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+ servings
a bowl of potato salad on a wooden table

Southern Potato Salad with Mustard and Eggs

Southern potato salad is a balance of sweet, tangy, crunchy and salty. Learn to make the version everyone will eat by the serving spoon full. 
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Chill time 8 hours
Total Time 28 minutes
Servings 6 people
Calories 295kcal
Author Rachel Ballard


  • 3 eggs
  • 5 medium russet potatoes peeled and cut in to 1" cubes
  • 2 1/2 teaspoons kosher salt
  • 1 small yellow onion about 3/4 cup, diced in to 1/2" pieces
  • 2 ribs celery about 3/4 cup, diced in to 1/2" pieces
  • 1 tablespoon yellow mustard
  • 6 tablespoons sweet pickle relish
  • 1/2 cup mayonnaise


  • In a small pot or sauce pan, add the eggs and cover with water. Cover and bring to a boil. Reduce heat to medium and simmer 5 minutes, then turn off the heat and let the eggs sit for 10 more. Drain and cover with cold water and allow to sit until ready to use. 
  • While the eggs simmer, fill a large pot with cold water. Add 2 teaspoons salt, and the potatoes. Cover and bring to a simmer. Cook until just fork tender--12 to 15 minutes. Drain and allow to cool in the strainer for a few minutes. Transfer to a large bowl. 
  • Add the onions, celery, mustard, relish, and mayonnaise and stir gently to combine. 
  • Taste for seasoning and add the last 1/2 teaspoon of salt a little at a time. You may not need all of it. 
  • Peel and rinse the eggs and chop into 1/2" pieces. Gently stir in to the potato salad. 
  • Cover and chill until ready to serve. It's best made up to two days in advance, but if you can let it sit about 8 hours that's fine. 


Calories: 295kcal | Carbohydrates: 39g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 1257mg | Potassium: 791mg | Fiber: 2g | Sugar: 6g | Vitamin A: 255IU | Vitamin C: 11.6mg | Calcium: 31mg | Iron: 1.7mg