When I was growing up in the South, potato salad was at every church potluck or family gathering but I was never a fan. In a child’s mind, something crunchy like raw onions and celery mixed in with your favorite smooth ingredients just didn’t mesh with me. The only version of potato salad I would even remotely eat was my mom’s because she left the potatoes a little bigger and included two of my personal favorites, mustard and boiled eggs. She did put raw onions in her version but not celery and I was able to pick around just those. Obviously, one would assume I would grow out of my “no crunch” in my potato salad but I never did, so I took her recipe and adapted it to one that I now love! So in honor of Mother’s Day…thanks for the inspiration, Mom!
This version omits the raw onions but does include chives which gives that “oniony” flavor along with a splash of green color. My husband’s mother always included sweet pickle relish in her version so that was a must for him if I wasn’t going to put in onions and celery so I compromised. Since I am not a sweet pickle fan, I added dill pickle relish as well to give it a tangy kick with just a tiny bit of crunch. Both relishes have bits of red pepper in them which again adds a touch of color to the white potatoes. Top it with a sprinkling of paprika, and not only do you have a tasty dish but an eye pleasing potato salad. Dig in!
Southern Mustard Potato Salad
- Russet potatoes, 8 small or 6 large, peeled and cut into 1″ pieces
- 2 cups chicken broth
- 2 tablespoons of dried parsley
- 6 boiled eggs, chopped
- 1/2 cup chives, chopped
- 1 cup of Mayonnaise (more if you prefer it creamier)
- 2-3 tablespoons of mustard (depending on how tangy you like it)
- 2 tablespoons each of sweet and dill pickle relish
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes
- Salt and Pepper to taste (I prefer Kosher Salt)
- Paprika (as much as needed to sprinkle on top)
Place potatoes in a large pot, cover with chicken broth then add enough water to completely cover. Add in parsley and bring to a boil. Bring to simmering boil and allow to cook for 10-12 minutes until tender. Drain and allow to cool. (I like to add the chicken broth because it adds another level of flavor to the potatoes.) Season with salt, pepper, and onion powder.
In a large bowl, add your chives, potatoes, and eggs.
Add in the mayonnaise, mustard, and pickle relish..stirring well
Place potato salad mixture in one of your favorite serving dishes.
Sprinkle liberally with paprika and refrigerate for at least 2 hours.
Serve this with your favorite burger, hot dog, or BBQ….Dig in!
Bottom Line: I could eat this by itself with nothing else…it is that good! It is so easily adaptable to your own tastes…add more or less mayonnaise and mustard. Make it your own. It will be hard to find another true Southern Mustard Potato Salad to beat this one! Let me know how it works at your next BBQ! I am Chef Frankie…always in the kitchen, having fun, and cooking with Wild Abandonment!