Southern Style Mustard Potato Salad Recipe

Southern Style Mustard Potato Salad Recipe

Tender potatoes, crunchy veggies, mustard, eggs, and a creamy dressing make this easy potato salad recipe a family favorite.

Ingredients  2 pounds russet potatoes peeled and cubed (4-5 potatoes)

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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 prepared yellow mustard (or creole style for extra kick) 1/2 cup real full-fat 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

Instructions 1. Add 4 quarts of water to a 6-quart pot and bring to a rolling boil over high heat. Add potatoes and salt and 2. cook until potatoes are just starting to fall apart, about 10 minutes..

3. Drain potatoes well in a colander and return them to hot pan for a minute to dry out excess water.

4. Place the potatoes, eggs, celery, onion, pickle relish and juice into a large mixing bowl.

5. Add half of the mustard and mayonnaise and stir well to combine.

6. Add enough of remaining mixture to give the potato salad a creamy consistency, but not too wet.

7. Add salt and pepper, adjusting to taste if needed.

8. Refrigerate until ready to serve. The longer it sits, the more the flavors will meld together.

9. Just before serving, sprinkle with paprika.

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