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Traditional Southern Mustard Potato Salad

A creamy, tangy, and classic Southern potato salad featuring tender Yukon gold potatoes, hard-boiled eggs, sweet pickle relish, and a bright yellow mustard dressing. Perfect for summer BBQs, potlucks, and make-ahead entertaining.

Prep 20 min Cook 15 min Total 2h 35m Level Easy

Serves 8

Ingredients

Base Ingredients

3 lbs Yukon gold potatoes — peeled and cut into 3/4-inch cubes
5 whole large eggs — hard-boiled; 4 chopped, 1 sliced into rounds for garnish
1 cup celery — finely diced
0.5 cup sweet onion — finely diced (Vidalia or red onion works well)

Mustard Dressing

0.75 cup mayonnaise — use a high-quality brand like Duke's or Hellmann's
0.25 cup yellow mustard — classic bright yellow mustard
0.33 cup sweet pickle relish — plus 1 tablespoon of the relish juice
1 tablespoon apple cider vinegar
1 teaspoon celery seed (optional)
1 teaspoon kosher salt — plus more for boiling the potatoes
0.5 teaspoon black pepper — freshly cracked

Garnish

0.5 teaspoon smoked paprika — for dusting

Instructions

Place the cubed potatoes in a large pot and cover them with at least 1 inch of cold water. Add a generous pinch of kosher salt. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 10-15 minutes.
~15 min
Starting the potatoes in cold water ensures they cook evenly. Check them frequently to avoid mushy potatoes.
Drain the potatoes well in a colander. Return them to the warm, empty pot for 1-2 minutes off the heat to let any excess moisture evaporate. Transfer the potatoes to a large mixing bowl and let them cool for at least 20 minutes.
~20 min
Drying the potatoes slightly helps the dressing adhere better instead of becoming watery.
While the potatoes cool, prepare the dressing. In a medium bowl, whisk together the mayonnaise, yellow mustard, sweet pickle relish, relish juice, apple cider vinegar, celery seed, kosher salt, and black pepper until smooth.
~5 min
Once the potatoes have cooled down (they can be slightly warm but not hot), gently fold in the dressing. Stir in the chopped celery, diced sweet onion, and 4 of the chopped hard-boiled eggs. Fold gently to avoid mashing the potatoes.
~5 min
Mixing while slightly warm allows the potatoes to absorb some of the dressing's flavor.
Smooth the top of the salad with a spatula. Decorate the top with the remaining sliced hard-boiled egg. Evenly sprinkle the smoked paprika over the top.
~2 min
Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours before serving to allow the flavors to meld together.
~2h
This potato salad is even better if made a day in advance!

Nutrition

285

Calories

Protein (g)

Carbs (g)

Fat (g)

2.5

Sat. Fat (g)

Fiber (g)

Sugar (g)

520

Sodium (mg)

125

Cholesterol (mg)

Equipment

Large pot
Colander
Large mixing bowl
Small mixing bowl
Whisk
Cutting board
Chef's knife

Tips & Storage

Yukon gold potatoes are the best choice as they hold their shape but still have a creamy texture.
If you prefer a sweeter salad, add a pinch of white sugar to the dressing.
Do not skip the chilling step; potato salad needs time for the starches to firm back up and the dressing flavors to develop.
To easily peel hard-boiled eggs, place them in an ice bath immediately after cooking.
Storage: Store in an airtight container in the refrigerator for up to 3-4 days. Do not leave the potato salad at room temperature for more than 2 hours during a BBQ for food safety.