If you are searching for a side dish that perfectly blends tangy, creamy, and hearty flavors, then this Creamy Mustard Potato Salad Recipe will quickly become your new favorite. With tender potatoes enveloped in a luscious mustard-infused dressing, every bite bursts with a delightful balance of zest and richness. This salad is not just simple to make but also incredibly versatile, bringing a fresh, vibrant twist to the traditional potato salad you know and love. Whether it’s for a picnic, barbecue, or a cozy dinner at home, this Creamy Mustard Potato Salad Recipe is bound to impress and satisfy everyone gathered around the table.
Ingredients You’ll Need
The beauty of this Creamy Mustard Potato Salad Recipe lies in its reliance on straightforward, quality ingredients that elevate the dish to something extraordinary. Each component plays a vital role in creating the perfect harmony of taste, texture, and color.
- Potatoes: Choose waxy potatoes like red or Yukon Gold for a creamy texture that holds up well.
- Mayonnaise: Adds richness and creaminess that binds the salad beautifully.
- Dijon mustard: Provides the signature tang and sharpness that defines this recipe.
- White vinegar: A splash to brighten flavors and keep the dressing lively.
- Celery: Adds a refreshing crunch and subtle earthiness.
- Red onion: Offers a mild pungency and striking color contrast.
- Fresh herbs (parsley or dill): Bring an herbal freshness to every bite.
- Salt and pepper: Essential for bringing out the full flavor spectrum.
- Hard-boiled eggs (optional): Classic addition for extra richness and texture.
How to Make Creamy Mustard Potato Salad Recipe
Step 1: Prep and Cook the Potatoes
Begin by washing and cutting your potatoes into bite-sized chunks. Simmer them gently in salted water until just fork-tender, which usually takes about 15 minutes. This ensures the potatoes stay intact and absorb dressing flavors without turning mushy.
Step 2: Drain and Cool
Drain the potatoes well and spread them on a baking sheet or large plate to cool to room temperature. This step is crucial to prevent the dressing from becoming watery and guarantees the salad maintains that perfect consistency.
Step 3: Make the Creamy Mustard Dressing
In a mixing bowl, whisk together mayonnaise, fragrant Dijon mustard, a splash of white vinegar, salt, and pepper. Taste and adjust the seasoning thoughtfully—this dressing is what gives the salad its crave-worthy tangy and creamy character.
Step 4: Combine Ingredients
Gently fold the cooled potatoes into the dressing along with finely chopped celery, red onion, fresh herbs, and hard-boiled eggs if using. Mixing carefully ensures each piece is evenly coated without breaking the potatoes, yielding a harmonious blend of flavors and textures.
Step 5: Chill Before Serving
For the best experience, refrigerate the salad for at least an hour before serving. This resting time allows the flavors to meld beautifully and the creaminess to set perfectly.
How to Serve Creamy Mustard Potato Salad Recipe
Garnishes
Sprinkle freshly chopped parsley or dill on top to add a pop of color and a hint of refreshing herbal aroma. A light dusting of smoked paprika or a few crunchy pickled jalapeño slices can also give an exciting twist.
Side Dishes
This salad pairs wonderfully with grilled meats like chicken, sausages, or steak, making it an ideal companion for any barbecue or summer cookout. It also shines alongside smoked fish or as a hearty companion to fresh green salads and crusty bread.
Creative Ways to Present
Try serving it in small mason jars for individual portions at picnics or potlucks, or arrange the salad in a colorful serving bowl surrounded by vibrant vegetable sticks. The creamy mustard dressing makes it suitable as a rich filling for sandwiches or wraps, adding versatility beyond the plate.
Make Ahead and Storage
Storing Leftovers
Place leftover salad in an airtight container and keep it refrigerated. It will hold its flavor and texture well for up to three days, making it a perfect dish to prepare ahead and enjoy later without compromising taste.
Freezing
Because of the creamy mayonnaise and fresh veggies, this Creamy Mustard Potato Salad Recipe doesn’t freeze well—the texture and flavor can break down and become watery upon thawing. It’s best to enjoy it fresh or within the refrigerated storage timeframe.
Reheating
This salad is designed to be served cold or at room temperature, so reheating is not recommended. Simply take it out of the fridge about 15 minutes before serving to let the flavors soften and meld beautifully.
FAQs
Can I use other types of mustard in this recipe?
Absolutely! While Dijon mustard is recommended for its balance of sharpness and creaminess, you can experiment with whole grain or spicy brown mustard for added texture and a different flavor profile.
Is it necessary to peel the potatoes?
Not at all. Leaving the skins on adds a lovely rustic element along with extra nutrients and texture, especially if you use thin-skinned varieties like Yukon Gold.
How can I make this recipe vegan?
To veganize the salad, substitute mayonnaise with your preferred plant-based alternative and omit the eggs. The creamy mustard dressing will still deliver plenty of flavor and richness.
Can this salad be made a day ahead?
Definitely! The salad often tastes even better after sitting in the fridge overnight, giving time for all the flavors to marry perfectly.
What if I want a lighter version?
You can lighten the salad by using Greek yogurt or a mix of yogurt and mayonnaise for the dressing. It keeps the creamy texture but with fewer calories and a refreshing tang.
Final Thoughts
There’s something truly special about a well-made Creamy Mustard Potato Salad Recipe that brings people together, turning meals into celebrations. It’s comforting, flavorful, and surprisingly easy to prepare, making it a reliable star at any gathering. I wholeheartedly encourage you to try this recipe and watch it become a beloved classic in your own kitchen, shared again and again with friends and family.
Print
Creamy Mustard Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Mustard Potato Salad is a vibrant, tangy twist on a classic side dish, combining tender potatoes with a creamy mustard dressing, fresh herbs, and crunchy celery for added texture. Perfect for picnics, barbecues, or as a flavorful addition to any meal.
Ingredients
Potatoes
- 2 pounds Yukon Gold potatoes, peeled and diced
Dressing
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- Salt and freshly ground black pepper, to taste
Add-ins
- 2 celery stalks, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 2 hard-boiled eggs, chopped (optional)
Instructions
- Cook the potatoes: Place the diced Yukon Gold potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook until the potatoes are tender when pierced with a fork, about 12-15 minutes. Drain well and let cool slightly.
- Prepare the dressing: In a bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and black pepper until smooth and well combined.
- Combine salad ingredients: In a large mixing bowl, add the warm potatoes, chopped celery, red onion, parsley, and hard-boiled eggs if using. Pour the dressing over the top and gently toss to coat all ingredients evenly.
- Chill and serve: Cover the potato salad and refrigerate for at least 1 hour to let flavors meld together. Before serving, taste and adjust seasoning if necessary, then garnish with extra parsley if desired.
Notes
- Use Yukon Gold potatoes for a creamy texture that holds up well in salads.
- Let the potatoes cool slightly before mixing with the dressing to prevent it from becoming too runny.
- Hard-boiled eggs are optional but add extra protein and richness.
- This salad can be made a day ahead and stored in the refrigerator.
- For a tangier flavor, increase the Dijon mustard amount slightly.
