Southern Style Potato Salad with Mustard and Eggs
This Southern Style Potato Salad with Mustard and Eggs is a creamy, tangy dish perfect for family gatherings and barbecues. Simple to prepare, it's a classic side that everyone will love.
Equipment
- 1 large pot for boiling potatoes
- 1 mixing bowl large
- 1 knife for chopping ingredients
Ingredients
Salad Ingredients
- 3 pounds red potatoes
- 4 large eggs hard-boiled and chopped
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 1/2 cup celery diced
- 1/2 cup onion finely chopped
- 1/4 cup dill pickles diced
Optional Add-ins
- 1/4 cup crispy bacon bits
- 2 tbsp fresh parsley chopped
- 1/4 tsp paprika
Instructions
Preparation
- Wash and peel the red potatoes. Cut them into bite-sized pieces and place them in a large pot of cold water. Bring to a boil and cook until fork-tender, about 10-15 minutes. Drain and let cool.
- While the potatoes are cooking, chop the hard-boiled eggs and set aside.
- In a large mixing bowl, combine mayonnaise, mustard, chopped eggs, celery, onion, and dill pickles. Mix until well combined.
- Gently fold the cooled potatoes into the dressing mixture. Ensure all potatoes are evenly coated.
- If desired, add bacon bits, parsley, and paprika. Mix gently to incorporate.
- Cover the salad and refrigerate for at least an hour before serving to allow flavors to meld.
Serving
- Serve the potato salad cold, garnished with additional parsley or paprika if desired.
Storage
- Store leftovers in an airtight container in the refrigerator for up to three days.
Notes
Pro Tips: Choose waxy potatoes for the best texture. Balance mustard and pickle flavors to taste. Chill the salad for flavor fusion. Ingredient Substitutions: Use Greek yogurt instead of mayonnaise for a tangier taste. How to Serve: Serve cold, garnished with fresh herbs. Storage & Freshness: Store in an airtight container for up to three days. Make-Ahead Tips: Prepare a day in advance for the best flavor.