Is there anything more happy looking than a bowl full of Mustard Potato Salad? Mustard Potato Salad just looks like a bowl full of sunshine and makes the perfect side dish for spring and summer BBQ’s and even a perfect side dish for Easter dinner! This Mustard Potato Salad is one I grew up eating every spring and summer. My mom always made this Mustard Potato Salad and served it with BBQ ribs, BBQ baked beans, and coleslaw.
If you follow me on Instagram and watch my stories, then you’ve probably met my Granny via my stories. This Mustard Potato Salad is her favorite and she claims it tastes just like the Potato Salad her mom always made growing up. I think that’s a pretty good recommendation! I will say, this recipe uses sweet pickle relish so this Mustard Potato Salad has a slight sweet taste to it. I would call this a more Amish style Mustard Potato Salad.
So let’s start with the basics. Grab several large russet potatoes – I ended up using four large potatoes. Peel the skin from the potatoes using a potato peeler, then wash any dirt from the peeled potatoes.
Once the potatoes have been peeled and rinsed, dice them into large chunks.
Place all of the chunks of potato into a two quart or larger slow cooker OR place into a large sauce pan on the stove.
Whether you choose to slow cook these potatoes or cook them on the stove top, be sure to cover the potatoes with water.
If you’re slow cooking the potatoes, place the lid on the slow cooker and cook on high four hours or low six hours. If you’re cooking the potatoes on the stove top, turn the heat to medium high heat and bring to a boil. Boil the potatoes for about ten minutes or until the potatoes are tender when pierced with a fork.
Once the cooking time is complete, remove the potatoes from the heat and pour off all of the water using a colander.
Place the potatoes into a large mixing bowl and start mashing them with a potato masher. You don’t have to just pulverize the potatoes but you need to make sure there are no large chunks.
Now it’s time to add the good stuff. Add in half of a cup of mayonnaise and half of a cup of mustard.
Once the mayonnaise and mustard has been added to the potatoes, stir well until all ingredients are well combined.
Add in half of a teaspoon of ground black pepper one fourth of a teaspoon of salt, and then one teaspoon of granulated white sugar.
Lastly, add in half of a cup of sweet pickle relish. This sweet pickle relish is what gives this Mustard Potato Salad such a good flavor!
Stir the sweet pickle relish into the Mustard Potato Salad and ensure that all ingredients are well combined. Once you’ve stirred in the sweet pickle relish, this Mustard Potato Salad is ready to serve!
So just like that, you have easy, delicious, Mustard Potato Salad. Such a great addition to the dinner table!
Thank you for stopping by my kitchen today and listening to my stories about this favorite childhood dish. I have loved having you here!
Happy eating my friends!
Mustard Potato Salad
Fast and easy Amish style Mustard Potato Salad. Perfect for Easter dinner and summer BBQ's.
- 4 large russet potatoes peeled and chunked
- 1/2 cup mayonnaise
- 1/2 cup mustard
- 1/2 cup sweet pickle relish
- 1/2 tsp ground black pepper
- 1/4 tsp salt
- 1 tsp granulated white sugar
Place the peeled and chunked potatoes into a 2 quart or larger slow cooker or in a large sauce pan and cover with water.
If using a slow cooker, place the lid on the slow cooker and cook on high 4 hours or low 6 hours. If cooking on the stove top, cook on medium high heat until the water comes to a boil. Boil until the potatoes are tender when pierced with a fork.
Drain the water from the potatoes using a colander and place into a large mixing bowl.
Mash the potatoes using a potato masher until no large chunks remain.
Add in all other remaining ingredients and stir until well combined.
Serve immediately or cover and place in the fridge.
Shared at Meal Plan Monday
Shared at Weekend Potluck