Get ready to transport your taste buds to the sunny South with this irresistible Southern Mustard Potato Salad that's guaranteed to be the star of your next potluck or family gathering! Imagine a creamy, tangy side dish that perfectly balances the richness of mayonnaise with the zesty kick of yellow mustard, all nestled among tender potato cubes and sprinkled with the classic Southern touch of hard-boiled eggs. This isn't just a potato salad – it's a culinary journey that captures the essence of Southern hospitality in every single bite!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Southern
Serves: 6 servings
Ingredients
- 2 pounds potatoes, diced
- 1/2 cup mayonnaise
- 1/4 cup yellow mustard
- 2 hard-boiled eggs, chopped
- 1/4 cup celery, diced
- 1/4 cup onion, diced
- Salt and pepper to taste
Instructions
- Wash potatoes thoroughly and cut into uniform 1-inch cubes to ensure even cooking.
- Place diced potatoes in a large pot and cover with cold water. Add a pinch of salt to the water.
- Bring potatoes to a boil over high heat, then reduce to medium heat and simmer for 12-15 minutes until potatoes are tender but not mushy. Test doneness by piercing with a fork.
- Drain potatoes in a colander and rinse with cold water to stop the cooking process. Allow potatoes to cool completely at room temperature.
- While potatoes are cooling, hard-boil eggs by placing them in a pot, covering with water, bringing to a boil, then removing from heat and letting sit covered for 10-12 minutes.
- Peel and chop hard-boiled eggs into small, uniform pieces.
- Finely dice celery and onion into small, consistent pieces.
- In a large mixing bowl, combine mayonnaise, yellow mustard, salt, and pepper. Whisk until smooth and well-blended.
- Add cooled potatoes, chopped eggs, diced celery, and onion to the mustard mixture. Gently fold ingredients together to coat evenly without breaking potato pieces.
- Cover and refrigerate potato salad for at least 1 hour to allow flavors to meld together.
- Before serving, taste and adjust seasoning with additional salt and pepper if needed. Serve chilled.
Tips
- Choose the right potatoes: Use waxy potatoes like Yukon Gold or red potatoes that hold their shape when boiled.
- Temperature matters: Always start with cold water when boiling potatoes to ensure even cooking.
- Don't overcook: Check potato tenderness with a fork - they should be soft but not falling apart.
- Cooling is crucial: Let potatoes cool completely to prevent the mayonnaise from breaking down.
- Flavor development: Refrigerate the salad for at least an hour before serving to allow the flavors to meld together.
- Customize your kick: Adjust the mustard-to-mayonnaise ratio to suit your personal taste preference.
- Make ahead: This salad tastes even better the next day, making it perfect for meal prep and gatherings!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 6g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 75mg
