Southern-Style Mustard Potato Salad

Southern-Style Mustard Potato Salad Eggs

Southern-Style Mustard Potato Salad

For me, nothing beats a great huge bowl of Southern-Style Mustard Potato Salad. It’s comfort food for the summer in the same way macaroni and cheese is in the winter. There are several tricks to making really good potato salad…I mean potato salad that melts in your mouth…like the kind my friend Jack makes. Oh, he’s all modest about it, but there is none better than his potato salad. None.

Jack is pretty well-known around these parts for his potato salad. Back when a group of us used to cater the food for Troutfest, I’d make pasta salad (about 150 pounds) and baked beans (9 gallons worth); Jack would make his potato salad (a bazillion gallons). He’s often asked to bring it to potlucks too, since everyone loves it.

One of the great things about Jack, beside the fact that he’s handier than a pocket, is that Jack shares.  Jack shares everything (well, almost everything…I’m sure he’s got some fishing tricks he keeps to himself and that’s another story altogether, since Jack is the best fisherman around these parts – and that is saying something).  Anyway, Jack shared his tricks with me for great southern-style mustard potato salad. I’m sure he won’t mind if I pass them on. That’s Jack…you gotta love him…and I do.  So will you, when you make some of this potato salad using his tips.

First of all, you really need to use a starchy potato. Russets are the best. Any potato that has a waxy texture, like Yukon Golds, won’t work right for this potato salad.  You must have a potato that will almost, just about, but not entirely, fall apart in the salad.  As Jack says, “You have to have that little nugget of the potato that remains intact.”

Secondly, the ratio of hard-cooked eggs is key. In all honesty, this potato salad is really egg salad that has some potatoes in it. This is what makes it great! The first time Jack was telling me about his potato salad, and he said that about the eggs, it all made sense! This single thing makes all the difference between good and great potato salad – lots of hard-cooked eggs.

Third, there is pickle in there…but it is not sweet pickle relish. It has dill salad cubes or dill pickle relish. Dill…no sweet. God, I love that man.

Fourth, there really isn’t a recipe for this potato salad, since somehow it changes every time you make it. I guess it depends on the potatoes, or the weather, or whether you’re holdin’ your mouth just right as you add ingredients.  Sometimes it takes more or less mayonnaise…or the same for mustard. It’s not fussy…it’s just getting it to the right creamy consistency; not too dry, not so creamy it becomes runny, and just the right tart from the mustard. I’m giving you the measurements as I made it this time…and you can fiddle with it to suit your taste.

One thing I can guarantee, if you like potato salad, you’ll adore this potato salad.

P~

ps: I shared this post on Summer Salad Sundays. Head on over there to see what other great salads have been shared!

p.p.s.: My friend Melissa over at Alosha’s Kitchen, upon the advice of her husband, added dill pickle juice to the recipe. I have made it with this addition and it is WONDERFUL. I’ve added it to the original recipe.

4.9 from 8 reviews
Southern-Style Mustard Potato Salad
 
A true southern-style mustard potato salad, with melt in your mouth potatoes and tons of hard-cooked eggs.
Author:
Recipe type: Salad
Ingredients
  • 1½ pounds russet potatoes, peeled and cubed, cooked in salted water until just falling apart, drained well in a colander, add back to hot pan to dry out some*
  • 5 eggs, hard-cooked, peeled and smashed
  • ¾ cup celery, diced (I use more, but I love the crunch)
  • ½ cup onion, minced (I used red onion this time, but Vidalia works nicely)
  • ½ cup dill salad cubes (or dill pickle relish)
  • 2 tablespoons dill pickle juice
  • 2 tablespoons + 1 teaspoon prepared yellow mustard (may vary to more)
  • ½ cup + 2 tablespoons mayonnaise
  • salt and ground black pepper, to taste
  • 1 teaspoon celery seed (optional...and not in Jack's version)
Instructions
  1. Place the potatoes, eggs, celery, onion and dill salad cubes into a large bowl.
  2. Gradually add the mustard and mayonnaise, stirring between additions.
  3. You don't want it too creamy, and you don't want it dry.
  4. Add salt and pepper, adjusting to taste.
  5. Refrigerate until ready to serve. If you want it REALLY good, make it a day ahead...it gets better overnight.

 

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Picnic Fare, Salads, Southern. Bookmark the permalink.

33 Responses to Southern-Style Mustard Potato Salad

  1. Melissa says:

    Ohhhh honey. You said all the right things: DILL relish, lots of egg, and mustardy. I’m never quite happy happy with my old one. It’s almost but not quite the one I’m looking for. I’m trying this one next time, which is soon since it’s now officially summery hot.

    • P~ says:

      I liked my potato salad, it was okay, not perfect, just okay. Until I tried Jack’s, which had the same ingredients as mine, but WAY more egg. Plus his other tips. This is it for me…it’s the ultimate southern-style potato salad.

      Let me know if you try it, Melissa. P~

  2. Marcie Smith says:

    :D I made this potato salad today… DELICIOUS….extra celery and no celery seed…..THANKS!!! (you had me @ dill relish)

  3. I love potato salad and this sounds so tasty! Love the dill pickle relish and the mustard – so much yummy flavor. Thanks for sharing this with Summer Salad Sundays, look forward to seeing you again soon!

  4. Rick Roberts says:

    This is exactly the way I make mine, though I will sometimes add chopped green olives.

  5. JD says:

    HO….LEE….CRAP this is great! I mushed up all the ingredients first then stirred in the potatoes and left out the celery for a real creamy consistency (which I prefer) and this was Awesome! Thanks for the recipe. Oh, and I added two tablespoons of white vinegar instead of the pickle juice which added a lot more tanginess which I like. I wanted to add a tsp. or so of dill but didn’t have any, have to try that next time.

  6. Kate says:

    This looks good. Very similar to my grandfather’s recipe. He omits the celery; adds more mustard (for me) and pimentos. SOOO good. I always throw a mental temper tantrum when someone else offers to make the potato salad for family gatherings because it is just not as good some even add sugar. BLECH!

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  9. Amber says:

    I was born and raised in southwest VA and always considered Virginia to be a southern state. Since getting married and moving to TN, however, I have quickly learned that some of the foods I grew up with were not “southern” style. My husband started calling me a yankee, which drives me crazy. I grew up with white potato salad and our cornbread always had sugar in it. Granted, my parents are both from West Virginia, so I don’t know how that may have affected our food traditions. On New Year’s day we had corned beef and cabbage, never black eyed peas or collard greens. So anyway, I’ve learned to cook some things differently, but I’ve been on the hunt for a potato salad recipe that my husband will like. I’ve tried a couple, but they didn’t really suit either of us. This one looks really good, and promising! I’ll be making it in a day or two to go with hamburgers. Can’t wait to try it!

    • Amber, Thank you for your comment and I really hope the potato salad will be one you both love. You just remember, as long as you’re a Southerner in your heart that’s all that matters! I hope you’ll let me know if all y’all like it. P~

  10. Lynn says:

    How many servings does this yield?

    • Lynn, The number of servings depends entirely on how much of a potato salad pig your folks are! *wink*

      Seriously, though, I just made this quantity a couple of days ago and it yielded 6-8 good-sized servings. When I’m making it for a crowd, I usually make 5 pounds of potatoes worth. P~

  11. Mitch says:

    It was awesome, added a bit of Frank’s Red Hot to it for more vinegar flavor and spice.

  12. Robyn says:

    This is nearly identical to mine-I add paprika & sometimes bacon bits. Always a hit.

  13. Kelly Aley says:

    One suggestion cook the onion with the potatoes! Gives the potatoes a great flavor. Other then that yummy!!!

  14. Brandi edmonds says:

    Holy cow.. I have never liked potatoe salad just tolerated it. But I found myself looking to make it lately for something different for the fam. The first one I made was a warm potatoe salad a lot like twice baked potatoes.. It was good..but not slap your momma good… However, I just made this one… It is fan-freakin-tastic… May drive a hundred miles to slap my momma lol… Thanks!!!!!!!!!

  15. Harold in Kentucky says:

    Made a batch last night and tried a bowl this morning. OMG!!!!! The creamy texture, the dill pickle relish, man oh man is it ever good. This is the absolute best potato salad I’ve ever eaten. Thanks so much for the recipe.

  16. Debbie Arvin & from KY says:

    P.
    I have been cooking since I was big enough to stand in a kitchen chair & stir the cornmeal, wash dishes & had no running water, just a pump out back & gardened all my life. It was in the days if you didn’t raise it or hunt it you didn’t eat. (There was a lot of meat back then I had to cook but would not eat it! Just saying after cleaning squirrel, groundhog, rabbits, frogs legs & some time deer — no meat on my plate, but dad loved it.) These ingredients is the same things I’ve used to make potato salad all my life & love! Can’t stand others from so many pot lucks & quit even tying to eat anyone else’s. So I know this one would be great to eat. Just found your blog & was checking out your recipes!

    • Debbie, I’m very happy you found me! Thank you so much for your comment…this really is such a good potato salad proportion. It’s all in the eggs. I love squirrel, rabbit, frog legs and deer, but I’ve never cleaned any of them. I’d probably be less enthusiastic if I had. P~

  17. Karyn says:

    This was delicious!! Again, close to my old recipe (this will be my new recipe), but the tip about the eggs made a big difference. I used chopped dill pickles and even though I only made it an hour before eating it, it was really flavorful. Made it last night for friends and everyone raved. Thanks for posting it, and thank Jack for the tips!!

    • Karyn…yay! It really is all in the eggs…they make it! I’ll be sure to tell Jack…he’s here today working on our house. He and I have been doing the kitchen renovation which will (I pray) be finished next week. P~

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