Mustard Potato Salad

Whenever I bring this mustard potato salad to a gathering, it disappears fast, and I’m pretty sure it’s because of that perfect tangy kick it delivers alongside the soft, buttery potatoes. This recipe isn’t your average potato salad; the mustard gives it a lovely sharpness that cuts through the creaminess, creating an explosion of flavors with every bite. If you’re hunting for a side dish that’s both comforting and bright, this mustard potato salad is exactly what you need to make your meal pop. Plus, it’s so easy to put together that I often whip it up at the last minute without any stress.

Mustard Potato Salad: The Why & Ingredients

• 2 pounds Yukon Gold potatoes, washed and cut into 1-inch chunks
• 1/2 cup mayonnaise (preferably full fat for creaminess)
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 2 tablespoons apple cider vinegar
• 1 small red onion, finely chopped
• 3 celery stalks, diced
• 2 hard-boiled eggs, chopped (optional but recommended for texture)
• 1 teaspoon sugar
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon olive oil

Why does this blend of ingredients work so well? First, Yukon Gold potatoes hold their shape beautifully after boiling—they’re creamy without turning mushy, which is essential for a salad with good texture. The Dijon mustard adds a smooth tang that balances the richness of the mayonnaise, while whole grain mustard brings a delightful pop of texture with its little mustard seeds. Apple cider vinegar introduces a subtle acidity to brighten the dish, contrasting with the soft earthiness of the potatoes.

The red onion and celery provide a satisfying crunch, rounding out the mouthfeel so every bite is interesting. I always add just a pinch of sugar to counteract acidity and smooth out the flavor, making the dressing balanced but not sickly sweet. Finishing touches like fresh parsley and olive oil enhance freshness and bring a light herbal note.

Mustard Potato Salad

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Learn how to make Mustard Potato Salad thats tangy creamy and perfect for any meal Easy recipe to satisfy your taste buds fast

• Author: molly
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings
• Category: Side Dish
• Cuisine: American

Ingredients

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2 pounds Yukon Gold potatoes, washed and cut into 1-inch chunks

1/2 cup mayonnaise (preferably full fat for creaminess)

2 tablespoons Dijon mustard

1 tablespoon whole grain mustard

2 tablespoons apple cider vinegar

1 small red onion, finely chopped

3 celery stalks, diced

2 hard-boiled eggs, chopped (optional but recommended for texture)

1 teaspoon sugar

Salt to taste

Freshly ground black pepper to taste

2 tablespoons fresh parsley, chopped

1 tablespoon olive oil

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Instructions

Place the cut potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then lower the heat and simmer for 10–12 minutes, or until the potatoes are fork-tender but not falling apart. Drain and let them cool slightly.

While the potatoes are cooking, hard-boil the eggs. Place eggs in a small pot, cover with water, and boil for 9 minutes. Cool under cold water, peel, and chop finely.

In a large mixing bowl, combine mayonnaise, Dijon mustard, whole grain mustard, apple cider vinegar, sugar, olive oil, salt, and pepper. Whisk together until smooth.

Add the warm potatoes to the dressing and gently fold to coat, taking care not to break the potatoes.

Sprinkle in the chopped red onion, celery, and chopped eggs. Give everything a gentle stir to combine.

Let the salad rest for at least 30 minutes at room temperature or in the fridge for an hour to let the flavors meld.

Just before serving, sprinkle fresh parsley on top for color and freshness.

Notes

A tangy and creamy mustard potato salad featuring Yukon Gold potatoes, Dijon and whole grain mustards, apple cider vinegar, and fresh herbs. Perfect for gatherings and easy to prepare.

Mustard Potato Salad: Step-by-Step Instructions

1. Place the cut potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then lower the heat and simmer for 10–12 minutes, or until the potatoes are fork-tender but not falling apart. Drain and let them cool slightly.
2. While the potatoes are cooking, hard-boil the eggs. Place eggs in a small pot, cover with water, and boil for 9 minutes. Cool under cold water, peel, and chop finely.
3. In a large mixing bowl, combine mayonnaise, Dijon mustard, whole grain mustard, apple cider vinegar, sugar, olive oil, salt, and pepper. Whisk together until smooth. It might look a bit thick or “curdled” at this point, but that’s perfectly fine—it’s ready for the potatoes.
4. Add the warm potatoes to the dressing and gently fold to coat. The warmth helps the potatoes absorb all that flavor. Take care not to break the potatoes up; you want beautiful chunks coated evenly.
5. Sprinkle in the chopped red onion, celery, and chopped eggs. Give everything a gentle stir to combine.
6. Let the salad rest for at least 30 minutes at room temperature or in the fridge for an hour—this really lets those flavors meld together and makes every bite sing!
7. Just before serving, sprinkle fresh parsley on top for a burst of color and freshness.

Mustard Potato Salad: Tips for Success

• Don’t overcook your potatoes. They should be tender but firm. Overcooked potatoes turn mushy and won’t hold up well in the salad.
• Use warm potatoes for mixing. The warmth helps them soak up the dressing better. Cold potatoes will resist the flavors and lead to a less flavorful salad.
• Cut ingredients uniformly. Consistent sizes for potatoes, onions, and celery ensure every forkful has a balanced bite.
• Adjust acidity carefully. The balance between vinegar and mustard is key. If it tastes too sharp, add a pinch more sugar or mayonnaise to mellow it out.
• Let it rest. The salad tastes best after chilling because flavors have time to blend. If you’re short on time, even 20 minutes makes a noticeable difference.

Mustard Potato Salad: Storage & Reheating

Once mixed, mustard potato salad keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, which makes it a great make-ahead dish for gatherings or weeknight dinners. If you prefer to serve it slightly warm, just bring it to room temperature before eating—reheating in the microwave is usually not recommended as the mayonnaise can separate, turning the texture unpleasant.

If you want to revive it after storage, simply give it a gentle stir and add a splash of olive oil or a bit more mustard to freshen up the dressing.

Mustard Potato Salad: FAQ

Can I use red potatoes instead of Yukon Gold for this mustard potato salad?

Absolutely! Red potatoes work fine, but they are a bit waxier and hold their shape even more. Yukon Gold tends to have a creamier texture, so if you want a slightly softer feel, stick with Yukon Gold. Red potatoes will give you a firmer bite.

Is it okay to substitute mayonnaise with Greek yogurt?

Yes, swapping some or all of the mayonnaise for Greek yogurt is a good way to lighten the salad and add tangy depth. Keep in mind it will be less rich and might alter the creamy texture. I’d suggest a 50/50 balance to keep the dressing creamy but fresh.

Can I make this mustard potato salad vegan?

For a vegan version, use vegan mayonnaise alternatives and omit the eggs. You can even swap the mustard for a mustard-based vinaigrette if you want to make it lighter. The potato texture and crunch from veggies will still shine.

Why does the salad taste better after sitting for a while?

The resting time allows the potatoes to soak up the flavors from the dressing, giving you a more unified bite. The acidity in mustard and vinegar also mellows out, creating a balanced flavor profile that’s less sharp and more savory.

Can I add herbs other than parsley to the mustard potato salad?

Yes! Fresh dill or chives are excellent additions if you want a different herbal note. They pair beautifully with the tang of mustard and add extra aroma and color.

Nutritional Information

Estimated per serving (based on 6 servings):

• Calories: 260
• Fat: 14g
• Protein: 4g
• Carbohydrates: 28g
• Fiber: 3g

These values are approximate and can vary based on exact ingredient brands and portion sizes.

Conclusion

If you’re craving a potato salad that stands out with bold flavor and satisfying texture, this mustard potato salad is one I think you’ll come back to again and again. It’s the kind of recipe that feels like a little party in your mouth—bright, tangy, and unexpectedly creamy all at once. I’d love to hear how your batch turns out or any tweaks you make—drop a comment or rate the recipe to share your experience. Happy cooking!