This southern mustard potato salad is the classic Sunday dinner side: tender potatoes in a creamy dressing built on mayonnaise, yellow mustard, and sweet pickle relish, with crunchy celery and onion in every bite. A couple of chopped boiled eggs make it richer, though they are optional.
The recipe is short and forgiving. You boil the potatoes, stir a simple dressing, fold everything together, and let the bowl chill. The mustard gives the salad its signature tang and golden color, which is what sets it apart from a plain mayonnaise version.
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Why This Southern Mustard Potato Salad Recipe Works
Yellow mustard and sweet pickle relish are the heart of the flavor. The mustard cuts through the mayonnaise, and the relish adds a gentle sweetness and a little crunch. Together they make a dressing that tastes lively instead of flat.
Letting the potatoes cool before they meet the dressing is the other key step. Warm potatoes make the mayonnaise thin and oily, while cooled potatoes keep the dressing creamy and cling to every cube.
Ingredients for Southern Mustard Potato Salad
- 2 pounds potatoes, Yukon Gold or red potatoes recommended
- 1 cup mayonnaise
- 2 tbsp yellow mustard
- 1/4 cup diced onion
- 1/4 cup diced celery
- 1/4 cup sweet pickle relish
- 2 large eggs, hard boiled and chopped (optional)
- Salt and pepper, to taste
How to Make Southern Mustard Potato Salad
1. Cut the potatoes.
Peel the potatoes and chop them into bite sized pieces so they cook at the same rate.
2. Boil until tender.
Boil the potatoes in salted water until fork tender, about 10 to 15 minutes. Drain and let them cool.
3. Mix the dressing.
In a large bowl, stir together the mayonnaise, yellow mustard, onion, celery, relish, salt, and pepper.
4. Combine.
Add the cooled potatoes and the chopped eggs, if using, and mix gently until the potatoes are evenly coated.
5. Taste.
Taste the salad and adjust the salt and pepper if needed.
6. Chill.
Refrigerate for at least 30 minutes before serving so the flavors can blend. The salad can also be made a day ahead.
How to Serve Southern Mustard Potato Salad
Serve it chilled next to extra crispy oven fried chicken thighs for a down home plate. A skillet of southern fried cornbread hoecakes and a dish of green bean casserole from scratch make it a full holiday style meal.
For a cookout, add root beer baked beans on the side and pile the salad next to grilled meats.
How to Store and Reheat Southern Mustard Potato Salad
Store the salad in a covered container in the refrigerator and plan to eat it within 3 to 4 days. It is meant to be served cold, so there is no reheating. Put leftovers away within two hours of serving, and within one hour if the day is hot.
Tips and Variations for Southern Mustard Potato Salad
Yukon Gold or red potatoes give a creamier texture and hold their shape. Serve the salad chilled for the best flavor, and stir in fresh dill or parsley for a fresher finish. Taste and season again after chilling, because cold food often needs a little more salt.
Cut the potatoes into pieces of the same size so they finish cooking together, and salt the cooking water well, since potatoes absorb seasoning as they boil. Stir the dressing gently once the potatoes go in. Rough mixing breaks the cubes down, and a few intact pieces give the bowl a better texture and a more homemade look on the table.
For storage guidance on cooked foods like this, the University of Wisconsin Extension has a printable guide to storing leftovers.
Frequently Asked Questions About Southern Mustard Potato Salad
Can I make southern mustard potato salad the day before?
Yes. Making it a day ahead lets the flavors blend, and it is easier on the day of the meal. Keep it chilled until serving.
Do I have to add eggs to southern mustard potato salad?
No. The eggs are optional. They add richness, but the salad is still creamy and tangy without them.
What potatoes work best in southern mustard potato salad?
Yukon Gold or red potatoes are recommended because they hold their shape and have a creamy texture after boiling.
Can I use dill relish instead of sweet relish?
Yes, although the salad will taste less sweet and a bit sharper. Sweet relish is the traditional choice for this style.
Why is my potato salad watery?
Drain the potatoes well and let them cool before mixing. Warm or wet potatoes thin the dressing.
Southern Mustard Potato Salad
Ingredients
Main Ingredients
- 2 lb potatoes Yukon Gold or red, peeled and chopped
- 1 cup mayonnaise
- 2 tbsp yellow mustard
- ¼ cup diced onion
- ¼ cup diced celery
- ¼ cup sweet pickle relish
- 2 large eggs hard boiled and chopped, optional
- salt and pepper to taste
Instructions
Cooking
- Peel the potatoes and chop them into bite sized pieces.
- Boil the potatoes in salted water until fork tender, about 10 to 15 minutes. Drain and cool.
- In a large bowl, mix the mayonnaise, mustard, onion, celery, relish, salt, and pepper.
- Add the cooled potatoes and the eggs, if using, and mix gently.
- Taste and adjust the seasoning.
- Refrigerate for at least 30 minutes before serving.
