Fast and easy Southern Style Mustard Potato Salad. Perfect for Easter dinner and summer BBQ's.
Peel and dice russet potatoes and place into a large sauce pan. Fill with water until potatoes are covered.
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 for up to 7 days.