Mustard Potato Salad

Mustard Potato Salad is a tangy, creamy, and satisfying side dish that’s a staple at picnics, barbecues, and family gatherings. Featuring tender potatoes tossed with a bold mustard dressing and simple add-ins like celery, onions, and eggs, this classic recipe is both comforting and full of flavor.

Why You’ll Love This Recipe

This mustard-based version of potato salad has a zingy bite that balances the creaminess of the dressing. It’s easy to prepare ahead of time, customizable to your taste, and a reliable crowd-pleaser.

• Bold and tangy flavor
• Great make-ahead dish
• Perfect for potlucks, BBQs, and everyday meals
• Customizable ingredients
• Creamy texture with a crisp bite from veggies

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Potatoes (Yukon Gold or red potatoes work well)
• Hard-boiled eggs, chopped
• Celery, finely chopped
• Red or yellow onion, finely chopped
• Dijon or yellow mustard
• Mayonnaise
• Apple cider vinegar or pickle juice
• Salt and black pepper
• Optional: paprika, fresh parsley, dill pickles

directions

this recipe

1. Boil potatoes until tender, about 15–20 minutes. Drain and let cool slightly, then cut into bite-sized pieces.
2. In a large bowl, mix together mayonnaise, mustard, and vinegar or pickle juice until smooth.
3. Add chopped potatoes, eggs, celery, and onions to the bowl.
4. Toss everything together until evenly coated. Season with salt and pepper to taste.
5. Chill in the refrigerator for at least 1 hour before serving.
6. Garnish with paprika or fresh herbs if desired.

Servings and timing

This recipe makes about 6–8 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Chill time: 1 hour
Total time: 1 hour 30 minutes

Variations

• Make it sweet and tangy: Add a touch of honey or sweet relish.
• Add crunch: Include chopped pickles, bell peppers, or radishes.
• Go full Dijon: Use only Dijon mustard for a sharper flavor.
• Use Greek yogurt: Swap some or all of the mayo for Greek yogurt for a lighter version.
• Spice it up: Add a dash of cayenne or hot sauce for extra kick.

storage/reheating

Store in an airtight container in the fridge for up to 4 days.
Do not freeze, as the dressing may separate and the texture will suffer.
This dish is served cold or at room temperature and does not require reheating.

FAQs

What kind of potatoes work best?

Waxy potatoes like Yukon Gold or red potatoes hold their shape best and have a creamy texture.

Can I make this potato salad ahead of time?

Yes, it actually tastes better after a few hours in the fridge as the flavors meld.

How do I keep the potatoes from getting mushy?

Don’t overboil them—cook just until fork-tender, then cool quickly.

Can I leave the skins on the potatoes?

Absolutely. Just scrub them well before boiling for added texture and nutrients.

Can I use different types of mustard?

Yes, Dijon, yellow, spicy brown, or whole grain all work, depending on your preference.

How long does it need to chill?

At least 1 hour is ideal, but overnight is even better for full flavor.

Can I omit the eggs?

Yes, eggs are traditional but optional—omit them if you prefer or need an egg-free version.

How do I make it dairy-free?

This recipe is naturally dairy-free as long as the mayonnaise you use is dairy-free.

Is this recipe gluten-free?

Yes, as long as all condiments (mustard, mayo, vinegar) are certified gluten-free.

What pairs well with mustard potato salad?

Grilled meats, burgers, barbecue ribs, sandwiches, or roasted veggies all pair well.

Conclusion

Mustard Potato Salad is a classic, zesty side dish that brings bold flavor and creamy texture to your table. Whether you’re making it for a picnic, a potluck, or a weeknight dinner, it’s a versatile and delicious recipe that’s easy to prepare and always a hit. Try it once, and it just might become your go-to potato salad recipe.

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