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+ servings
Potato Salad

Mustard Potato Salad

Mustard potato salad made with potatoes, sweet pickle relish, mustard, creamy dressing, eggs, onion, and celery is a perfect mixture.
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Course Salad
Cuisine American
Servings 12 servings


  • 6 medium potatoes 2 pounds, peeled and cubed
  • 2 ribs of finely chopped celery
  • One small Vidalia onion finely chopped or minced
  • 1 1/4 cups of mayonnaise or salad dressing
  • 1/4 cup or less of sugar
  • A tablespoon of yellow mustard
  • 1/4 cup of sweet pickle relish
  • 6 hard-boiled eggs I cook mine in the Instant Pot Coarsely chop 5 of the eggs and slice the 6th.
  • 1/4 teaspoon each of salt and pepper
  • Hungarian Paprika not smoked


  • In a covered saucepan cook the potatoes in boiling salted water until just fork tender. Should take 10-12 minutes.  Then, spread the potatoes out on a sheet pan so they can cool quickly.  Allow about 10 minutes.
  • Using a large bowl, combine celery, onion, mayonnaise or salad dressing, relish, mustard, sugar, salt, and pepper.
  • Now, add the potatoes and eggs to the above mixture.  Toss lightly to mix.
  • Place the slices on the top of the mixture.  Sprinkle lightly with paprika.
  • Finally, cover and chill for 6-12 hours.


My mother always prepared mashed potato salad, but I prefer the cubed potatoes.
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Keyword mustard potato salad, old fashioned mustard potato salad, picnic, potato sidedish
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