Southern Style Mustard Potato Salad

Southern style mustard potato salad is the perfect side dish! Boiled potatoes are mixed with crunchy celery, cooked eggs, and a creamy mustard dressing in this classic southern recipe.

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Disclosure: I collaborated with Ovation TV to bring you today’s southern style mustard potato salad post. I will be compensated for it, but all thoughts and opinions are my own.
Southern Style Mustard Potato Salad Recipe. Tender potatoes, crunchy celery, mustard, eggs, and a creamy dressing make this side dish a family favorite.

Because I’m a born and raised Wisconsin girl, you won’t see authentic southern recipes from me very often. So far, the closest I’ve come to true southern cuisine is with my skillet bacon cornbread recipe. Even that isn’t completely authentic, because I added cheddar cheese to the recipe. Seriously, how could I not add cheese? I live in the Dairyland state.

Things changed when the folks at Ovation TV, America’s only arts network, sent me information about their new series, Southern Uncovered with the Lee Brothers. I’m excited to tell you about it, but what kind of chef would I be if I didn’t make a southern recipe to go along the news.

My mom was born in Tampa, Florida, so there’s a tiny bit of southern blood mixed into my roots. Once upon a time, I took a trip with my mom down to Tampa, to visit a relative of hers. We were welcomed with southern hospitality, and a lot of food!

Honey ham, corn muffins, collard greens, and delicious southern style mustard potato salad that tasted just like this one does.

Southern Style Mustard Potato Salad Recipe. Tender potatoes, crunchy celery, mustard, eggs, and a creamy dressing make this side dish a family favorite.

How do I know this? Well, to be honest, I don’t know that it’s an identical carbon copy. But I do know that it’s darned close, because I tweaked the ingredients over and over. I kept at it, until I was able to take a bite, close my eyes, and be transported in my mind to that charming southern home.

The great thing about many potato salad recipes is that they’re versatile. It’s easy to adapt and tweak ingredients to suit personal tastes or dietary restrictions. It’s important to taste and season as you go, but remember that the longer the potato salad sits in the fridge, the more intensified and developed the flavors will become.

For the better good of your southern style mustard potato salad, please make sure that you’re using crisp celery!

Biting down on mushy celery is horribly gross. If your celery suffers from a limp celery affliction, check out my tips on storing celery to extend the shelf life.

Southern Style Mustard Potato Salad Recipe. Tender potatoes, crunchy celery, mustard, eggs, and a creamy dressing make this side dish a family favorite.

My southern style mustard potato salad recipe is at the bottom of this post.

But first, for those who missed the premiere, I want to pass along some show information. Next week’s episode airs on Sunday, June 21st, so be sure to check it out.

SOUTHERN UNCOVERED WITH THE LEE BROS

Premiere Date: June 14, 2015 8 EST/7 CST pm

Next Episode: June 21, 2015 8 EST/7 CST pm

Official Site

Series Sneak Peak 

Show’s Facebook Page 

Show’s Twitter Account

Chefs Matt and Ted Lee grew up in Charleston, South Carolina and are founders of The Lee Bros. Boiled Peanuts Catalogue. Their three cookbooks, The Lee Bros. Southern Cookbook (2007), The Lee Bros. Simple Fresh Southern (2009), and The Lee Bros. Charleston Kitchen (2013) have combined, won six James Beard and IACP Awards. They bring a richer understanding of southern cooking into the mainstream, something they’re quite proud of.

As an entry level chef, the recipes, cooking style, and personality of the Lee brothers intrigues me. They’ve perfected their talent over decades of experience, serving up recipes with plenty of southern charm.

In each episode of Southern Uncovered, Matt and Ted explore a different city in the South, seeking to expose the unique and unexpected sides of Southern cuisine and culture. The brothers aren’t afraid to get their hands dirty – or to lace up their dancing shoes – as they introduce us to the people, places and amazing plates that define the South, beyond the stereotypes. Over the six-episode series, Matt and Ted will introduce viewers to the food, art, and culture of Charleston, Atlanta, Dallas, New Orleans, Asheville, and Louisville.

I think the show sounds like it’ll be really popular.

And I also think southern style mustard potato salad is the perfect food to watch it with, don’t you?

Here’s what the brothers have to say about the show:

“With Southern Uncovered we have an opportunity to share what we love about the South, while also giving people a fresh spin on its food and rich cultural history,” says Matt Lee. “Along the way, we aim to challenge a few preconceived ideas about southern style and living by introducing viewers to some stereotype-busting and inspiring ideas, people and places.”

“For years the South has held a reputation as being a mecca of culinary genius,” continues Ted Lee. “But still, some folks think southern cooking is all overcooked and over salted. We’re on a mission to celebrate the ground-breaking champions of the new Southern culinary movement, while also exploring how Southern flavor influences the culture in all the cities we visit on the show.”

Southern Style Mustard Potato Salad Recipe. Tender potatoes, crunchy celery, mustard, eggs, and a creamy dressing make this side dish a family favorite.

Here’s the recipe, so now you can go make some southern style mustard potato salad!

Southern Style Mustard Potato Salad Recipe

Preparation 10 min Cook Time 10 min Total Time 20 mins
Serves 6     adjust servings

1 review
Southern Style Mustard Potato Salad Recipe. Tender potatoes, crunchy celery, mustard, eggs, and a creamy dressing make this side dish a family favorite.

Tender potatoes, crunchy veggies, mustard, eggs, and a creamy dressing make this side dish a family favorite.

Ingredients

  • 1.5 pounds russet potatoes, peeled and cubed
  • 1.5 teaspoons salt
  • 5 eggs, hard-boiled, peeled and smashed lightly with a fork
  • 2 ribs celery, finely diced
  • 1 small Vidalia onion, finely minced
  • 1/2 cup dill pickle relish, plus 2 Tablespoons juice
  • 2.5 Tablespoons prepared yellow mustard (or creole style for extra kick)
  • 1/2 cup real, full-fat mayonnaise
  • 1/4 teaspoon salt (more or less, to suit your taste)
  • 1/4 teaspoon black pepper (more or less, to suit your taste)
  • Hungarian paprika, for garnish

Instructions

  1. Add 4 quarts of water to a 6-quart pot and bring to a rolling boil over high heat. Add potatoes and salt and
  2. cook until potatoes are just starting to fall apart, about 10 minutes..
  3. Drain potatoes well in a colander and return them to hot pan for a minute to dry out excess water.
  4. Place the potatoes, eggs, celery, onion, pickle relish and juice into a large mixing bowl.
  5. Add half of the mustard and mayonnaise and stir well to combine.
  6. Add enough of remaining mixture to give the potato salad a creamy consistency, but not too wet.
  7. Add salt and pepper, adjusting to taste if needed.
  8. Refrigerate until ready to serve. The longer it sits, the more the flavors will meld together.
  9. Just before serving, sprinkle with paprika.

Recipe Notes

If you like your potato salad to have more of a bite, reduce the cooking time of the potatoes, but for food safety purposes, be sure that they can be pierced easily with a fork before consuming them. (Raw potatoes contain anti-nutrients, and they can also contain a potentially lethal toxin, especially if they have a green color.)

Nutrition Facts
Serving Size
Amount Per ServingAs Served
Calories 320kcal Calories from fat 168
% Daily Value
Total Fat 19g29%
Saturated Fat 3g15%
Transfat 0g
Cholesterol 141mg47%
Sodium 581mg24%
Carbohydrate 32g11%
Dietary Fiber 3g12%
Sugars 9g
Protein 8g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories2000
Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g

Thank you so much for visiting me today!


If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!
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Southern Style Mustard Potato Salad Recipe. Tender potatoes, crunchy celery, mustard, eggs, and a creamy dressing make this side dish a family favorite.

36 Replies to "Southern Style Mustard Potato Salad"

  • comment-avatar
    Hanady | Recipe Nomad June 12, 2017 (8:24 am)

    Oh this salad looks absolutely delicious! I cannot wait to dig into it!

    • comment-avatar
      Becca June 12, 2017 (8:34 am)

      Thank you so much! It’s truly the best potato salad I’ve ever eaten. 🙂

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  • comment-avatar
    Shauna Morgan November 5, 2016 (2:07 pm)

    Hello, Becca. I Haven’t tried your recipe yet since I just saw it. But it sounds alot like ours except my family doesn’t usually use celery. Sometimes we put in green bell pepper tho not very often. The yellow might work ok but the red would change the flavor too much, I think, tho I haven’t tried either red nor yellow. And we dont use dill relish very often. Maybe because we just don’t buy it. But we do use dill pickles and pickle juice. Yours sounds delicious tho. And Definitely if it’s made the day before it’s even better. And most of the time we do mash our potatoes w a potato masher so they are smoother. And I think they do pick up more of the flavors that way. I’ll have to try your recipe soon. Thanks and Happy cooking to you!

    • comment-avatar
      Theresa November 24, 2017 (4:08 am)

      I grew up eating similar recipe. We didn’t use celery, used sweet relish instead of dill, and added fried bacon pieces. I have never tried dill relish but I might give it a try.

      • comment-avatar
        Becca November 24, 2017 (7:13 am)

        I love the idea of adding fried bacon pieces to the potato salad, Theresa. I will definitely try that!

  • comment-avatar
    Vicki H. September 12, 2016 (2:46 am)

    You had me at: your mother is from Tampa, so was my mother. This recipe is reminiscent of hers, and now I’ll have to make some in er honor. Thank you for posting!

    • comment-avatar
      Chef Bec September 12, 2016 (6:31 am)

      Aww. Southern “grown” moms are awesome, Vicki! I hope you love the southern style potato salad recipe as much as I do!

  • comment-avatar
    Megan @ MegUnprocessed September 1, 2016 (10:46 am)

    Great pictures! Love that color!

  • comment-avatar
    Regina Randolph July 11, 2016 (11:38 pm)

    Best potato salad ever!!! I left out the celery. Loved it!! Thank you!!

    • comment-avatar
      Chef Bec July 12, 2016 (7:13 am)

      I’m thrilled that you enjoyed my potato salad recipe, Regina. Thank you so much for coming back to let me know. 🙂

      • comment-avatar
        Joni Wisehart October 18, 2017 (3:03 pm)

        I have been trying to make potato salad for the last year using russet potatoes for my restaurant. I have been making potato salad for over 40 years and it’s very similar to yours and have gotten rave review until the past year. I have been making 5-10lbs every week and everyone has loved it. I’ve been boiling the potatoes the same way as always but lately there’s water in the middle which makes it very runny. What am I doing wrong? I know that I been doing the same thing for years. I start with cold water covering the potatoes and bring to a boil and cook for several minutes.

        • comment-avatar
          Becca October 18, 2017 (6:25 pm)

          Joni, personally, I like using thin skinned potatoes like Yukon Gold when I make potato salad. They have firmer flesh and they don’t have as much starch in them as russets do. That being said, another tip to remove moisture from the potatoes is this: After boiling, drain the water, then put them back into the hot pan that you used to boil them in. Keep them in there for a minute or so, to let some of the excess moisture from the potatoes release. I hope that helps!

  • comment-avatar
    Melanie July 4, 2016 (12:08 pm)

    This is a good potato salad. I want to offer a few hints. Boil the potatoes whole with peel on. When fork tender take them out of the water to partially cool. Then the peel scrapes right off without losing any of the potato.
    Boil the eggs with 1 tablespoon of baking soda. This makes peeling the eggs a breeze.

    • comment-avatar
      Chef Bec July 4, 2016 (1:26 pm)

      Great tips, Melanie. Thank you! I’m glad you enjoyed the potato salad. 🙂

  • comment-avatar
    Iyeesha June 30, 2016 (2:34 pm)

    I decided to use this recipe during this month Ramadan for when it came to breaking my fast, honestly it’s the best potato salad I have ever made!!! Now my little brother loves it and always asks for me to make it again and again!

    Thank you so much for this amazing and tasty recipe!

    • comment-avatar
      Chef Bec June 30, 2016 (2:40 pm)

      Iyeesha, I am so happy to hear that you and your little brother enjoy my potato salad recipe. It warms my heart when my readers come back to let me know what they think of my recipes, so thank you for doing that!

  • comment-avatar
    Lauri June 18, 2016 (11:57 pm)

    Made potato salad for the 1st time using this recipe. Trying to tweak it because it has too much of the dill pickle taste to it. Any idea on what to add more of to help?

    • comment-avatar
      Chef Bec June 19, 2016 (6:28 am)

      Hi Lauri – If the dill pickle taste is too strong, I would suggest one of two things: Either add another potato or one more hard boiled egg to the potato salad, or add just a tiny bit of sugar to neutralize the dill flavor. Because everyone’s tastes are a little bit different, it’s difficult for me to suggest how much to add. I would start with 1/2 teaspoon and add more if you need to.
      I hope this helps!

  • comment-avatar
    Brandy March 21, 2016 (10:13 am)

    I’m from southern Louisiana. This recipe is very close to how I make mine except I like mine smooth not chunkie. Alot of folks eat it smooth here. Taste better. This recipe hits it close however! Keep on trucking!

    • comment-avatar
      Chef Bec March 21, 2016 (10:24 am)

      Thank you, Brandy! I had someone from Georgia tell me the same thing about smooth potato salad versus chunky. I’ll have to try it your way some time!

  • comment-avatar
    Deb October 23, 2015 (12:54 pm)

    This was the first time I’ve ever made potato salad and I’m so glad I used your recipe! Everyone loved it, flavor were outstanding and it was so easy to make.
    This recipe is fantastic!! Thank you!

    • comment-avatar
      Chef Bec October 23, 2015 (1:09 pm)

      Deb, thank you so much for stopping by to let me know! Comments like this truly make my day. I’m very happy to hear that the potato salad was a hit.

  • comment-avatar
    Mark September 10, 2015 (1:14 am)

    Hi. I make my mustard potato salad version almost the same except no pickle relish. I think the pickle ruins it. Reminds me of what you would buy at the grocery store.

    • comment-avatar
      Chef Bec September 11, 2015 (3:59 pm)

      Hi Mark 🙂
      Honestly, I think people are either pickle relish lovers or haters. There’s no gray area. Personally, I love the little extra tang that it brings to my potato salad.

  • comment-avatar
    Ambar June 22, 2015 (1:11 pm)

    Love that you added mustard! It gives it a twist to the normal potato salad

  • comment-avatar
    Amanda June 17, 2015 (10:08 pm)

    This looks so creamy and delicious!!!

  • comment-avatar
    Maureen | Orgasmic Chef June 15, 2015 (7:35 pm)

    I love this Southern-style potato salad. Mine is similar but I want to try your recipe next!

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