If you’re searching for a timeless, no-frills side dish that shows up at every good picnic or BBQ, you won’t want to miss out on this mustard potato salad. If you’re a lover of tangy foods with creamy potatoes, this mustard salad is definitely a hit. This classic old-fashioned potato salad recipe delivers that comforting, old-fashioned flavor that Southerners swear by. Hard-boiled eggs add richness and protein, while crisp celery and onion give each bite a subtle crunch that keeps the salad from feeling overly heavy.
With a touch of mustard, enjoy gentle sharpness alongside a sprinkle of paprika for smokiness and color. This is one of the best BBQ food options or picnic sides you can create without a hassle, right at home. It isn’t overworked or fancy. This potato salad is simple, dependable, and exactly as it should be when it comes to southern recipes. This is the kind of recipe that’s been passed down, tweaked ever so slightly, and trusted for generations.
If you’re looking for a recipe that’s perfect alongside burgers, pulled pork, or fried chicken, you’ve found a winner. This Southern potato salad is the best served chilled once the flavors have had time to mingle.
Why You’ll Love This Recipe
- Easy: Anyone can create this delicious potato salad, even with little to no experience in the kitchen
- Ingredients: The ingredients are simple and can be found in your refrigerator or pantry.
- Summertime favorite: This is a great dish to bring as a picnic side or to serve as BBQ food.
- Family-friendly: This recipe can be tweaked to make it as family-friendly as possible for your household or next gathering
Ingredient Notes & Substitutions
Potatoes: You can swap the russet potatoes for gold Yukon or red potatoes, depending on your preferences and palette. If you’re looking for an old fashioned potato salad, sticking with russet (brown) potatoes is highly recommended.
Mustard and mayonnaise: You have the option to determine how tangy or creamy your potato salad is by playing with the mixture of mustard and mayonnaise. Add more mayo for a creamier taste and texture. For more of a tangy potato salad, increase the amount of mustard you use.
Onions: If you’re not a fan of the texture of onions, you can swap it for onion powder. If you choose to use onion salt, keep in mind that the saltiness will change the overall flavor of your egg salad.
Pickles: Pickles add a tangy touch to this potato salad. You can omit them if you prefer a more classic potato salad. You can also swap them for chopped celery for an entirely different taste.
Tips for Success
Choose a potato that is most likely to retain its shape and texture–such as Red potatoes or russet (brown potatoes). You can use gold potatoes, but it may make the potato salad a bit creamier!
Storage & Reheating
You can store this potato salad in Ziploc bags designed for refrigeration or freezing. You can also store individual servings of this potato salad in traditional airtight containers. It’s possible to store this potato salad for up to 3 days in the refrigerator, or up to 3 months in the freezer.
There is no reheating required for this dish. Simply thaw or allow it to chill and come to room temperature before serving it. This potato salad is best served cold!
Serving Suggestions
Potato salads for BBQs and picnics make an excellent side dish. You can pair your potato salad with a wide range of recipes, from fried chicken (try this skillet fried chicken recipe) to ribs, steak, and fish. Another pairing that goes well with this potato salad are Oklahoma fried onion burgers.
FAQs
Can I make Simple Southern Potato Salad ahead?
Yes, in fact, some people believe the flavor of potato salad improves after it has had a chance to sit in the refrigerator overnight.
Should I make potato salad the day before?
Many believe potato salad, given time to marry its flavors overnight, is the way to go. However, if you run short on time, try to give the mixed ingredients at least four hours in the fridge before serving. Bring it to room temperature before serving.
Does potato salad contain mayo?
While most southern potato salad recipes include mayo, there are other variations made without mayo. A popular example of a non-mayo potato salad recipe is German potato salad – which substitutes a warm bacon dressing for mayonnaise.
Notes
Try mixing the mustard and mayonnaise together before deciding on the ratio that works best for your potato salad. This will allow you to feel you have more control over the recipe, especially if you’re making it for the first time.
Mustard Potato Salad
Ingredients
- 5 lbs Yukon Gold Potatoes peeled and chopped into 1-inch cubes
- 6 Large Hard-Boiled Eggs peeled and diced
- 1 ½ cups Real Mayonnaise
- 2 Tbsp Yellow Mustard
- 1 Tbsp Apple Cider Vinegar replaces white vinegar for a smoother acidity
- 1 tsp Sugar
- 1 tsp Celery Salt replaces standard salt for a deeper savory note
- ½ tsp Cracked Black Pepper
- ½ cup Sweet Pickle Relish
- 3 Scallions Green Onions, thinly sliced (replaces white onion)
- A dusting of Smoked Paprika for garnish
Instructions
- Submerge the potato cubes in a large pot of cold, salted water. Bring to a boil and cook for roughly 8–10 minutes. You want them tender enough to pierce with a fork, but firm enough that they don’t crumble. Drain thoroughly and let them air-dry for 5 minutes so the excess steam escapes.
- In a small mixing bowl, whisk together the mayonnaise, mustard, apple cider vinegar, and sugar. Stir in the celery salt and black pepper until the dressing is completely smooth and pale yellow.
- Place the warm potatoes in an oversized bowl. Pour half of the dressing over them while they are still warm; this allows the potatoes to absorb the vinegar and mustard flavors more deeply.
- Add the diced hard-boiled eggs, sweet relish, and sliced scallions. Pour the remaining dressing over the top. Using a large wooden spoon or spatula, gently fold the ingredients together. If you prefer a “smashed” style, you can stir more vigorously to break down some of the potato edges.
- Cover the bowl tightly and refrigerate for at least 4 hours. Potato salad is a dish that truly transforms as it sits, allowing the starches to marry with the creamy dressing.
- Just before placing on the table, give it one last light toss and sprinkle the surface with smoked paprika for a hint of color and woodsy aroma.
