Mustard Potato Salad is a comforting side dish made with creamy potatoes and a tangy mustard dressing.
You may find this salad similar to Southern potato salad, but they have different flavors. The Southern potato salad often has a sweeter, richer flavor, while the mustard potato salad has a more pronounced mustard kick.
Table of Contents
Mustard Potato Salad Recipe
Key Ingredients
Yukon gold potatoes have a naturally buttery flavor and stay nice and firm after boiling. I prefer them to russets here because russets can get soft and crumbly once you mix in the dressing.
Yellow mustard gives this salad its classic tang and that pretty golden color. I’ve tried using less, but it just doesn’t have the same mustardy flavor.
Hard-boiled eggs add a creamy, rich bite that really makes the salad feel complete. I like mine chopped small so they mix through evenly instead of sitting in big chunks.
Dill pickles: Diced pickles add a little crunch and plenty of tang throughout the salad. They also help cut through the richness of the mayo and eggs.
Tips & Tricks
Salt the potato water generously: Potatoes only absorb seasoning while they cook, so skimping here can leave you with a bland salad even after you salt the dressing. I salt the water until it tastes like the sea, the same way I would for pasta.
Dice the mix-ins the same size as the potatoes: Big chunks of celery or onion can throw off the texture. Keep everything roughly the same size so you can get a little bit of everything in each bite.
Fold everything together gently: Stirring too hard can break up the potatoes and eggs and make the salad mushy. I often use a large spoon and gently fold everything together rather than stirring it around too much.
This is how I make the mustard potato salad:
Mustard Potato Salad
A tangy, old-fashioned potato salad with a bold mustard dressing, crunchy celery, and diced pickles, a classic cookout favorite.
Ingredients
- 3 lbsYukon gold potatoes (cut into 1-inch cubes)
- 4large eggs
- 1/2 cupmayonnaise
- 1/4 cupyellow mustard
- 1 tbspapple cider vinegar
- 2 tspsugar
- 1/2 cupcelery (finely diced)
- 1/3 cupred onion (finely diced)
- 1/4 cupdill pickles (diced)
- salt and black pepper (to taste)
- paprika (for garnish, optional)
Instructions
- 1Place potato cubes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 10-12 minutes until fork-tender. Drain and spread on a baking sheet to cool.
- 2While potatoes cook, place eggs in a small saucepan and cover with water. Bring to a boil, then cover, remove from heat, and let sit for 10 minutes. Drain, cool under cold water, peel, and chop.
- 3In a large bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, and sugar until smooth.
- 4Add the cooled potatoes, chopped eggs, celery, red onion, and pickles to the bowl. Gently fold until evenly coated.
- 5Season with salt and black pepper to taste.
- 6Cover and refrigerate for at least 1 hour before serving. Sprinkle with paprika if desired.
Nutrition per serving
📌 Notes
- Yukon gold potatoes hold their shape well and have a naturally buttery flavor.
- Don't skip cooling the potatoes before mixing, warm potatoes can make the dressing separate.
- For extra tang, add an additional tablespoon of mustard.
How to Pair
Mustard potato salad tastes creamy, tangy, and savory, with fresh crunch from the vegetables. You’ll want to pair it with smoky meats, crisp vegetables, and casual picnic fare.
- Serve it with grilled bratwurst, barbecue chicken, or juicy cheeseburgers for a hearty cookout meal.
- Pair it with pulled pork sandwiches, baked ham, or crispy fried chicken to balance rich, savory flavors.
- Enjoy it beside coleslaw, corn on the cob, or sliced tomatoes for a colorful summer plate.
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