Mom's Mustard Style Potato Salad

Mom's Mustard Style Potato Salad

35 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    1 h 45 m
Recipe by  DAC92

“This is a traditional potato salad that is made from scratch.”

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Adjust Servings

Original recipe yields 8 servings



  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl and beat until smooth.
  2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  3. In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos.
  4. Blend together the mustard and salad dressing, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.

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Reviews (35)

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If you like smooth, creamy potato salad, this one could be for you. It seemed a bit dry, though and in need of more relish, eggs and some salt and pepper. I followed the recipe but rectified some of these problems with 1 1/2t salt, 1/2t pepper, 2T more of sweet pickle relish, 1t more of mustard, 3T more of miracle whip and 6 more eggs. We like our potato salad pretty eggy and mustardy. Thanks David.



My mom used to make a mashed potato salad very similar to this. I've never made potato salad and I wanted to give it a shot for our Memorial Day cook-out. I added a bit more sweet relish than the recipe stated, just because I like it. I also added just a touch more mustard (again, just a personal preference). It was fantastic! Everyone loved it and my husband said it's the best potato salad he's ever had. I agree! Thanks for a great recipe that I'm going to be using a LOT!



This beats anything from the grocery store deli! I left out the pimentos and did not mash the potatoes, but left them in bite size pieces. I also substituted in dijon mustard. The result was a tasty salad that did not drown in dressing. Even my husband who hates mayo liked this.

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Amount Per Serving (8 total)

  • Calories
  • 270 cal
  • 14%
  • Fat
  • 3.6 g
  • 6%
  • Carbs
  • 52.5 g
  • 17%
  • Protein
  • 8.4 g
  • 17%
  • Cholesterol
  • 81 mg
  • 27%
  • Sodium
  • 117 mg
  • 5%

Based on a 2,000 calorie diet



previous recipe:

Bud's Potato Salad


next recipe:

Italian Potato Salad