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Classic Southern Mustard Potato Salad

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A tangy and creamy Southern-style potato salad featuring a mustard-forward dressing that balances creaminess with a lively bite. Perfect for barbecues, potlucks, and holiday dinners.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 3 large eggs, hard-boiled and chopped
  • 1/2 cup finely chopped celery
  • 1/4 cup finely diced red onion (optional)
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (optional)

Instructions

  1. Place peeled and cut Yukon Gold potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until potatoes are just tender when pierced with a fork, about 12-15 minutes. Drain well in a colander and let cool slightly.
  2. While potatoes cook, place eggs in a separate pot and cover with cold water. Bring to a rolling boil, then cover the pot and remove from heat. Let sit for 10-12 minutes, then transfer eggs to cold water. Peel and chop once cooled.
  3. In a medium bowl, whisk together mayonnaise, yellow mustard, Dijon mustard, apple cider vinegar, sugar, salt, pepper, and smoked paprika if using. Taste and adjust seasoning.
  4. In a large mixing bowl, add drained potatoes, chopped eggs, celery, red onion, and parsley. Pour dressing over the top and gently fold together, being careful not to break up the potatoes too much.
  5. Cover the bowl and refrigerate for at least 1 hour to let flavors meld.
  6. Before serving, gently stir the salad and adjust seasoning if needed. Garnish with extra parsley or paprika.

Notes

Use Yukon Gold potatoes for best texture. Avoid overcooking potatoes to prevent mushiness. Fold gently to keep potatoes chunky. Chill at least 1 hour before serving for best flavor. Add extra mayonnaise if salad seems dry after chilling. Can be made up to 3 days ahead. For vegan version, use vegan mayo and omit eggs or substitute with tofu cubes.

Nutrition

Keywords: potato salad, southern potato salad, mustard potato salad, creamy potato salad, tangy potato salad, picnic side dish, barbecue side dish

Find it online: https://tempotaste.com/classic-southern-mustard-potato-salad-recipe-easy-tangy-creamy-dressing/