Description

A creamy, tangy, and satisfying side dish that brings comforting flavors to any table. This mustard potato salad balances richness with brightness, thanks to a bold mustard dressing and crunchy add-ins. Perfect for BBQs, family dinners, or make-ahead meal prep, this dish is easy to love and even easier to make. The key is in the contrast—creamy potatoes, crunchy celery, sweet pickle tang, and a sharp mustard bite. Make it your own by swapping in Dijon or adding bacon, and don’t skip the resting time—this salad tastes even better chilled.

Ingredients

Scale

2 pounds Yukon Gold or red potatoes, cut into chunks
3 hard-boiled eggs, chopped (optional)
1/2 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
1 tablespoon sweet pickle relish or 1 teaspoon sugar
2 stalks celery, finely chopped
1/4 cup red onion or green onion, finely chopped
Salt and black pepper, to taste
Paprika, for garnish (optional)

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Instructions

Boil the potatoes in salted water until fork-tender, about 12–15 minutes. Drain and let cool slightly.
Hard-boil the eggs, peel, and chop (if using).
In a large bowl, whisk together mayo, mustard, vinegar, relish, salt, and pepper.
Add the potatoes, chopped eggs, celery, and onion to the bowl.
Gently fold everything together until coated.
Cover and chill for at least 1 hour before serving.
Garnish with paprika or green onions before serving.

Notes

For extra tang, add a teaspoon of Dijon mustard to the dressing.

Want more crunch? Toss in some chopped dill pickles or diced red bell pepper.

The salad is best when made a few hours in advance. Let it chill and rest.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: salad
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 295