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Creamy Classic Southern Potato Salad Recipe Easy Homemade with Mustard and Egg

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A creamy, tangy Southern-style potato salad featuring tender Yukon Gold or red potatoes, hard-boiled eggs, and a mustard-infused dressing. Perfect for picnics, barbecues, and family dinners.

Ingredients

Scale
  • 3 pounds medium Yukon Gold or red potatoes, scrubbed and cut into 1-inch chunks
  • 4 large eggs, hard-boiled and peeled
  • 1 cup mayonnaise (preferably full-fat)
  • 2 tablespoons yellow mustard
  • 2 teaspoons apple cider vinegar
  • 1 stalk celery, finely diced
  • 1 small sweet onion, finely chopped
  • 2 tablespoons pickle relish (sweet or dill, optional but recommended)
  • Salt to taste
  • Freshly ground black pepper to taste
  • 2 tablespoons fresh parsley, chopped (optional for garnish)

Instructions

  1. Wash and cut potatoes into 1-inch chunks, keeping pieces uniform for even cooking.
  2. Place potatoes in a large pot, cover with cold water by at least 1 inch, add a pinch of salt, and bring to a gentle boil over medium-high heat. Reduce to a simmer and cook until tender but not mushy, about 12-15 minutes. Test with a fork.
  3. Drain potatoes in a colander and spread on a baking sheet to cool slightly for about 10 minutes.
  4. Place eggs in a saucepan, cover with cold water by about 1 inch, bring to a boil over medium heat. Turn off heat, cover, and let sit for 12 minutes. Transfer eggs to cold water to cool and make peeling easier.
  5. Peel and roughly chop the eggs into chunks.
  6. In a medium bowl, mix mayonnaise, yellow mustard, apple cider vinegar, pickle relish, salt, and pepper until smooth and creamy.
  7. Finely dice celery and sweet onion and add to a large mixing bowl.
  8. Add cooled potatoes and chopped eggs to the bowl with celery and onion. Pour dressing over and gently fold until evenly coated, being careful not to mash the potatoes.
  9. Taste and adjust seasoning with more salt, pepper, or vinegar if needed.
  10. Cover and refrigerate for at least 1 hour to let flavors meld.
  11. Before serving, sprinkle with fresh chopped parsley.

Notes

Use waxy potatoes like Yukon Gold or red potatoes to keep the salad firm but tender. Avoid overboiling potatoes to prevent mushiness. Fresh eggs about a week old peel easier. Fold gently to keep potatoes intact. Chill at least 1 hour for best flavor; longer chilling improves taste. For a lighter version, substitute Greek yogurt for mayonnaise. Vegan option: use vegan mayo and omit eggs or replace with seasoned tofu.

Nutrition

Keywords: potato salad, southern potato salad, creamy potato salad, mustard potato salad, egg potato salad, picnic recipes, barbecue side dish

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