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Southern-Style Mustard Potato Salad Recipe

American · Side dish · 35 min total

A classic Southern potato salad with a tangy mustard dressing, hard-boiled eggs, and crunchy celery and onion. Perfect for barbecues and picnics.

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 4 large eggs
• 1/2 cup mayonnaise
• 3 tablespoons yellow mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped yellow onion
• 2 tablespoons sweet pickle relish
• 1/4 teaspoon paprika (for garnish)

Instructions

1. Place potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil, then reduce heat to medium and simmer until fork-tender, about 15 minutes. Drain and let cool slightly.
2. While potatoes cook, place eggs in a small saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let stand 10 minutes. Transfer eggs to a bowl of ice water to cool. Peel and chop.
3. In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and pepper until smooth.
4. Add warm potatoes, chopped eggs, celery, onion, and relish to the dressing. Stir gently to combine.
5. Cover and refrigerate at least 2 hours or overnight. Before serving, sprinkle with paprika.

Tips

• For best flavor, let the salad chill overnight.
• Adjust mustard and relish to taste.
• Store leftovers in the refrigerator for up to 3 days.

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