Mustard Potato Salad


Texans have a thing for the color yellow. Yellow roses. Yellow ribbons for soldiers. And yummy yellow potato salad.

Of course, around here you say “yella.”

This recipe is from my Nanny, handed down to my mother – and a favorite of mine. We love this dish served with Crock Pot BBQ pork sandwiches. I whipped up a big bowl of potato salad to feed us while we painted our living room with some good friends. And I remembered to snap a few pics to share with you.


Mustard Potato Salad


  • 6-8 Large potatoes, peeled and cubed
  • 6 eggs, boiled
  • 1/2 cup yellow mustard
  • 1 stick butter
  • 1 cup mayonnaise
  • 1 cup dill pickle relish
  • 1 tablespoon garlic powder
  • Salt and pepper to taste

Peel and cube potatoes. This recipe can be adjusted for your family size. We’re a large family, so we tend to make big batches of potato salad.


Boil potatoes until just barely soft. You want your potatoes to retain their shape during mixing. Nobody wants mustard mashed potatoes. While boiling potatoes, boil the eggs.


Generally, I bring the eggs to boiling, turn off the heat and let the eggs remain in the hot water while the potatoes finish cooking.

Drain hot water from potatoes and eggs. Fill egg pot with cool water, keeping eggs stashed there to cool until you’re ready to dice them later.

In a large bowl, add hot potatoes, cubed butter, mayonnaise, relish, mustard, garlic powder, salt and pepper. I let this sit for a few minutes while I prepare the boiled eggs. This gives the butter time to melt, creating a nice sauce for your potatoes.


Peel eggs and allow them to cool on a plate. Gently turn the potatoes to coat with mustard-relish-butter-mayonnaise awesomeness. It’s important to be careful with the potatoes. Use a folding method, to mix. The goal is to coat the potatoes with out breaking them down into mush.

Once coated, add diced eggs.


We prefer large chunks of eggs, but it’s really up to you. It’s not like the Potato Salad Police are going to show up at your door for an egg infraction or anything.

Use a folding method to mix again. Chill potato salad in the refrigerator until ready to serve. I generally let mine cool for at least 2 hours.

Best served with some kind of BBQ and beans. Oh yes ma’am.


Oh, our living room? It looks amazing!

Bye-bye yucky brown color, hello gorgeous blue!

Bye-bye yucky brown color, hello gorgeous blue!


I can’t wait to post more pictures of our redecorating job. There’s so much fun color now in our living room! These pillows were our inspiration.

4 thoughts on “Mustard Potato Salad

  1. Now I’m confused, I thought mustard potato salad was a Northern thing-simply because my mom has always made it with mustard and she was born and raised in PA-and when I moved to NC the only mustard potato salad I could find at the grocery store was Amish! Regardless, it’s my favorite type of potato salad 🙂 Her recipe is very similar to yours, except she uses a squirt of lemon juice, no butter, and adds celery.

    I love the color blue you chose for your living room, by the way, it’s gorgeous!

    • I’ll bet mustard potato salad has it’s roots in German potato salad, which used vinegar 🙂 there’s a large German heritage here in the Texas hill country. But that would explain its presence up north too.

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