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Bowl of mustard potato salad garnished with parsley on a wooden serving board with a spoon inside, set on a white cloth background.
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Mustard Potato Salad

This classic Mustard Potato Salad will become your go-to summer side dish. It's a classic for a reason!
Prep Time15 minutes
Cook Time20 minutes
Cooling Time2 hours
Course: Salad, Salad Recipes
Cuisine: American
Servings: 6 Servings
Calories: 327kcal
Author: Laura

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
    Top view of red potatoes in a stainless steel pot on a marble countertop, ready for making mustard potato salad.
  • 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
    A bowl containing ingredients for mustard potato salad including spices, herbs, and condiments, viewed from above on a marble surface.
  • When potatoes are cooked, drain and rinse with cold water 1-2 minutes
  • Chop into ¾ - 1 inch pieces
    Several whole and chopped red potatoes on a wooden cutting board alongside a kitchen knife, set on a marble countertop for making mustard potato salad.
  • Place potatoes into a large bowl with eggs, celery, and pickles
    Top view of a glass bowl with a salad containing diced sausages, boiled eggs, green peppers, mustard potato salad, and pickles on a marble surface.
  • Pour 2/3 of dressing mixture over potatoes, and stir to combine
    Overhead view of a mustard potato salad bowl with chopped eggs, tomatoes, celery, and creamy dressing on a marble countertop.
  • 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

Notes

If not serving right away, I recommend stirring in ⅔ of the dressing, and leaving the other ⅓ to add right before serving. This salad stayed pretty flavorful regardless because the whole-grain mustard doesn’t soak into the potatoes. However, potatoes have a habit of neutralizing flavors, so holding back some of the dressing until serving helps. 

Nutrition

Serving: 1 Serving | Calories: 327kcal | Carbohydrates: 26g | Protein: 7g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 104mg | Sodium: 1597mg | Potassium: 775mg | Fiber: 3g | Sugar: 3g | Vitamin A: 405IU | Vitamin C: 14mg | Calcium: 47mg | Iron: 2mg