Southern Style Mustard Potato Salad

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.)

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