Here’s my go-to southern mustard potato salad recipe, with tender potatoes, crunchy celery, zesty mustard dressing, and just the right amount of sweet pickle relish mixed throughout.
This potato salad has been showing up at every family barbecue since I can remember. I always make a big batch because everyone wants to take some home, and honestly, it tastes even better the next day straight from the fridge.
Why You’ll Love This Potato Salad
- Classic Southern recipe – This is the real-deal Southern potato salad with the perfect balance of tangy mustard, creamy mayo, and crunchy vegetables that you’d find at any proper Southern gathering.
- Make-ahead friendly – You can prepare this potato salad a day in advance – in fact, it tastes even better after the flavors have had time to meld together in the fridge.
- Simple ingredients – Everything you need is probably already in your kitchen, using basic pantry staples and common vegetables you can find at any grocery store.
- Customizable heat level – Switch between regular yellow mustard for a classic taste or kick things up with Creole mustard for an extra punch of flavor – it’s totally up to you!
- Perfect picnic food – This potato salad travels well and is ideal for potlucks, barbecues, and family gatherings – plus it pairs perfectly with almost any main dish.
What Kind of Potatoes Should I Use?
While the recipe calls for russet potatoes, you actually have a few good options when making potato salad. Russets are a classic choice because they tend to break down a bit during cooking, which helps create that creamy, traditional Southern potato salad texture. You could also use Yukon Golds, which hold their shape better and have a naturally buttery flavor, or red potatoes if you prefer a firmer, less mushy salad. The most important thing is to cut your potatoes into even-sized cubes (about 1-inch pieces work well) so they cook at the same rate. Just make sure to avoid using new potatoes or fingerlings – they’re too waxy and won’t give you that classic potato salad texture we’re looking for.
Options for Substitutions
This classic potato salad recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:
- Russet potatoes: You can swap these with Yukon Gold or red potatoes. Yukon Golds will give you a creamier texture, while red potatoes hold their shape better. Just make sure to keep the pieces similar in size for even cooking.
- Vidalia onion: Any sweet onion will work here, or try red onion for a sharper taste. If you’re not big on raw onions, try green onions for a milder flavor.
- Dill pickle relish: You can use sweet pickle relish if you prefer, or finely chop whole dill pickles. Just don’t skip the pickle juice – it adds that perfect tangy kick!
- Yellow mustard: Besides Creole mustard, you can use Dijon for a more sophisticated taste, or whole grain mustard for extra texture. Each type will give your salad a slightly different flavor profile.
- Mayonnaise: Try half mayo and half Greek yogurt for a lighter version, or use all Greek yogurt if you’re avoiding mayo. Just know the taste will be tangier.
- Hungarian paprika: Regular paprika works fine for the topping, or you can skip it altogether. If you like heat, try a pinch of cayenne instead.
Watch Out for These Mistakes While Cooking
The biggest mistake when making potato salad is overcooking the potatoes – they should be fork-tender but still hold their shape, so start checking them after 12-15 minutes of boiling to prevent them from turning mushy. Another common error is not letting the cooked potatoes cool completely before mixing with mayonnaise, which can make your salad greasy and cause the mayo to break down. To get the best flavor, don’t skip salting the cooking water generously and be sure to add the pickle juice while the potatoes are still warm – this allows them to absorb all those tangy flavors. For the creamiest texture, try mixing the mustard and mayonnaise separately before folding it into the potatoes, and remember to taste and adjust the seasonings just before serving since cold temperatures can dull flavors.
What to Serve With Potato Salad?
This creamy Southern potato salad is perfect for backyard barbecues and pairs wonderfully with grilled meats like hamburgers, hot dogs, or BBQ chicken. If you’re hosting a cookout, try serving it alongside some coleslaw, baked beans, or corn on the cob for a complete summer spread. When I make this for family gatherings, I like to add some fresh fruit on the side – watermelon slices or a simple fruit salad help balance out the richness of the potato salad. For an easy weeknight dinner, it’s great next to a sandwich or some fried chicken too!
Storage Instructions
Keep Cool: This Southern potato salad needs to chill out in the fridge in an airtight container. It’ll stay fresh for about 3-4 days, making it perfect for picnics or BBQs. Just remember that mayo-based salads should never sit out at room temperature for more than 2 hours (or 1 hour if it’s over 90°F outside).
Make Ahead: Want to prep this ahead? You can make it up to 24 hours before serving – in fact, it often tastes even better the next day when all the flavors have had time to mingle! If you’re making it ahead, hold off on sprinkling the paprika until just before serving to keep the top looking fresh.
Serve: When you’re ready to serve your potato salad after it’s been in the fridge, give it a good stir as the dressing might have settled a bit. You might want to taste and adjust the seasoning, as cold foods often need a little extra salt to bring out their best flavor.
| Preparation Time | 15-20 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 40-50 g
- Fat: 120-130 g
- Carbohydrates: 150-160 g
Ingredients
For the potatoes:
- 1 1/2 tsp salt
- 2 lb russet potatoes (peeled and cut into large 1-inch chunks)
For the salad mix-ins:
- 2 tbsp pickle juice
- 5 large hard-cooked eggs (chopped into 1/2-inch pieces)
- 2 celery stalks (finely diced for crunch)
- 1/2 cup dill pickle relish (I use Vlasic brand for classic flavor)
- 1 small vidalia onion (minced very fine)
For the dressing:
- 1/4 tsp salt
- 2 1/2 tbsp yellow mustard
- 1/4 tsp black pepper (freshly ground for better aroma)
- 1/2 cup mayonnaise (I prefer Hellmann’s for best creaminess)
For the garnish:
- Hungarian paprika
Step 1: Cook the Potatoes
Add 4 quarts of water to a 6-quart pot and bring it to a rolling boil over high heat.
Once boiling, add the potatoes and a generous amount of salt.
Cook the potatoes until they are just starting to fall apart, approximately 10 minutes.
This ensures they will be tender but still hold up in the salad.
Step 2: Drain and Dry the Potatoes
Once the potatoes are done, drain them well in a colander, allowing any excess water to drip away.
Return the potatoes to the hot pan for a minute to dry out any remaining moisture.
This step is crucial for preventing a watery salad.
Step 3: Combine Salad Ingredients
Transfer the dried potatoes to a large mixing bowl.
Add hard-boiled eggs, diced celery, chopped onion, pickle relish, and a splash of pickle juice to the bowl.
These ingredients will add texture and flavor to your potato salad.
Step 4: Mix the Sauce
Start by adding half of the mustard and mayonnaise to the potato mixture, stirring well to combine.
Gradually add more of the mustard and mayonnaise mixture as needed to achieve a creamy consistency.
Be cautious not to make it too wet, as a balanced mixture is ideal.
Taste and add salt and pepper, adjusting as needed.
Step 5: Chill and Serve
Cover the potato salad and refrigerate it until you are ready to serve.
Allowing the salad to chill helps the flavors meld together beautifully.
Just before serving, sprinkle the top with a light dusting of paprika for a pop of color and flavor.
