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
Scale
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.
