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Tangy Yellow Potato Salad Recipe

Mustard Potato Salad

This tangy (and a little bit sweet) old-fashioned mustard potato salad is a great side dish to serve at summer barbecues, pot lucks or for any festive occasion or meal.

Course cookout, Dinner, picnic, Salad, Side Dish
Cuisine American
Keyword mustard, potato, Salad
Prep Time 30 minutes
Cook Time 18 minutes

Ingredients

  • 4 Russet potatoes (large)
  • 4 Green onions
  • 4 Tbsp Yellow mustard
  • 4 Tbsp Mayonnaise
  • 4 Tbsp Sweet pickle relish
  • Salt and pepper to taste

Instructions

  1. Peel the potatoes one at a time, rinse and place in large cooking pot of water.

  2. Dice the potatoes in a uniform, small dice and return to the large cooking pot of water.

  3. Add a liberal amount of salt to the pot.

  4. Bring the potatoes to a boil on top of the stove and turn the temperature down to a simmer.

  5. Simmer the potatoes for approximately 20 minutes or until the potatoes are fork tender. (Do not overcook!)

  6. Remove the potatoes from the heat and strain or dump them into a colander and allow them to cool.

  7. Trim and chop the green onions into small slices (including the green tops.)

  8. When the diced potatoes have cooled, dump them into a large mixing bowl.

  9. Add the chopped green onions.

  10. Add four tablespoons of yellow mustard.

  11. Add four tablespoons of mayonnaise.

  12. Add four tablespoons of sweet pickle relish.

  13. Sprinkle the mixture with salt and pepper.

  14. Gently mix all ingredients together until they are well mixed.

  15. Cover and chill in the refrigerator until you are ready to serve the potato salad.

Recipe Notes

If after tasting the mustard potato salad, you need more tang, add more yellow mustard. If you want a creamier texture, add more mayonnaise. If you need more sweetness, add more sweet pickle relish. Make any or all of these additions a tablespoon at a time, as a little goes a long way.