Mustard Potato Salad
This is the side salad of the summer! When we’re asked to a potluck in the summer, I turn to this salad. You’ll make this mustard potato salad recipe, too; it’s just that good!
Red potatoes cooked perfectly are tossed with all the classic ingredients of a potato salad and dressed with a tangy mustard salad dressing. Not just any mustard either, whole grain and hearty mustard is what makes this salad recipe shine.
What you need to make Mustard Potato Salad
This classic potato salad is made with all the normal ingredients, nothing special is needed.
- red potatoes
- salt
- hard boiled eggs, diced
- celery
- dill pickles
- mayonnaise
- whole grain mustard
- grated onion
- apple cider vinegar
- parsley
- paprika
- ground black pepper
- large pot
- colander
- mixing bowl
- serving bowl
- wooden spoon or spatula
How to Change Up this Recipe
You can easily change this recipe to suit your tastes. If you like lots of celery add it, same with the chopped dill pickle. You can also use sweet bread and butter pickles instead of dill if you like. Swap out the onion for red or sweet onions for a milder taste. If you don’t have whole grain mustard or just prefer yellow mustard please use it!
If you want to chop the onion for this salad, go for it. Grated onion makes the flavor stretch a little farther in the salad. Some people enjoy the crunch. Either way works.
Make this Salad tastier
If not serving right away, I recommend only stirring in ⅔ of the dressing. Save the other ⅓ to add right before serving. Potato salad sometimes needs a dressing refresher because it can soak up all the dressing. Saving some of it to stir into the salad before serving is a good idea to give you the creamiest salad and all the flavor you’re looking for.
How to store Mustard Potato Salad
Store this salad in an airtight container in the fridge for up to 3 days. If you’re taking it to a picnic or potluck where it will sit out for hours, consider taking it in a small container that can sit in a bigger bowl of ice or a small cooler to keep it fresh and non-poisonous.
Mustard Potato Salad
Equipment
- large pot
- colander
- mixing bowl
- serving bowl
- wooden spoon or spatula
- serving spoon
- knife
Ingredients
- 2 lbs red potatoes
- 1 Tablespoon salt
- 3 hard boiled eggs diced
- 1 rib of celery diced (about ¾-1 cup depending on your preference)
- ⅓ cup dill pickles chopped
- ⅔ cup mayonnaise
- ⅓ cup whole grain mustard
- 2 Tablespoons grated onion
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon parsley
- 1 teaspoon paprika
- ¼ teaspoon pepper
Instructions
- Place potatoes in a pot with the salt, and cover with water
- Bring to a boil, and cook until potatoes are just tender
- While potatoes cook, combine mayonnaise, mustard, onion, apple cider vinegar, parsley, paprika, and pepper
- When potatoes are cooked, drain and rinse with cold water 1-2 minutes
- Chop into ¾ – 1 inch pieces
- Place potatoes into a large bowl with eggs, celery, and pickles
- Pour 2/3 of dressing mixture over potatoes, and stir to combine
- reserve 1/3 of the dressing to refresh the salad with when ready to serve, chill until then
- cover tightly and refrigerate for 2 hours or overnight until ready to serve
- when serving drizzle the remaining dressing over the top and stir to combine
