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A large floral bowl filled with creamy, yellow mustard-based Southern tater salad, topped with meticulously arranged hard-boiled egg slices and a heavy dusting of paprika.

Authentic Southern Tater Salad

A classic, creamy, and deeply flavorful mustard-based potato salad featuring hard-boiled eggs, sweet relish, and a signature paprika garnish.
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Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs Russet potatoes peeled and cut into 1-inch cubes
  • 6 large eggs hard-boiled, peeled
  • 1 cup high-quality mayonnaise like Duke's
  • 3 tbsp yellow mustard
  • ¼ cup sweet pickle relish drained
  • ¼ cup white or yellow onion finely minced
  • ¼ cup celery finely diced
  • 1 tsp kosher salt plus more for boiling potatoes
  • ½ tsp black pepper
  • ½ tsp celery seed
  • Smoked or sweet paprika for garnish

Equipment

  • Large pot
  • Colander
  • Large mixing bowls
  • Whisk
  • Wooden spoon or rubber spatula

Method
 

  1. Boil Potatoes: Place the cubed potatoes in a large pot, cover with cold water, and heavily salt the water. Bring to a boil over high heat, then reduce and simmer for 12-15 minutes until very fork-tender.
  2. Drain: Drain the potatoes in a colander and let them sit for 10 minutes to allow excess moisture to evaporate. Transfer to a large bowl while still warm.
  3. Mix Dressing: In a separate bowl, whisk together the mayonnaise, yellow mustard, drained sweet relish, minced onion, diced celery, salt, pepper, and celery seed.
  4. Assemble: Chop 4 of the hard-boiled eggs. Add the chopped eggs and the dressing to the warm potatoes.
  5. Fold and Mash: Use a wooden spoon to fold the mixture together. The tender potatoes will naturally mash slightly as you stir, creating a thick, creamy texture.
  6. Garnish: Smooth the top of the salad. Slice the remaining 2 hard-boiled eggs and arrange them flat on top of the salad. Dust the entire bowl generously with paprika.
  7. Chill: Cover tightly and refrigerate for at least 4 hours (preferably overnight) before serving to allow the flavors to develop.

Notes

Warm Potatoes: Always add the dressing to the potatoes while they are still slightly warm so they absorb the flavors properly.
Mustard Level: The amount of yellow mustard can be adjusted to taste. If you prefer a sharper bite, add an extra tablespoon before folding it into the potatoes.