Mustard Potato Salad

Yield 6 people

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  • 6 medium russet potatoes peeled, chopped
  • 1/2 cup sweet onions diced
  • 1/2 cup red bell pepper diced
  • 1/2 cup dill pickles diced
  • 2 tbsp dill weed chopped
  • 4 hard boiled eggs peeled, chopped
  • 2 cups mayonnaise
  • 1/2 cup yellow mustard
  • 1/4 cup cheddar cheese shredded
  • 2 tbsp Parsley chopped
  • Salt to taste
  • pepper to taste


  1. Place potatoes in a large heavy sauce pan. Cover with cold water. Bring to a boil, then reduce heat to low and simmer 10-15 minutes, until tender. Drain and refrigerate until chilled.
  2. In a large bowl, combine all ingredients except shredded cheese and parsley. Mix well. Test for salt and pepper.
  3. Add chilled potatoes, gently mix. Sprinkle cheese and parsley over top of salad.
  4. Cover and refrigerate until cold.


A classic southern style classic.