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Jun 25, 2020

Country Style Potato Salad with Creole Mustard

Country Style Potato Salad is an American summer favorite. You can make up a huge batch for family reunions or scale the recipe for a dish for four.

Country Style Potato Salad with Creole Mustard

This potato salad is creamy and egg-y, and has a little bit of crunch from celery. It definitely epitomizes the potato salad you think of for summer picnics.

This potato salad recipe is really flexible. You can add more spices, extra vegetables, and vary the kinds of potatoes you use. However you assemble it, it will take you to "back in the day."

Country Style Potato Salad

This potato salad recipe definitely falls on the "yes, I love mayo in my potato salad" side. It's a classic, and will take you back to your childhood. I wouldn't even object if you substituted Miracle Whip for the mayonnaise.

The secrets to this potato salad recipe:

First, to get extra potato-y creaminess in the dressing, use two or three kinds of potatoes. I used russet potatoes, which kind of crumble and get mixed into the mayo, as well as Yukon Golds and red potatoes, which hold their shape pretty much no matter how much you boil them.

For the mustard in this recipe, I used Creole mustard, but feel free to use yellow, Dijon, spicy brown, or any other type of mustard you prefer.

Potato Salad with Creole Mustard

Creole Mustard is kind of a mixture of grainy mixture and horseradish that is popular in Louisiana. It adds a nice kick to this potato salad. I first tried it in shrimp remoulade and was hooked. It's also fabulous on beef dip sandwiches.

Of course this potato salad, in order to be traditional, must include sweet pickle relish!

Plus, be sure to garnish the top of the potato salad with more sliced hard boiled eggs for that extra "something something."

Potato Salad with hard boiled eggs

Ways to dress up this summer potato salad:

One of my favorite add-ins is a dash of Sriracha sauce. You can also add a dash of cayenne pepper.

Another fabulous ingredient is chopped cooked bacon or ham (I lean toward bacon of course).

Be sure to check your veggie drawer in your fridge for anything that might be getting a little tired. Chopped dill, chives, or shallots would be great additions.

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month's theme is a Easy Summer Dishes, and our host is Barb who blogs at Creative Culinary If you're unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location.

With Progressive Eats it's a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious summer inspired dishes!

Easy Summer Dishes

Side Dishes

Country potato salad

More delicious potato salad recipes:

Country Style Potato Salad with Creole Mustard

Country Style Potato Salad with Creole Mustard
Yield: 12 servings
Country Style Potato Salad is an American summer favorite. You can make up a huge batch for family reunions or a dish for four for an easy cold side dish.


  • 1 pound russet potatoes, peeled and cut into 1 inch cubes
  • 1 pound Yukon Gold and/or red potatoes, or a mixture of both, peeled and cut into 1 inch cubes. 
  • Salt to taste
  • 3/4 cup diced celery, including leaves
  • 1/2 cup thinly sliced scallions
  • 1/2 cup chopped fresh parsley
  • 4 hard boiled eggs, coarsely chopped, plus more, sliced for garnish
  • 5 tablespoons sweet pickle relish
  • 2 tablespoons Creole mustard 
  • 1/2 cup mayonnaise, plus more as needed
  • 1/2 teaspoon freshly ground black pepper
  • Paprika for garnish


  1. In a 4 quart saucepan, add the potatoes and cover with water. Add a generous sprinkling of salt to the water and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes. 
  2. Drain the potatoes and add them to a large heat proof bowl. Let the potatoes cool.
  3. Add the celery, green onions, parsley, hard boiled eggs, and relish, and toss the ingredients. 
  4. Mix the mustard, mayonnaise, black pepper, and 1/2 teaspoon salt. 
  5. Fold the ingredients together until mixed. Cover with plastic wrap and refrigerate overnight so the flavors can meld. 
  6. Sprinkle with paprika and top with extra hard boiled egg slices. 
Potato salad
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Would you like to comment?

  1. What a yummy twist on the classic picnic salad, Karen! Need to put Creole mustard on my shopping list immediately!!!

  2. This looks terrific and reminds me of the potato salads I grew up with. Except for the Creole mustard. I really must hunt that down - I love horseradish and know I'd love it!!

  3. You had me at creamy and crunchy - then you added mustard and sriracha. Oh my! I cannot wait to try this.

  4. What a wonderful twist on the classic recipe Karen, I love Creole mustard and it really takes this to a whole new level!

  5. What a great picnic salad! My family would adore this. And I especially love how fexible the recipe is.

  6. Creole mustard! Now that's one I haven't had! What a delicious salad!!


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