Why You’ll Love This Recipe

Classic Mustard Potato Salad is a timeless side dish that brings creamy texture and tangy flavor to any meal. Perfect for barbecues, picnics, and family gatherings, this recipe combines tender potatoes with a zesty mustard dressing, crunchy celery, and hard-boiled eggs. It’s simple, satisfying, and always a crowd-pleaser.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

russet or Yukon gold potatoesmayonnaiseyellow mustardapple cider vinegarceleryonionhard-boiled eggsrelish (optional)saltblack pepperpaprika (for garnish)

directions

Peel and chop the potatoes into bite-sized chunks.

Place them in a large pot, cover with cold water, and bring to a boil over medium-high heat.

Reduce heat and simmer for 10-12 minutes, or until the potatoes are fork-tender.

Drain the potatoes and let them cool completely.

In a large bowl, mix mayonnaise, mustard, vinegar, salt, and pepper to create the dressing.

Add the cooled potatoes, chopped celery, diced onion, and chopped hard-boiled eggs to the bowl.

Gently fold the ingredients together until well combined.

Adjust seasoning to taste, and mix in relish if using.

Cover and refrigerate for at least 1 hour before serving.

Sprinkle paprika on top before serving for a classic touch.

Servings and timing

This recipe yields approximately 8 servings.Preparation time: 15 minutesCooking time: 12 minutesCooling and mixing time: 1 hourTotal time: 1 hour 30 minutes

Variations

Use Dijon or spicy brown mustard for a bolder flavor.

Add chopped pickles or dill for extra tang.

Swap mayonnaise with Greek yogurt for a lighter version.

Include crumbled bacon or green onions for added texture and taste.

storage/reheating

Store Classic Mustard Potato Salad in an airtight container in the refrigerator for up to 4 days.Best served chilled. Do not freeze, as the texture may change upon thawing.

FAQs

Can I make potato salad the day before?

Yes, making it ahead enhances the flavor. Just store it in the fridge overnight.

What kind of potatoes work best?

Waxy potatoes like Yukon gold or red potatoes hold their shape best, but russets work too if cooked carefully.

Can I use miracle whip instead of mayo?

Yes, but it will slightly alter the flavor with a sweeter taste.

Should I peel the potatoes?

Peeling is optional. Leaving the skins on adds texture and nutrients.

How do I avoid mushy potato salad?

Don’t overcook the potatoes and let them cool completely before mixing with the dressing.

Can I make it vegan?

Yes, use vegan mayo and omit the eggs.

What does the vinegar do?

It adds tanginess and helps balance the richness of the mayo and eggs.

Can I serve this warm?

It’s best chilled, but it can be served at room temperature for a short time.

Is relish necessary?

No, it’s optional and based on personal preference.

How do I make it creamier?

Add a bit more mayonnaise or a splash of milk to adjust consistency.

Conclusion

Classic Mustard Potato Salad is the perfect blend of creamy, tangy, and crunchy elements, making it a standout side dish for any occasion. It’s easy to prepare, versatile, and always satisfying. Give it a try at your next cookout or family dinner—you won’t be disappointed.