Southern Mustard Potato Salad
No cookout or family gathering is complete without my Southern Mustard Potato Salad - it's creamy, delicious, and easy to make!
Ingredients
- 3 lbs. russet potatoes
- 4 hard-boiled eggs 3 grated and 1 sliced for garnish
- 1 c. Duke’s mayonnaise
- ¼ c. yellow mustard
- ¼ c. sweet pickle relish
- 2 tbsp. spicy brown mustard
- 2 tsp. salt
- 1 tsp. pepper
- 1 tsp. onion powder
- Paprika for garnishing
Instructions
- Peel and cut the potatoes into large chunks. Place in a pot and cover with water (allowing for about 1 inch of coverage on top of the potatoes). Season with 1 tsp. salt and bring water to a boil. Cook until fork tender, roughly 10-15 minutes (will depend on the size of your potato chunks). Drain water and let potatoes fully cool.
- Cut the fully-cooled, cooked potatoes into your preferred size pieces.
- In a separate bowl, mix together the mayonnaise, yellow mustard, sweet pickle relish, spicy brown mustard, the remaining tsp. of salt, pepper, and onion powder. Toss potatoes in the dressing. Fold in the grated hard-boiled egg.
- Refrigerate until ready to serve; serve chilled. Garnish with one sliced hard-boiled egg and paprika.
Notes
- For creamy potato salad, ensure the potatoes are fully cooled before mixing with the dressing to prevent it from becoming too runny.
- Customize the potato size to your preference for texture; smaller pieces yield a creamier consistency, while larger chunks offer a heartier bite.
- To prevent the potatoes from becoming mushy, avoid overcooking them; they should be tender but still hold their shape.
- Chill the potato salad for at least an hour before serving to allow the flavors to meld together and develop fully.
Nutrition
Calories: 263kcalCarbohydrates: 23gProtein: 5gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 70mgSodium: 592mgPotassium: 520mgFiber: 2gSugar: 3gVitamin A: 168IUVitamin C: 7mgCalcium: 33mgIron: 1mg
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