Classic Mustard Potato Salad Recipe

There’s something about the tangy bite of mustard mingling with tender potatoes that instantly takes me back to summer afternoons spent at family picnics. This Classic Mustard Potato Salad Recipe is my go-to side dish because it delivers that perfect balance of creamy, tangy, and hearty each time. What makes this recipe shine is the sharp mustard dressing that clings lovingly to every chunk of potato, ensuring each bite bursts with flavor—and trust me, you’ll want to keep coming back for spoonful after spoonful. Whether you’re bringing it to a barbecue or just craving something comforting and simple, this potato salad hits every note just right.

Classic Mustard Potato Salad Recipe: Why It Works & Ingredients

• 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 2 large eggs, hard boiled and chopped
• 1/2 cup mayonnaise
• 1/4 cup Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 small red onion, finely chopped
• 2 celery stalks, finely diced
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley, chopped
• Optional: 1 tablespoon sweet pickle relish for extra zing

The magic in this Classic Mustard Potato Salad Recipe lies in the ingredients I carefully picked to hit that sweet spot between creamy and tangy. Yukon Gold potatoes are my absolute favorite because they hold their shape when cooked, offering a lovely buttery texture that’s not too mushy. Dijon mustard brings a sharpness with subtle complexity that beats ordinary yellow mustard hands down, giving this salad its signature punch. Adding apple cider vinegar brightens things up and balances the richness of the mayonnaise, while the sugar tempers the acidity just right. The fresh parsley and crunchy celery not only add color but layers of texture and freshness. I always add a bit of chopped egg too—it feels like the classic finishing touch, creamy chunks boosting the heartiness without overwhelming the flavors.

Classic Mustard Potato Salad Recipe

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Try this Classic Mustard Potato Salad Recipe to enjoy a tangy creamy side dish that brings comfort and flavor to every meal

• Author: molly
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 27 minutes
• Yield: 8 servings
• Category: Side Dish
• Cuisine: American

Ingredients

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3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes

2 large eggs, hard boiled and chopped

1/2 cup mayonnaise

1/4 cup Dijon mustard

2 tablespoons apple cider vinegar

1 small red onion, finely chopped

2 celery stalks, finely diced

1 tablespoon sugar

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons fresh parsley, chopped

1 tablespoon sweet pickle relish (optional)

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Instructions

Start by placing the peeled and cubed potatoes in a large pot of salted cold water. Bring it to a boil, then reduce the heat and simmer for about 10-12 minutes, or until the potatoes are just tender when poked with a fork. Be careful not to overcook since you want them firm enough to hold together in the salad.

Drain the potatoes well and spread them out on a baking sheet or large tray to cool a bit while you prepare the dressing.

In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until smooth.

Gently fold in the warm potatoes, making sure each cube is coated with the creamy, tangy dressing. Then stir in the red onion, celery, and chopped eggs. If using relish, add it here.

Cover the bowl and refrigerate the salad for at least an hour to let the flavors marry and the dressing seep deep into the potatoes.

Just before serving, sprinkle fresh parsley over the top. Give it one last gentle stir, taste for salt or pepper, and enjoy.

Notes

This Classic Mustard Potato Salad Recipe delivers the perfect balance of creamy, tangy, and hearty flavors, featuring tender Yukon Gold potatoes coated in a sharp Dijon mustard dressing. Ideal for barbecues, picnics, or a comforting side dish.

Classic Mustard Potato Salad Recipe: Step-by-Step Instructions

1. Cook the potatoes: Start by placing the peeled and cubed potatoes in a large pot of salted cold water. Bring it to a boil, then reduce the heat and simmer for about 10-12 minutes, or until the potatoes are just tender when poked with a fork. Be careful not to overcook since you want them firm enough to hold together in the salad.
2. Drain and cool: Drain the potatoes well and spread them out on a baking sheet or large tray to cool a bit while you prepare the dressing.
3. Make the dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until smooth. It will look a little thick and tangy, which is exactly what we want.
4. Combine: Gently fold in the warm potatoes, making sure each cube is coated with that creamy, tangy dressing. The warmth helps the flavors absorb beautifully. Then stir in the red onion, celery, and chopped eggs. If you’re using relish, add it here.
5. Rest: Cover the bowl and refrigerate the salad for at least an hour. This resting time is crucial—it lets all the flavors marry and the dressing seep deep into the potatoes for a more vibrant taste.
6. Finish and serve: Just before serving, sprinkle fresh parsley over the top for a pop of color and freshness. Give it one last gentle stir, taste for salt or pepper, and you’re ready to enjoy that classic mustard potato salad magic.

Classic Mustard Potato Salad Recipe: Tips for Success

• Choose the right potato: Waxy potatoes like Yukon Golds or red potatoes hold their shape and soak up the dressing perfectly without turning to mush.
• Don’t overcook the potatoes: Cooking them just until fork-tender keeps the texture firm but not crunchy. Overcooked potatoes will fall apart in the salad.
• Use warm potatoes when mixing: Adding the dressing to slightly warm potatoes helps them absorb the flavors more deeply than if they were cold.
• Let the salad rest: I can’t stress this enough. An hour or two in the fridge lets the dressing and seasoning really soak in.
• Adjust your mustard level: If you love a sharper flavor, add a bit more Dijon mustard—but be careful not to overpower the salad’s balance.

Classic Mustard Potato Salad Recipe: Storage & Reheating

This Classic Mustard Potato Salad holds up beautifully in the fridge for up to three days. I usually store it in an airtight container to keep it fresh and prevent it from absorbing any other fridge odors. When you’re ready to serve leftover salad, take it out about 15-20 minutes beforehand to let it come close to room temperature—this helps the flavors bloom again. I wouldn’t recommend reheating this potato salad in the microwave because the mayo and mustard dressing might separate or become grainy. This salad is best enjoyed cold or at a cool room temperature, just like at outdoor picnics. You might want to give it a gentle stir before serving again if it’s been sitting for a while.

Classic Mustard Potato Salad Recipe: FAQ

Can I make this potato salad in advance?

Yes! In fact, making it several hours or a day ahead allows the flavors to deepen. Just store it covered in the fridge and give it a gentle stir before serving.

What kind of mustard is best for this recipe?

Dijon mustard is my top pick because it adds a nice sharpness without overwhelming the dish. If you prefer a milder taste, you could try a grainy mustard or even a honey mustard for a sweeter twist.

Can I make this recipe vegan or dairy-free?

Absolutely. Swap out the mayonnaise for a vegan mayo, and omit the hard-boiled eggs or use tofu cubes for added texture. The mustard-based dressing still brings plenty of flavor.

Why do you use both mayonnaise and mustard?

The mayonnaise provides creaminess and richness, which balances the sharp, tangy bite from the mustard. Together, they create a luscious, creamy dressing that clings perfectly to the potatoes.

Is this potato salad gluten-free?

Yes, as long as you use gluten-free mustard and mayonnaise brands, the rest of the ingredients are naturally gluten-free.

Nutritional Information

Here’s a rough estimate per serving (based on 8 servings):

• Calories: 230
• Fat: 12g
• Protein: 4g
• Carbohydrates: 26g
• Fiber: 2g

Please note that these values vary depending on the exact brands and portion sizes used.

Classic Mustard Potato Salad Recipe: Wrap-Up

I hope you enjoy making and tasting this Classic Mustard Potato Salad Recipe as much as I do. It’s simple, comforting, and reliable every time—perfect for any occasion that calls for a classic crowd-pleaser. Once you try it, I’d love to hear about your tweaks or favorite additions in the comments. Don’t forget to leave a rating so others can find this recipe as a must-have for their next meal!