Classic Southern Mustard Potato Salad
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Classic Southern Mustard Potato Salad is one of those side dishes that belongs at every family get-together. It’s creamy, tangy, a little sweet from the relish, and packed with hard-boiled eggs and tender Yukon gold potatoes. This old-fashioned Southern potato salad tastes even better after it chills, which makes it perfect for making ahead before Easter, Fourth of July, BBQs, cookouts, and summer potlucks.
Why You’ll Love This Recipe
- This potato salad has that classic Southern flavor from yellow mustard, mayonnaise, hard-boiled eggs, and relish.
- It’s easy to make ahead, which makes it great for BBQs, potlucks, summer holidays, and family dinners.
- Yukon gold potatoes give it a creamy texture without falling apart too much.
- The warm potatoes soak up the dressing, so every bite has flavor.
- You only need simple ingredients, but it still tastes like the potato salad everyone goes back for.
Ingredients
Get that pot of water boiling and peel your potatoes. With just a few simple ingredients this Classic Southern Mustard Potato Salad comes together in no time.
- Yukon gold potatoes: These have a naturally buttery texture and hold up well in potato salad.
- Mayonnaise: Makes the dressing creamy.
- Hard-boiled eggs: The yolks help thicken the dressing, and the chopped whites add texture.
- Yellow mustard: Gives this Southern potato salad its classic tangy flavor.
- Kosher salt: Seasons the potatoes and dressing.
- Black pepper: Adds a little bite.
- Onion powder: Adds flavor without needing raw onion.
- Smoked paprika: Adds color and a little smoky depth.
- Vinegar: Brightens the dressing and balances the mayo.
- Relish: Adds sweetness, tang, and crunch. Wickles is great if you like a little extra kick.
How to Make Classic Southern Mustard Potato Salad
- Add the peeled and diced potatoes to a large pot. Cover them with water and season the water with salt.
- Bring the potatoes to a boil and cook until they are fork-tender. You want them soft enough to break cleanly, but not so soft that they turn mushy.
- Drain the potatoes well and let them sit for a few minutes so extra steam can escape.
- Separate the egg yolks from the egg whites. Add the yolks to a large mixing bowl and chop the whites.
- Add the mayonnaise, yellow mustard, vinegar, relish, kosher salt, pepper, onion powder, and smoked paprika to the bowl with the yolks.
- Mash and stir the yolks into the dressing until mostly smooth. This gives the potato salad a creamy, rich texture.
- Add the warm potatoes and chopped egg whites to the bowl.
- Gently fold everything together until the potatoes are coated in the dressing.
- Cover and refrigerate for at least 1 hour before serving. For the best flavor, chill it longer if you have time.
Easy Ways to Change It Up
You can keep this recipe classic or add a few extras depending on how your family likes it.
- Chopped celery adds crunch.
- Diced sweet onion gives it a sharper bite.
- Dill relish can be used instead of sweet relish if you want less sweetness.
- A little pickle juice can be added for extra tang.
- Sliced hard-boiled eggs and paprika make a pretty garnish for serving.
Best Tips for Southern Mustard Potato Salad
- Do not overcook the potatoes. They should be tender, but still hold their shape.
- Drain the potatoes really well so the dressing does not get watery.
- Mix the dressing with the egg yolks first. This makes the potato salad extra creamy.
- Fold gently once the potatoes are added so they do not break down too much.
- Let it chill before serving. Potato salad tastes better once the flavors have time to settle.
Storage
- Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
- Do not leave potato salad sitting out for long periods, especially at outdoor cookouts. Keep it chilled until you are ready to serve, and return leftovers to the refrigerator as soon as possible.
Can You Make Potato Salad Ahead of Time?
Yes. This is a great make-ahead side dish. You can make it the night before and keep it covered in the refrigerator. The flavor gets better as it chills, so making it ahead actually works in your favor.
What to Serve With Mustard Potato Salad
This potato salad is perfect with grilled chicken, smashburgers, hot dogs, pulled pork, ribs, brisket, BBQ chicken, sandwiches, and summer cookout meals.
Classic Southern Mustard Potato Salad
Equipment
- sharp knife
- Rubber spatula or large spoon
Ingredients
- 3 lbs Yukon gold potatoes (peeled and cut into 1/2-inch cubes)
- Water, enough to cover the potatoes
- 1 tsp kosher salt (for boiling the potatoes)
- 6 hard boiled eggs (peeled)
- 1 1/2 cups mayonnaise
- 1/3 cup yellow mustard
- 2 tbsp vinegar
- 3/4 cup relish
- 1 1/4 tsp kosher salt (for the dressing)
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika (plus more for serving if desired)
Instructions
- Add the peeled and diced potatoes to a large pot. Pour in enough water to cover the potatoes by about 1 inch. Add 1 teaspoon kosher salt to the water.
- Place the pot over medium-high heat and bring the water to a boil. Cook the potatoes for about 10–15 minutes, or until they are fork-tender. A fork should slide into the potatoes easily, but the potatoes should not be falling apart.
- Drain the potatoes in a colander. Let them sit for 5 minutes so extra steam and moisture can escape. This helps keep the potato salad from getting watery.
- While the potatoes cool slightly, separate the hard-boiled egg yolks from the egg whites. Place the yolks in a large mixing bowl. Chop the egg whites and set them aside.
- Add the mayonnaise, yellow mustard, vinegar, relish, 1 1/4 teaspoons kosher salt, black pepper, onion powder, and smoked paprika to the bowl with the egg yolks.
- Use a spoon or spatula to mash the egg yolks into the dressing until mostly smooth and creamy.
- Add the warm potatoes and chopped egg whites to the bowl.
- Gently fold everything together until the potatoes are coated in the dressing. Try not to overmix, or the potatoes may break apart too much.
- Cover the bowl and refrigerate the potato salad for at least 1 hour before serving. For the best flavor, chill it longer or overnight.
- Before serving, stir gently and sprinkle with a little extra smoked paprika if desired.
Notes
- For the creamiest texture, mix the dressing with the egg yolks before adding the potatoes.
- If the potato salad thickens too much after chilling, stir in a spoonful of mayo before serving.
- For more tang, add a small splash of pickle juice or vinegar.
- For a little crunch, add chopped celery or diced sweet onion.
- Chill for at least 1 hour, but overnight is even better.
Nutrition
Frequently Asked Questions
Yes. Mustard potato salad is a great make-ahead side dish. Make it the day before, cover it tightly, and refrigerate until ready to serve.
Yukon gold potatoes work really well because they are creamy, tender, and hold their shape better than softer potatoes.
Potato salad can turn watery if the potatoes are overcooked or not drained well. Let the potatoes drain and steam off for a few minutes before mixing them with the dressing.
Yes. Dill relish gives the potato salad a tangier flavor, while sweet relish adds a little sweetness. Use whichever one you prefer.
Potato salad will keep in an airtight container in the refrigerator for up to 3 days. Keep it chilled until serving.
