Southern Sides
Southern Potato Salad
Creamy mustard-forward potato salad with eggs, relish, and a dusting of paprika.
- Prep Time
- 20 minutes
- Cook Time
- 20 minutes
- Total Time
- 2 hours 40 minutes
- Servings
- 10
Every family has an opinion about potato salad. This one lands on the creamy, mustard-forward side with plenty of egg.
Dress the potatoes while they're still warm so they soak up the seasoning.
Why You'll Love This Recipe
- Make-ahead friendly
- Cookout classic
- Creamy without being heavy
- Feeds a crowd
Ingredients
- 3 lb russet potatoes, peeled and cubed
- 6 hard-boiled eggs, chopped
- 1 cup mayonnaise
- 2 tbsp yellow mustard
- 1/3 cup sweet relish
- 1/2 cup diced celery
- Salt, pepper, and paprika
Substitutions: Dill relish makes a tangier salad.
How to Make It
- 1
Boil
Boil the potatoes in salted water until fork tender, about 15 minutes, then drain.
- 2
Dress warm
Fold in the mayonnaise, mustard, relish, and celery while the potatoes are still warm.
- 3
Add eggs
Gently fold in the chopped eggs and season to taste.
- 4
Chill
Refrigerate at least 2 hours and dust with paprika before serving.
Recipe Tips
- Cut the potatoes evenly so they cook at the same rate.
- Taste after chilling — cold food needs more seasoning.
What to Serve With It
- Southern Fried Chicken — Buttermilk-brined chicken with a craggy, deeply seasoned crust that stays crisp long after it leaves the skillet.
- Buttermilk Cornbread — Skillet cornbread with crisp buttery edges and a tender, golden crumb.
- Southern Sweet Tea — Smooth, never-bitter sweet tea brewed the traditional Southern way.
Storage & Reheating
- Refrigerator
- Up to 4 days.
- Freezing
- Not recommended.
- Reheating
- Serve chilled.
Frequently Asked Questions
Which potatoes are best?
Russets break down slightly for creaminess; Yukon golds hold their shape more.
Recipe Card
Southern Potato Salad
Creamy mustard-forward potato salad with eggs, relish, and a dusting of paprika.
- Prep
- 20 minutes
- Cook
- 20 minutes
- Total
- 2 hours 40 minutes
- Servings
- 10
Ingredients
- 3 lb russet potatoes, peeled and cubed
- 6 hard-boiled eggs, chopped
- 1 cup mayonnaise
- 2 tbsp yellow mustard
- 1/3 cup sweet relish
- 1/2 cup diced celery
- Salt, pepper, and paprika
Instructions
- Boil the potatoes in salted water until fork tender, about 15 minutes, then drain.
- Fold in the mayonnaise, mustard, relish, and celery while the potatoes are still warm.
- Gently fold in the chopped eggs and season to taste.
- Refrigerate at least 2 hours and dust with paprika before serving.
Notes
Best made several hours ahead.
You Might Also Love
Chicken
Southern Fried Chicken
Buttermilk-brined chicken with a craggy, deeply seasoned crust that stays crisp long after it leaves the skillet.
Breads
Buttermilk Cornbread
Skillet cornbread with crisp buttery edges and a tender, golden crumb.
Drinks
Southern Sweet Tea
Smooth, never-bitter sweet tea brewed the traditional Southern way.