There’s something truly comforting about a well-made potato salad, and this Mustard Potato Salad is one of my all-time favorites. It’s tangy, creamy, and just the right balance of bold flavors with a little crunch. Whether you’re prepping for a picnic, barbecue, or just a simple weeknight dinner, this salad is an absolute crowd-pleaser. I promise, once you try this recipe, it’ll quickly become your go-to side dish!
Why You’ll Love This Mustard Potato Salad
This isn’t your average mayo-heavy potato salad. The star here is the mustard-based dressing that adds a zingy punch without overpowering the natural sweetness of tender potatoes. Plus, the crisp celery and onions add a refreshing crunch, while chopped hard-boiled eggs bring a lovely creaminess. It’s a perfect balance of textures and flavors that come together effortlessly.
One of my favorite things about this recipe is how customizable it is. You can easily tweak the mustard types, add more veggies, or lighten it up with Greek yogurt instead of mayonnaise. And don’t forget—the flavors deepen and improve after chilling, so it’s a great make-ahead dish that’s ready when you are!
Ingredients
To get that perfect mustard potato salad, you want to use the right ingredients. Here’s what I recommend:
- 2 lbs Yukon Gold potatoes, peeled and cubed (Yukon Golds are great because they hold their shape and have a buttery texture)
- 1/2 cup mayonnaise (feel free to substitute half with Greek yogurt for a lighter twist)
- 2 tablespoons yellow mustard (adds a mellow tang)
- 1 tablespoon Dijon mustard (for a sharper, more complex mustard flavor)
- 2 tablespoons apple cider vinegar (brings brightness and balances creaminess)
- 2 celery stalks, finely chopped (for that satisfying crunch)
- 1/4 cup red onion, finely chopped (you can swap for yellow onion if you prefer a milder bite)
- 2 hard-boiled eggs, chopped (optional but recommended for creaminess)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish and freshness)
Instructions
- Cook the potatoes perfectly: Place your cubed potatoes in a large pot and cover with cold water. Add a pinch of salt, then bring to a boil. This method ensures even cooking without mushiness. Boil for about 10-12 minutes or until potatoes are just fork-tender. Be careful not to overcook; you want them tender but still holding their shape.
- Drain and cool: Drain the potatoes well and let them cool slightly. Cooling helps the salad stay firm and absorb the dressing better.
- Make the mustard dressing: In a large mixing bowl, whisk together the mayonnaise, yellow mustard, Dijon mustard, and apple cider vinegar until smooth and creamy. This dressing is where the magic happens, so taste and adjust the mustard if you want it tangier or milder.
- Combine all ingredients: Add the cooled potatoes, chopped celery, red onion, and hard-boiled eggs into the bowl with the dressing. Gently fold everything together, taking care not to mash the potatoes.
- Season and chill: Season with salt and freshly ground black pepper to taste. Cover and chill the salad in the refrigerator for at least one hour. This resting time lets the flavors meld beautifully.
- Final touch: Before serving, sprinkle chopped fresh parsley over the top for a pop of color and extra freshness.
Tips and Tricks for the Best Potato Salad
- Don’t skip chilling: I know it’s tempting to dive right in, but chilling for at least an hour is essential. It lets the potatoes soak up all those zesty dressing flavors and makes the salad taste way better.
- Use waxy potatoes: Yukon Gold or red potatoes hold their shape and texture much better than starchy potatoes like Russets, which can turn mushy.
- Peel or don’t peel: I often leave the skins on for extra texture and nutrients—just give them a good scrub before cooking.
- Customize your mustard: Play with different mustard varieties—whole grain mustard adds a nice texture and mild heat, while spicy brown mustard brings a deeper flavor.
- Add crunch or sweetness: If you like a little extra crunch, toss in chopped dill pickles or radishes. For a sweet twist, a spoonful of honey or sweet relish complements the mustard tang nicely.
- Make it lighter: Substitute half or all of the mayo with Greek yogurt for a lighter, tangier salad that still feels indulgent.
Serving Suggestions
This mustard potato salad is incredibly versatile and pairs well with so many dishes. Serve it alongside:
- Grilled chicken or fish for a balanced, healthy meal.
- Classic burgers or veggie burgers for a backyard BBQ.
- Roasted or grilled vegetables to keep things vegetarian and fresh.
- Sandwiches or wraps to add a creamy, zesty side.
- Picnic or potluck spreads where you want something easy, make-ahead, and loved by everyone.
You’ll find this potato salad brightens up any meal with its creamy texture and bold mustard flavor!
Storage and Make-Ahead Tips
Store your mustard potato salad in an airtight container in the fridge for up to four days. The flavors actually improve after a day, making it perfect for prepping in advance. Just keep in mind, avoid freezing—it will change the texture and cause the dressing to separate.
Before serving leftovers, give the salad a gentle stir and check the seasoning, adding a little more salt or mustard if needed to freshen it up.
FAQs About Mustard Potato Salad
What kind of potatoes work best?
Waxy potatoes like Yukon Gold or red potatoes are your best bet because they hold their shape and have a creamy texture that won’t turn mushy.
Can I make this salad ahead?
Absolutely! It tastes even better after a few hours or overnight in the fridge as the flavors meld perfectly.
How do I keep potatoes from getting mushy?
Cook just until fork-tender and avoid overboiling. Quickly cooling the potatoes helps too.
Can I leave the skins on the potatoes?
Yes! Leaving skins on adds extra texture and nutrients. Just make sure to scrub the potatoes well before cooking.
What mustard should I use?
Yellow mustard and Dijon are classic choices here, but feel free to experiment with spicy brown or whole grain mustard for different flavor profiles.
Can I omit the eggs?
Yes, eggs are traditional but optional. Omit if you want an egg-free or vegan version.
Is this recipe gluten-free?
Yes, provided all condiments like mustard, mayonnaise, and vinegar are gluten-free certified.
Final Thoughts
This mustard potato salad nails that perfect balance of creamy, tangy, and crunchy. It’s simple, quick to make, and endlessly adaptable to your taste. Whether you’re looking for an easy side dish for your next cookout or a reliable picnic recipe, this salad has got you covered. Trust me, once you make it, it’ll be a staple in your recipe box!
You’ll love how easy it is to put together, and your family and friends will keep asking for more. So grab those potatoes and mustard—you’re about to make some magic happen!
Mustard Potato Salad
Ingredients
- 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 stalks celery, finely chopped
- 1/4 cup red onion, finely chopped
- 2 large hard-boiled eggs, chopped
- to taste salt and pepper
- 1 tbsp fresh parsley, chopped (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 potatoes 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 until smooth.
- Add the cooled potatoes, celery, red onion, and chopped eggs to the bowl.
- Gently fold everything together until evenly coated.
- 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.
