Mustard Potato Salad
A tangy and creamy mustard potato salad made with tender potatoes, crunchy celery, and a flavorful mustard dressing, perfect for picnics and barbecues.
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.
Nutrition
Serving: 1peopleCalories: 280kcalCarbohydrates: 26gProtein: 5gFat: 17gSaturated Fat: 3gCholesterol: 70mgSodium: 360mgFiber: 3gSugar: 3g
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