“I loved my Mom's potato salad! Of course, although I fix it just like her, it never tastes exactly like hers, lol. Very good, southern mustard potato salad recipe. The measurements are approximations because I make it by sight, so whatever you think is correct..taste it as you go..if you put too much mustard just add a little more mayo & sugar”
READY IN:
25mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil potatoes until soft; drain water off and refridgerate potatoes to help them cool quicker. Once cool, you can either peel the skin off or leave it, then cut potatoes into small chunks, quarters, pieces. While boiling potatoes, also boil eggs in a seperate pot to save time. Peel shell off, set eggs aside.
  2. Add mayo, mustard, sugar, onion, and pickle cubes. Cut each egg in half, remove the yolk to a seperate bowl, then cut the egg white into small pieces. Add egg pieces to main bowl; stir very good to mix all the flavors.
  3. Refridgerate overnight for best taste, but you can serve right away if you choose.

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