Southern Style Mustard Potato Salad Recipe

We recollect the nectar ham, corn biscuits, collard greens, and flavorful southern style mustard potato serving of mixed greens that tasted simply like this one does.

How would I know this? All things considered, to be completely forthright, I don’t have a clue about that it’s an indistinguishable duplicate. Yet, I do realize that it’s pretty darn close, since I changed the fixings again and again. I kept at it, until I had the option to take a chomp, close my eyes, and be shipped in my psyche to that little southern bistro.

The incredible thing about numerous potato serving of mixed greens plans is that they’re adaptable. It’s anything but difficult to adjust and change fixings to suit individual tastes, dietary limitations or whatever you may have in the wash room at the present time.

Mustard Potato Salad

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Recipe by itsyummi Course: Salads, SidesCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

Mustard Potato Salad is very similar to regular potato salad, but with tang and zing from yellow mustard.

Ingredients

  • 2 pounds russet potatoes, peeled and cubed (4-5 potatoes)

  • 1.5 teaspoons salt

  • 5 large eggs, hard-boiled, peeled and smashed lightly with a fork

  • 2 stalks celery, finely diced

  • 1 small Vidalia onion, finely minced

  • 1/2 cup dill pickle relish, plus 2 Tablespoons juice

  • 2.5 Tablespoons yellow mustard, (or creole style for extra kick)

  • 1/2 cup mayonnaise

  • 1/4 teaspoon salt, (more or less to suit your taste)

  • 1/4 teaspoon black pepper , (more or less to suit your taste)

  • Hungarian paprika, for garnish

Directions

  • Add 4 quarts of water to a 6-quart pot and bring to a rolling boil over high heat. Add potatoes and salt and
  • cook until potatoes are just starting to fall apart, about 10 minutes..
  • Drain potatoes well in a colander and return them to hot pan for a minute to dry out excess water.
  • Place the potatoes, eggs, celery, onion, pickle relish and juice into a large mixing bowl.
  • Add half of the mustard and mayonnaise and stir well to combine.
  • Add enough of remaining mixture to give the potato salad a creamy consistency, but not too wet.
  • Add salt and pepper, adjusting to taste if needed.
  • Refrigerate until ready to serve. The longer it sits, the more the flavors will meld together.
  • Just before serving, sprinkle with paprika.

Notes

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