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Mustard Potato Salad

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

Ingredients

Scale
  • 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

    • 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.

    Find it online: https://mekara.info/mustard-potato-salad-recipe/