Southern Mustard Potato Salad

"This has a lot of eggs, add less if you want"

Original recipe yields 6 servings


  • Serving Size: 1 (288.1 g)
  • Calories 261.5
  • Total Fat - 8.6 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 178.6 mg
  • Sodium - 696.2 mg
  • Total Carbohydrate - 37.8 g
  • Dietary Fiber - 4.9 g
  • Sugars - 4.2 g
  • Protein - 9.6 g
  • Calcium - 58.7 mg
  • Iron - 2.1 mg
  • Vitamin C - 16.5 mg
  • Thiamin - 0.2 mg

Step 1

Mix all veggies together.

Step 2

Mix salad dressing. Pour onto veggies the mix.

Step 3

Add eggs, mix.

Step 4

Chill overnight so flavors meld.

Tips & Variations

No special items needed.



We love our potato salad here, and we have a few old family time favourites, which I regularly make. DS is a bit of a connoisseur when it comes to potato salad, and he had nothing but high praise for this salad. I only had a pickle relish on hand, so I used that and added some diced gherkins. I also added some leftover peas I had on hand and substituted for the celery. This potato salad is so easy to make, and so darned delicious. Great flavors and we loved the addition of the gherkin and eggs in this salad. This was even better the next day, the flavour becoming a little more intense and even more delicious (if that was possible). An all round winner here, which is now on my favourite potato salad list.

review by:
(2 Feb 2018)


This potato salad is something to get excited about, I can remember my granny making potato salad with pickles juice and eggs, this brought back many great memories. Everyone gobbled it up quickly, this is a potato salad I will make again, thanks dienieb!

review by:
(22 Apr 2016)