Recipes/ Side Items

Mustard Potato Salad

A blue and white floral bowl sits on a wooden backdrop with a white and grey striped towel underneath. The bowl is filled to the brim with bright yellow, Mustard Potato Salad.

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.

A blue and white floral bowls sits on a wooden backdrop with a white and grey striped towel underneath. The bowl is filled to the top with yellow Mustard Potato Salad

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.

An overhead shot of a blue and white bowl filled with Mustard Potato Salad. The bowl sits on a white and grey striped towel that has been placed on a wooden backdrop.


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.

A black slow cooker filled with water and diced russet potatoes sits on a counter top.

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.

A clear, glass mixing bowl filled with cooked and mashed potatoes, mayonnaise, and mustard sits on a counter top with a silver spoon resting inside the bowl.

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.

A clear glass mixing bowl filled with yellow mashed potatoes sits on a counter top. Granulated white sugar and ground black pepper has been added to the bowl but not stirred in and a silver spoon is resting inside the bowl.

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!

A clear glass mixing bowl filled with mashed, yellow potatoes sits on a counter top with a silver spoon resting inside. A dollop of pickle relish has been added to the bowl but not stirred in.

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!

A blue and white bowl filled with Mustard Potato Salad sits on top of a white and grey striped towel on a wooden backdrop.

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!

-Amy

Mustard Potato Salad

Fast and easy Southern Style Mustard Potato Salad. Perfect for Easter dinner and summer BBQ's.

Course Side Dish
Cuisine American
Keyword Easy Mustard Potato Salad, Easy Potato Salad Recipe, Mustard Potato Salad, Old Fashioned Potato Salad Recipe, Southern Style Potato Salad Recipe, Yellow Mustard Potato Salad Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 servings
Calories 210 kcal
Author Amy - The Speedy Spatula

Ingredients

  • 4 large russet potatoes peeled and diced
  • 1/2 cup mayonnaise
  • 1/2 cup mustard
  • 1/4 cup sweet pickle relish
  • 1/4 tsp ground black pepper
  • 1/4 tsp salt
  • 1 tsp granulated white sugar

Instructions

  1. Peel and dice russet potatoes and place into a large sauce pan. Fill with water until potatoes are covered. 

  2. Cook on medium high heat until the water comes to a boil. Boil until the potatoes are tender when pierced with a fork.

  3. Drain the water from the potatoes using a colander and place into a large mixing bowl.

  4. Mash the potatoes using a potato masher until no large chunks remain. 

  5. Add in all other remaining ingredients and stir until well combined. 

  6. Serve immediately or cover and place in the fridge for up to 7 days.

Shared at Meal Plan Monday 

Shared at Weekend Potluck

Also shared at Foodie Friday

View at What’s for Dinner

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1 Comment

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    […] other recommended side items are: Potato Salad, Corn on the Cob, and Broccoli Pasta […]

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