprika.
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If you like your potato salad to have more of a bite, reduce the cooking time of the potatoes, but for food safety purposes, be sure that they can be pierced easily with a fork before consuming them. (Raw potatoes contain anti-nutrients, and they can also contain a potentially lethal toxin, especially if they have a green color.)