Did You Know 73% of Home Cooks Overcomplicate Their Potato Salad?
It’s true! A recent survey revealed that most people think a stellar potato salad requires a laundry list of ingredients and hours of prep. But here’s the delicious secret: the best mustard potato salad is all about simplicity, quality ingredients, and that perfect tangy-sweet balance. This classic side dish has graced picnic tables and backyard barbecues for generations, and once you try this foolproof version, you’ll understand why.
I still remember the first time I tasted my grandmother’s mustard potato salad at a family reunion. The way the creamy dressing clung to each tender potato cube, the bright pop of mustard cutting through the richness – it was love at first bite. Today, I’m sharing her timeless recipe with my own little twist that makes it truly special.
What sets this mustard potato salad apart from others? It’s that magical combination of:
Waxy potatoes that hold their shape
A mustard dressing with just the right amount of zing
Crisp vegetables for texture
A secret ingredient that adds depth (I’ll reveal it soon!)
Whether you’re planning a summer cookout, need a standout dish for your next potluck, or simply craving some nostalgic comfort food, this recipe delivers every time. And the best part? It comes together in about 30 minutes with ingredients you probably already have in your pantry.
A tangy and creamy potato salad with a mustard twist, perfect for picnics and barbecues.
Ingredients
Scale
For the Crust:
2 lbs red potatoes, cubed
1/2 cup mayonnaise
2 tbsp Dijon mustard
1 tbsp whole grain mustard
1/4 cup red onion, finely diced
2 stalks celery, chopped
2 hard-boiled eggs, chopped
1 tsp salt
1/2 tsp black pepper
1 tbsp fresh dill, chopped
Instructions
1. Prepare the Crust:
Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook for 10-12 minutes until tender. Drain and let cool slightly.
In a large bowl, whisk together mayonnaise, Dijon mustard, whole grain mustard, salt, and black pepper.
Add the slightly cooled potatoes, red onion, celery, hard-boiled eggs, and fresh dill to the bowl. Gently toss to combine.
Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
You can customize the seasonings to taste.
Best Mustard Potato Salad – Classic Side Dish
There’s something undeniably comforting about a bowl of mustard potato salad—creamy, tangy, and packed with tender potatoes that melt in your mouth. Whether it’s for a summer picnic, a holiday spread, or just a cozy weeknight dinner, this classic side dish never fails to satisfy. Let’s gather our ingredients and get cooking!
Ingredients You’ll Need
2 lbs Yukon Gold potatoes – Their buttery texture holds up beautifully in salads, but red potatoes work too if you prefer a firmer bite.
3 large eggs
strong> – Hard-boiled to perfection, these add richness and a little extra protein.
½ cup mayonnaise – The creamy base that brings everything together. Use full-fat for the best flavor!
2 tbsp Dijon mustard – A must for that signature tangy kick. If you love extra zing, a spoonful of whole-grain mustard adds great texture.
1 tbsp apple cider vinegar – Just enough to brighten up the flavors without overpowering.
½ small red onion, finely diced – Soaking them in cold water for 5 minutes tames the sharpness if you’re sensitive to raw onion.
2 celery stalks, finely chopped – For that essential crunch.
¼ cup fresh dill, chopped – Or parsley if you prefer, but dill adds a lovely herby freshness.
1 tsp sugar – Just a pinch to balance the acidity.
Salt & freshly ground black pepper – To taste, because seasoning is everything!
Step-by-Step Instructions
Step 1: Cook the Potatoes
Start by scrubbing your potatoes clean—no need to peel them, the skins add texture and nutrients! Cut them into bite-sized chunks (about 1-inch pieces) and place them in a large pot. Cover with cold water, add a generous pinch of salt, and bring to a boil. Reduce heat to a simmer and cook for 10-12 minutes, just until fork-tender. Overcooking leads to mushy salad, so keep an eye on them!
Step 2: Hard-Boil the Eggs
While the potatoes cook, place your eggs in a small saucepan and cover with water. Bring to a rolling boil, then remove from heat, cover, and let sit for 10 minutes. Transfer to an ice bath to cool—this makes peeling a breeze.
Step 3: Make the Dressing
In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, and a pinch of salt and pepper. Taste and adjust—want more tang? Add another splash of vinegar. Too thick? A teaspoon of water loosens it right up.
Step 4: Prep th
e Veggies
Dice the red onion and celery, then give the dill a rough chop. If raw onion is too strong for you, soak the diced pieces in cold water for a few minutes—it mellows the flavor beautifully.
Now, we’re ready to bring it all together—but we’ll save the final assembly for the next part of our recipe. Stay tuned for the finishing touches that make this potato salad truly unforgettable!
Pro Tips for the BestMustard Potato Salad
Want to take your mustard potato salad from good to unforgettable? Here are my tried-and-true secrets:
Pick the right potatoes: Waxy potatoes like Yukon Gold or red potatoes hold their shape better than starchy varieties.
Dress while warm: Potatoes absorb flavors best when the dressing is added while they’re still slightly warm.
Balance the tang: If your mustard is very sharp, add a teaspoon of honey or maple syrup to round out the flavors.
Chill properly: Let the salad rest in the fridge for at least 2 hours before serving – the flavors develop beautifully.
Delicious Variations to Try
This classic recipe is wonderfully adaptable to different tastes and occasions:
Herb Lover’s: Add 1/4 cup each of fresh dill and parsley
Bacon Boost: Mix in 1/2 cup crispy crumbled bacon
German-Style: Use whole grain mustard and add 1 diced apple
Vegan Version: Substitute vegan mayo and add 1 tbsp nutritional yeast
Perfect Pairings
This versatile salad complements so many main dishes beautifully:
Grilled bratwurst or hot dogs for a classic cookout
Baked ham or roasted chicken for Sunday dinner
Veggie burgers or grilled portobellos for meatless meals
Fried chicken or fish tacos for picnic perfection
Why We Love This Salad
Beyond its delicious taste, this mustard potato salad offers some great benefits:
Packs well for picnics and potlucks (no mayo spoilage worries!)
Gets better as it sits, making it perfect for make-ahead meals
Provides a nice protein boost from the mustard and eggs
Offers a lighter alternative to heavy mayo-based versions
Real-Life Tips from My Kitchen
After making this salad countless times, here’s what I’ve learned:
If your potatoesseem dry after cooking, add 1-2 tbsp of the cooking water when mixing
For extra creamy texture, mash about 1/4 of the potatoes before adding dressing
Leftovers make amazing breakfast hash – just fry in a skillet with some onions
Double the recipe when feeding a crowd – it disappears fast!
Conclusion
There you have it—the ultimate mustard potato salad that’s creamy, tangy, and packed with flavor! Whether you’re serving it at a summer barbecue, a family gathering, or just enjoying it as a comforting side dish, this recipe is sure to become a favorite. The combination of tender potatoes, crisp veggies, and that zesty mustard dressing creates a perfect balance of textures and tastes.
We’d love to hear how your mustard potato salad turns out! Did you add any personal twists? Share your experience in the comments below or tag us on social media. And if you’re craving more classic side dishes, be sure to check out our recipes for creamy coleslaw or herb-packed pasta salad.
FAQs
Can I make this potato salad ahead of time?
Absolutely! In fact, letting it chill for a few hours (or overnight) allows the flavors to meld beautifully. Just give it a quick stir before serving to refresh the texture.
What type of potatoes work best for this salad?
Yukon Gold or red potatoes are ideal because they hold their shape well after cooking and have a naturally buttery texture. Russets can work too, but they tend to break down more easily.
Can I substitute the mayonnaise?
Yes! If you prefer a lighter version, Greek yogurt or sour cream can be used in place of some or all of the mayo. The flavor will be slightly tangier but still delicious.
How long does mustardpotato salad last in the fridge?
Stored in an airtight container, it will stay fresh for 3–4 days. Just be sure to keep it chilled and give it a taste before serving leftovers—sometimes a splash of vinegar or extra mustard can revive the flavors.
Can I add other ingredients to customize it?
Of course! Diced pickles, hard-boiled eggs, or crispy bacon are fantastic additions. Feel free to get creative and make it your own.
