Mustard Potato Salad Southern Style
This recipe delivers a bold, tangy, and traditional Southern potato salad. The addition of yellow mustard gives this classic comfort side a sharp flavor that makes it stand out.
Equipment
- large pot
- small saucepan
- Large bowl
- Tray
Ingredients
- 2 1/2 lb Yukon Gold or russet potatoes, peeled and cut into 1-inch chunks plus more salt for potato water
- 3 large eggs
- 3/4 cup mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp dill pickle relish
- 1/4 cup finely diced celery
- 1/4 cup finely diced red onion or sweet onion
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp paprika plus more for garnish
- 1 tsp apple cider vinegar optional
Instructions
- Place potatoes in a large pot. Cover with cold salted water by 1 inch. Bring the water to a boil, then simmer for 10 to 12 minutes until the potatoes are fork tender but not falling apart.
- In a small saucepan, cover eggs with water. Boil for 10 minutes, then chill them in ice water and peel.
- Drain the potatoes and spread them on a tray for 5 minutes to steam off excess moisture.
- In a large bowl, whisk together the mayonnaise, mustard, relish, celery, onion, salt, pepper, paprika, and vinegar if you are using it.
- Fold the warm potatoes into the dressing so they absorb the flavor.
- Chop 2 eggs and fold them into the salad. Slice the remaining egg for topping.
- Chill the salad for at least 1 hour for the best flavor development.
- Spoon the salad into a shallow serving bowl. Dust lightly with paprika, top with the egg slices, and add a few celery leaves for a classic Southern potluck finish.
Notes
The mustard provides a sharp flavor that distinguishes this potato salad. This recipe was written by Grace Williams, contributor at Recipes by Betty.