Southern Mustard Potato Salad
Description
This classic southern side is made with potatoes, hard-boiled eggs, celery, and onion in a creamy, tangy dressing. It's a great dish to make in advance for your summer festivities.
Ingredients
3 lb. russet or Yukon Gold potatoes, peeled and cubed
1 T. salt for cooking water
2 celery ribs, finely diced
1/2 medium sweet onion, diced (or chopped green onions)
4 large hard-boiled eggs, peeled and chopped plus more for garnish, if desired
1/2 c. dill or sweet pickle relish plus 2 T. juice
3 T. yellow mustard
3/4 c. mayonnaise
1/4 t. salt
1/4 to 1/2 t. black pepper
1/4 t. paprika
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Place potatoes in a medium pot; cover with water; bring to a boil; add 1 T. salt; reduce heat to maintain a simmer. Simmer 10 - 12 minutes or until just soft enough to easily pierce with a fork. Drain potatoes; return to the hot pot to help evaporate excess water.
Place the mustard, mayonnaise, salt and pepper in a large bowl; stir. Add the celery, onion, eggs, pickle relish and juice; stir. Add potatoes; stir well, chopping up the potatoes a bit while stirring.
Refrigerate for at least 2 hours.
Garnish with slices of hard boiled eggs, if desired. Sprinkle with paprika just before serving.
8 servings.