Description
Southern-Style Mustard Potato Salad offers a traditional, tangy, mustard-based dressing, characteristic of the American South. This recipe delivers a classic, regional potato salad.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1/2 cup mayonnaise
- 1/4 cup yellow mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon celery seed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 hard-boiled eggs, chopped (optional)
- Paprika for garnish (optional)
Instructions
- Place potatoes in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil, then reduce heat and simmer until potatoes are tender but not mushy, about 10-15 minutes.
- Drain potatoes and let them cool completely.
- In a large bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, sugar, celery seed, salt, and black pepper until smooth.
- Add the cooled potatoes, celery, red onion, and chopped hard-boiled eggs (if using) to the bowl with the dressing.
- Gently fold all ingredients together until the potatoes are evenly coated.
- Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Before serving, stir the potato salad. Garnish with paprika if desired.
Notes
- For best results, use Yukon Gold potatoes for their creamy texture.
- Adjust the amount of mustard and sugar to your taste preference.
- Chilling the potato salad overnight enhances the flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Southern American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg