Classic Mustard Potato Salad Recipe
Mustard potato salad is a creamy, tangy, and flavorful side dish perfect for BBQs, picnics, and family gatherings.This easy-to-make recipe combines boiled potatoes with a zesty mustard-mayo dressing, crunchy celery, red onion, and hard-boiled eggs.
Ingredients
- 2 lbs Yukon Gold or Red Potatoes cut into bite-sized chunks
- ½ cup Mayonnaise or Greek yogurt for a healthier option
- ¼ cup Yellow Mustard or Dijon for a gourmet twist
- 2 tbsp Pickle Relish or finely chopped pickles
- 2 tbsp Apple Cider Vinegar or Pickle Juice
- 3 Hard-Boiled Eggs diced
- ½ cup Celery finely chopped
- ¼ cup Red Onion finely chopped
- 1 tsp Salt
- ½ tsp Black Pepper
- ½ tsp Paprika plus extra for garnish
- ½ tsp Garlic Powder optional
- 1 tbsp Fresh Parsley chopped (optional for garnish)
Instructions
Boil the Potatoes:
- Place the cut potatoes in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil and cook until fork-tender (about 10-15 minutes). Do not overcook.
- Drain and allow the potatoes to cool slightly.
Prepare the Dressing:
- In a large mixing bowl, whisk together mayonnaise, mustard, pickle relish, vinegar, salt, pepper, garlic powder, and paprika.
Combine Ingredients:
- Add the cooled potatoes, diced eggs, celery, and red onion to the bowl with the dressing.
- Gently fold everything together until well coated.
Chill for Best Flavor:
- Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld.
- Garnish with parsley and extra paprika before serving.