Southern Mustard Potato Salad
Creamy potato salad with yellow mustard, sweet pickle relish, celery, onion, and optional boiled eggs.
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.
Notes
Serve chilled. Keep refrigerated and eat within 3 to 4 days. Nutrition is an estimate and includes the optional eggs.