Southern Mustard Potato Salad is a classic southern side with hard-boiled eggs, celery, and pickle relish. Dressed in a delicious mayonnaise/mustard combination, this potato salad is wonderfully creamy with lots of mustard tang.

A great make-ahead recipe for summer cookouts. Sure to be a crowd favorite. This potato salad goes great with everything from burgers and hot dogs to BBQ pulled pork and fried chicken.

Best Type of Potatoes to Use?
I use russet potatoes for this recipe. They work well because they have a starchy, mealy texture and they break down well and get wonderfully coated. Yukon Gold potatoes would be my second choice.


Russet potatoes: 3 pounds (medium) 
Mayonnaise: 1 cup 
Yellow mustard: 1/4 cup 
Apple cider vinegar: 2 teaspoons 
Sugar: 2 teaspoons 
Onion powder: 1/2 teaspoon 
Sweet pickle relish: 1/4 cup 
Celery: 1 stalk, chopped
Sweet onion: 1/2, chopped
Hard boiled eggs: 4 (3 chopped and 1 sliced)


1. To start off the recipe, go ahead and cut each potato in half then place in a large pot and cover with 1 inch of water. 

2. You’ll want to add 2 teaspoons salt and bring to a simmer and simmer for 20 minutes, or until fork tender all the way through. And please drain well. 

3. Once drained, permit cooled and then peel and discard the skins.  

4. Then, you’re going to get a large bowl and place in potatoes. Using a knife, cut them into bite-sized pieces.

5. After that, mix together mayonnaise, mustard, vinegar, sugar, and onion powder in a small bowl. Make sure this mixture is poured over potatoes and mix in well.

6. Immediately add relish, celery, onion, and the chopped eggs and mix in well. You can then Add salt and pepper to taste.

7. Alright now, go ahead and top with sliced egg and sprinkle with paprika. And that’s it, cover with plastic wrap and refrigerate for no less than 4 hours.

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