Description
A tangy and creamy mustard potato salad made with tender potatoes, crunchy celery, and a flavorful mustard dressing, perfect for picnics and barbecues.
Ingredients
Units
Scale
- 2 lbs Yukon gold potatoes, peeled and cubed
- 1/2 cup mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 2 celery stalks, finely chopped
- 1/4 cup red onion, finely chopped
- 2 hard-boiled eggs, chopped
- Salt and pepper, to taste
- 1 tbsp chopped fresh parsley (optional)
Instructions
- Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until tender, about 10–12 minutes. Drain and let cool slightly.
- In a large bowl, whisk together mayonnaise, yellow mustard, Dijon mustard, and apple cider vinegar.
- Add the cooled potatoes, celery, red onion, and chopped eggs to the bowl. Gently fold to combine.
- Season with salt and pepper to taste. Chill in the refrigerator for at least 1 hour before serving.
- Garnish with fresh parsley if desired and serve cold.
Notes
- For a healthier version, substitute half of the mayonnaise with Greek yogurt.
- Letting the salad chill helps the flavors meld better.
- Adjust the mustard type and quantity for a milder or spicier taste.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 360mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg