Updated: Jul 29
Southern-style mustard potato salad is the perfect side dish! Boiled potatoes mixed with cooked eggs, celery, and a creamy mustard dressing in this classic southern recipe.
Who does not like Potato salad? You cannot have a cookout without it. My sister finally gave me her famous potato salad recipe. The key ingredients that make her dish different from others are that she uses four different mustards, and she adds tartar sauce and the use of Tarragon vinegar. In most Potato salad, you will see it calls for Apple cider vinegar and only two mustards at most. So, I twist my sister's recipe and add some dill to the salad, and my measurements are different. I hope you guys enjoy my take on my Sister's Best Potato Salad.
Are you looking to host a 4th of July cookout Plan a fun and festive 4th of July feast with these delicious recipes…?
Before we get into the recipe, you know I love to give you guys the history behind some of my favorite dishes I make on my blog.
A hearty side dish that consists of potatoes, eggs, vegetables, and mayonnaise.
The earliest written recipes for American potato salad date to the mid-19th century. Cooked potatoes were typically dressed with oil, vinegar, and herbs, which culinary historians believe were introduced by German immigrants who had a penchant for sour, sweet, and spicy ingredients such as vinegar, sugar, and coarse mustard. Hot potato salad, usually made with bacon, onion, and vinegar dressing was so strongly associated with German immigrants that it was called "German potato salad."
It is unclear who first added the mayo to potato salad. Bottled commercial mayonnaise became available in the early 1900s. Although it was not until the 1920s and 1930s, with the introduction of iconic American mayo brands such as Hellman's, Best Foods, and Miracle Whip, that mayo-based salads became popular.
Early 20th-century American recipes for mayo-based potato salad typically consisted of cooked potatoes and chopped celery seasoned with dried herbs and bathed in creamy mayo. Things have not changed much in nearly a century. There is no one correct way to make potato salad; numerous regional variations exist, and virtually every American family has its favorite recipe made with its secret ingredient.
So, let’s get into this recipe:
4 pounds Yukon Gold potatoes
1 cups mayonnaise (your favorite brand) I use Hellman’s.
½ cup Tartar Sauce
½ cup refrigerated sweet pickle relish.
2 tablespoons yellow mustard, or 1-part yellow + 1-part Dijon
1 Teaspoon Grey Poupon This is the extra Mustard that is added.
1 tablespoon Tarragon vinegar
1 teaspoon hot Horseradish mustard
1/2 teaspoon paprika
2 hardboiled eggs peeled and chopped.
3 celery stalks, diced.
1/2 cup sweet onion, diced.
1 tablespoon fresh chopped dill
Salt and pepper
Cut the potatoes into quarters and place them in a large stockpot.
Fill the pot with cold water until it is 1 inch over the top of the potatoes.
Set the pot over high heat and bring to a boil.
Once boiling, add one tablespoon salt and cook the potatoes for 15-25 minutes, until fork-tender.
Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, mustards, Tartar Sauce, Tarragon Vinegar, celery paprika, one teaspoon salt, and pepper to taste. Stir until smooth. Then chop the eggs, celery, onions, and dill.
Once the potatoes are soft, drain off all the water. Remove the skin and chop the potatoes into 1/2-inch chunks. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika. Cover the potato salad and refrigerate for at least 2 hours.
It tastes even better on day two!