If you have a soft spot for classic picnic staples with a bright, tangy twist, this Mustard Potato Salad Recipe is going to become your new go-to. Tender Yukon Gold or red potatoes get lovingly tossed in a creamy, mustard-packed dressing that balances sharpness and sweetness perfectly. Every bite delivers a satisfying mix of textures from crunchy celery to slightly crisp onions, all wrapped up with a little fresh parsley for that pop of color and flavor. Whether you’re gearing up for a summer barbecue or just want a comforting, gluten-free side, this recipe shines with simplicity and sensational taste.
Ingredients You’ll Need
Each ingredient in this Mustard Potato Salad Recipe is intentionally chosen to create a harmonious blend of flavors and textures. From the smooth mayonnaise that adds creaminess to the tangy mustards that give it its signature zing, every component plays a vital role.
- 2 pounds Yukon Gold or red potatoes: Choose waxy potatoes for a tender yet firm bite that holds up well in salad.
- 1/2 cup mayonnaise: Provides a rich, creamy base that brings ingredients together effortlessly.
- 2 tablespoons Dijon mustard: Adds a sharp, slightly spicy kick essential to the flavor profile.
- 1 tablespoon yellow mustard: Brings classic mustard tang with a milder, sweeter edge.
- 2 teaspoons apple cider vinegar: Injects a bright acidity that lifts the entire dish.
- 1/2 teaspoon sugar: Balances the tartness and mustard heat with a touch of sweetness.
- Salt and black pepper to taste: Season perfectly to enhance all flavors without overpowering.
- 2 celery stalks, finely chopped: Adds a refreshing crunch and subtle herbal note.
- 1/4 cup red onion, finely diced: Offers a mild sharpness and lovely pops of color.
- 2 hard-boiled eggs, chopped (optional): Introduce extra richness and texture if you like a more traditional touch.
- 1 tablespoon chopped fresh parsley (optional): For a fresh, vibrant finish that brightens the salad visually and flavor-wise.
How to Make Mustard Potato Salad Recipe
Step 1: Cook the Potatoes
Start by placing your chopped potatoes in a large pot, covering them generously with cold water, and adding a big pinch of salt. Bring them to a boil over medium-high heat – this salt ensures your potatoes are seasoned right from the start. Boil for about 10 to 12 minutes until they are fork-tender but not falling apart. Once done, drain and allow them to cool slightly so they’re easier to handle for the next step.
Step 2: Prepare the Dressing
While your potatoes cool, whisk together the mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, sugar, salt, and black pepper in a large bowl. This mixture forms the creamy, tangy dressing that defines the personality of this Mustard Potato Salad Recipe. Whisk until it’s perfectly smooth and well combined.
Step 3: Combine Salad Ingredients
Gently fold the cooled potatoes into the dressing. Add the finely chopped celery and diced red onion for that essential crunch and mild sharpness. If using, stir in the chopped hard-boiled eggs to introduce a pleasing richness and additional texture. Toss everything carefully to coat each piece evenly with the dressing.
Step 4: Chill and Develop Flavor
Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container and refrigerate for at least one hour. This chilling step is key; it lets the flavors meld beautifully, giving you a harmonious and delicious potato salad experience. If you have extra time, letting it sit overnight will really deepen the taste.
How to Serve Mustard Potato Salad Recipe
Garnishes
Simple garnishes make a big difference here. A sprinkling of chopped fresh parsley not only brightens the dish’s appearance but also adds a fresh, herbaceous note that complements the mustard’s sharpness deliciously. You can also try a light dusting of smoked paprika or a few extra celery leaves for a rustic, elegant touch.
Side Dishes
This Mustard Potato Salad Recipe pairs wonderfully with grilled meats like juicy burgers, tender chicken, or smoky sausages. It also shines alongside fresh garden salads or classic coleslaw to round out a picnic or barbecue spread. Basically, it’s versatile enough to jazz up any casual gathering or simple weeknight meal with welcoming flavors.
Creative Ways to Present
Want to impress? Serve this salad in hollowed-out mini bell peppers or inside crisp lettuce cups for a fresh, crunchy contrast. You can also pack it in mason jars for an easy, layered picnic option—potatoes on the bottom, dressing in the middle, and topped with celery and onions. This makes it both visually appealing and perfectly portioned for sharing.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Mustard Potato Salad Recipe store beautifully in the fridge. Keep it in an airtight container, and it will stay fresh for up to 3 days. The flavors only deepen after resting, so feel free to make it a day ahead of your event for maximum tastiness.
Freezing
Potato salad doesn’t freeze well because the potatoes can become mealy and the dressing may separate upon thawing. For the best texture and flavor, it’s recommended to enjoy this dish fresh or refrigerated rather than frozen.
Reheating
This salad is designed to be served cold or at room temperature, so reheating is not necessary. If you prefer it slightly warmer, let it sit out on the counter for 15 to 20 minutes before serving to take the chill off without losing its fresh, creamy character.
FAQs
Can I make this mustard potato salad vegan?
Absolutely! Just replace the mayonnaise with a vegan mayo alternative and omit the hard-boiled eggs. The mustard and vinegar add so much flavor that the salad remains deliciously vibrant without animal products.
What kind of mustard works best in this salad?
Dijon and yellow mustards are classic choices here, balancing sharpness and mild sweetness. If you’re feeling adventurous, spicy brown mustard can add a wonderful depth and heat that complements the potatoes beautifully.
Can I use different types of potatoes?
Yes, but waxy varieties like Yukon Gold or red potatoes hold their shape the best and provide a creamy texture without falling apart. Starchy potatoes like Russets tend to be too soft and can get mushy when mixed into the salad.
Is it okay to add eggs to my Mustard Potato Salad Recipe?
Definitely! Hard-boiled eggs are optional but recommended if you want that classic potato salad richness and extra protein. Just make sure to chop them finely and fold them in gently so they don’t overpower the other ingredients.
Can I adjust the tanginess of the dressing?
Of course! If you prefer a milder salad, reduce the Dijon mustard slightly or add a pinch more sugar to balance the acidity. For a bolder kick, increase the mustard or vinegar. This recipe is flexible and easy to tailor to your personal taste.
Final Thoughts
This Mustard Potato Salad Recipe is such a delight to make and share because it hits that perfect balance of creamy, tangy, and crunchy in every bite. It’s simple enough for a weeknight side and special enough for a backyard party. Once you try it, you’ll see why it’s a beloved classic that keeps bringing people together. So grab those potatoes and get ready to whip up a dish that’s comforting, flavorful, and absolutely unforgettable.
Print
Mustard Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Gluten Free, Vegetarian
Description
A creamy and tangy mustard potato salad featuring tender Yukon Gold or red potatoes tossed in a zesty dressing made with Dijon and yellow mustard, mayonnaise, and apple cider vinegar. Enhanced with crisp celery, red onion, and optional hard-boiled eggs, this classic American side dish is perfect for picnics, barbecues, and summer gatherings. Chilled to let flavors meld, it delivers a refreshing and satisfying taste experience.
Ingredients
Potatoes
- 2 pounds Yukon Gold or red potatoes, cut into bite-sized chunks
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon sugar
- Salt and black pepper to taste
Add-ins
- 2 celery stalks, finely chopped
- 1/4 cup red onion, finely diced
- 2 hard-boiled eggs, chopped (optional)
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Cook the Potatoes: Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over medium-high heat. Cook for 10–12 minutes or until potatoes are fork-tender. Drain and let cool slightly.
- Prepare the Dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, sugar, salt, and pepper until smooth and creamy.
- Combine Ingredients: Add the cooled potatoes, finely chopped celery, diced red onion, and chopped hard-boiled eggs (if using) to the dressing. Gently toss everything together ensuring the potatoes are evenly coated in the dressing.
- Chill and Serve: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld beautifully. Before serving, garnish with chopped fresh parsley if desired.
Notes
- This salad can be made a day ahead and tastes even better the next day.
- Adjust the types and amounts of mustard to suit your taste preference—spicy brown mustard works well as a delicious alternative.
- For best texture, be careful not to overcook the potatoes; they should be tender but still hold their shape.
