This tangy potato recipe is exactly what to expect when dining at any Southern home or "home-cookin'" restaurant. You'll love the creamy, slightly tangy flavor and texture!
The best version I've ever had was my Grandmother's recipe. Naturally, she didn't measure any ingredients, but just "eyeballed" the correct proportion of each ingredient and it always came out perfect!
Why you'll love this recipe!
- Quick and easy - Cook and cool the potatoes in advance, then, dice them, add the sauce and you're done!
- Pairs well with ham, barbecue or as a side-dish to a sandwich
- Delicious flavor with a nice texture- not too mushy-just right
- All-natural- no additives, preservatives or weird ingredients
Here's what you'll need:
Typical ingredients for this dish are: russet (or Idaho) potatoes, diced onion, celery, and green bell pepper.
The creamy-tangy dressing consists of: mustard, mayonnaise, a hint of celery salt, oil and white vinegar; some cooks add a few teaspoons of sweet (or dill) relish and/or a boiled egg.
How to make it:
This is pretty quick and easy to make! Boil, cool and cube potatoes. Add chopped onion, bell pepper and celery. Make the sauce in a separate bowl. Fold sauce into potato mixture; season and serve!
What type of potato?
The secret to this delicious Southern side dish is to use the right kind of potatoes and let them cool before you dice them. I recommend the big brown russet for the best results. They soften and absorb the flavors better than their waxy cousins, namely Yukon Gold and Red Boiling or Red Creamers.
Make in advance
Make this "favorite side dish of the South" in advance if you want! Since it contains egg-based mayonnaise, you'll want to make sure it's stored in a secure container in the fridge for no more than 3 days.
Unfortunately, mayonnaise does not freeze well...the eggs and oil separate and it turns to mush. Plus that, fresh tastes best!
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♥ If you make this recipe, please leave a comment and rating below! Thank you!
Southern Mustard Potato Salad
- Potato masher
- 3 lbs. russet potatoes
- ¾ cup green bell pepper chopped (about 1 medium pepper)
- ¾ cup yellow onion chopped (about ½ a medium onion)
- ¾ cup celery chopped (about 4-6 stalks)
- 1 boiled egg (optional) chopped (See Recipe Notes: Egg)
- paprika for garnish (optional)
- salt and pepper to taste
- 1 cup mayonnaise
- ¼ cup yellow mustard
- ¼ cup oil canola or vegetable
- 1 teaspoon white vinegar
- ⅛ teaspoon salt
- Heat a large stockpot of water on high
- Scrub and rinse potatoes; place potatoes in water and allow to cook until tender
- Place cooked potatoes in fridge for 30 minutes (don't peel them yet)
- Chop green bell pepper, onion and celery
- Remove potatoes from fridge; use a sharp paring knife and gently slice away peel
- Cube and cut into smaller than bite size pieces; place potatoes in large bowl
- Add chopped vegetables; combine with spatula
Make the Dressing
- Combine mayonnaise, mustard, oil, vinegar, salt and pepper in a bowl; whisk until combined
- Pour half of the dressing over the potatoes and vegetables; use a spatula to combine
- Taste for salt and pepper; add more if needed
- Add remaining dressing and combine
- Use a potato masher and gently mash the mixture; don't mash the potatoes too much
- (If you're adding a chopped boiled egg, add it now; combine using a spatula)
- Taste for salt and pepper; adjust seasonings as desired; place in fridge for 15 minutes
- When ready to serve, plate in pretty bowl and garnish with a sprinkle of paprika and/or chopped green olives (optional)
- If you like a chopped boiled egg in your potato salad, boil the egg while the potatoes are cooking. Let the egg cool while the potatoes cool.
- Add the chopped egg after you've mashed the potato salad a little with the potato masher
- Fold the egg in using a spatula