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
Scale
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.
