re: Potato salad: more mustard or mayonnaise?

Mayo for me, but not too much, with a little squirt of yellow mustard for color. Be sure to use plenty of salt and pepper as the potatoes soak it up and small diced celery for crunch. Hardboiled eggs and green onions. I usually throw in Italian seasoning as well and some red wine vinegar for tang. That's the basic potato salad. Other times, I like to use seafood-boiled potatoes, as another person commented. Try using Cousins Creole Tomato dressing in place of or along with the mayo. This version would have no mustard. If you are going to use bacon bits in any version, only use bacon you've cooked and crumbled yourself.

I’ve had amazing potato salads of all kinds, so please keep doing them all. But personally I prefer the mayo-based ones especially when they boil the potatoes with crab boil

Most of my yellow comes from egg yoks .But I do ad some mustard. Dill not sweet relish. Enough Mayo to hold it together.

I love me some McAlister’s potato salad. Anytime we have a need for some for a family function...I go pick up a quart or two depending on how many people we’re feeding. For a side item that most folks are only going to get a little scoop of....I’d rather keep it simple and easy.

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Amirite?

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No

Never mustard. Mayo, Salt, black pepper, and white vinegar. Eggs of course. Just enough mayo to hold it all together. Never wet enough where it's watery.