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Creamy Southern Mustard Potato Salad Recipe with Egg and Sweet Pickle

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A creamy, tangy Southern-style potato salad featuring tender potatoes, chopped eggs, sweet pickle relish, and a smooth mustard dressing. Perfect for gatherings and easy to make in under 40 minutes.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, scrubbed and cut into bite-sized chunks
  • 4 large hard-boiled eggs, peeled and roughly chopped
  • ½ cup mayonnaise (preferably Duke’s or Hellmann’s)
  • 3 tablespoons yellow mustard, smooth style
  • ¼ cup sweet pickle relish, finely chopped
  • 1 tablespoon apple cider vinegar
  • ½ cup celery, finely diced
  • 2 stalks green onion, thinly sliced
  • Salt, to taste
  • Black pepper, freshly ground, to taste
  • Optional: pinch of smoked paprika or dash of hot sauce

Instructions

  1. Place eggs in a pot and cover with cold water by about an inch. Bring to a gentle boil over medium-high heat. Once boiling, turn off the heat and cover the pot. Let sit for 10 minutes. Transfer eggs to cold water to cool, then peel and roughly chop.
  2. In a large pot, add chopped potatoes and cover with cold salted water. Bring to a boil and cook for 12-15 minutes or until potatoes are fork-tender but not falling apart. Drain well and let cool slightly.
  3. In a mixing bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, salt, and pepper until smooth. Taste and adjust seasoning if needed.
  4. Finely dice celery and slice green onions thinly.
  5. In a large bowl, gently fold cooked potatoes, chopped eggs, celery, green onions, and sweet pickle relish. Pour the dressing over and carefully stir to coat everything evenly without mashing the potatoes.
  6. Cover and refrigerate the salad for at least 1 hour before serving to let flavors meld and the salad thicken slightly.
  7. Right before serving, give the salad a gentle stir. Taste and add a bit more salt or pepper if needed. Sprinkle smoked paprika on top if desired.

Notes

Do not overcook potatoes to avoid mushy texture. Use cold water to start boiling potatoes for even cooking. Peel eggs while warm for easier peeling. Mix gently to keep potato chunks intact. Chill for at least 1 hour for best flavor. Adjust seasoning before serving. Dressing can be kept separate if prepping ahead. Add a splash of milk or reserved potato water if salad is too dry after chilling.

Nutrition

Keywords: potato salad, southern potato salad, mustard potato salad, creamy potato salad, egg potato salad, sweet pickle relish, summer side dish, picnic recipe

Find it online: https://pokirecipes.com/creamy-southern-mustard-potato-salad-recipe-with-egg-and-sweet-pickle-easy-steps/