Introduction
Potato salad is one of those side dishes that makes every meal better. Whether you’re having a summer BBQ, a picnic in the park, or a simple dinner at home, a bowl of Classic Mustard Potato Salad can add flavor and comfort to your plate.
This version of potato salad is made with tender boiled potatoes, crunchy veggies, creamy mayo, and a tangy mustard dressing. It’s easy to make, full of flavor, and perfect for any occasion. The best part? You don’t need to be a chef to make it. Anyone can follow this simple recipe and create something tasty. Let’s get started!
Ingredients – Mustard Potato Salad
Here’s what you’ll need to make your Classic Mustard Potato Salad:
Main Ingredients:
- 2 pounds (about 5–6 medium) potatoes – Yukon Gold or red potatoes work best.
- 2/3 cup mayonnaise – for that creamy texture.
- 2 tablespoons yellow mustard – gives it a tangy kick.
- 2 teaspoons apple cider vinegar – adds a slight zing.
- 1 teaspoon sugar – just a touch to balance the flavor.
- Salt and pepper to taste – season how you like it.
- 2–3 hard-boiled eggs – chopped, for extra richness (optional).
- 1/4 cup chopped red onion – adds crunch and sharpness.
- 1/4 cup chopped celery – gives it a nice bite.
- 1 tablespoon chopped fresh parsley – for a pop of color and freshness.
Optional Add-ins:
- Dill pickles or relish – for a tangy crunch.
- Paprika – for garnish and flavor.
Step by Step Process – Mustard Potato Salad
Here’s how you can make this dish step by step:
Step 1: Boil the Potatoes
- Wash and peel the potatoes (you can leave the skin on if you prefer). Cut them into bite-sized chunks.
- Place them in a large pot, cover with water, and add a pinch of salt.
- Boil on medium heat for 10–12 minutes or until the potatoes are fork-tender (soft but not mushy).
- Once done, drain the water and let the potatoes cool.
Step 2: Make the Dressing
In a large mixing bowl, add:
- 2/3 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 teaspoons apple cider vinegar
- 1 teaspoon sugar
- A pinch of salt and pepper
Mix everything together until smooth and creamy.
Step 3: Add the Veggies and Eggs
- Chop your hard-boiled eggs, red onion, and celery into small pieces.
- Add them into the bowl with the dressing.
- Mix until well combined.
Step 4: Combine Potatoes and Dressing
- Now add the cooled potatoes to the dressing mixture.
- Gently stir everything together until the potatoes are well coated with the dressing.
- Be careful not to mash the potatoes too much — you want them to stay in chunks.
Step 5: Chill the Salad
- Cover the bowl with a lid or plastic wrap and place it in the fridge for at least 1 hour.
- This allows the flavors to mix and the salad to cool properly.
Step 6: Garnish and Serve
Right before serving, sprinkle some chopped parsley or paprika on top for extra color and taste.
Serve it cold and enjoy!
Nutritional Information
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 250–280 kcal |
| Carbohydrates | 28–30g |
| Protein | 4–6g |
| Fat | 14–16g |
| Saturated Fat | 2–3g |
| Fiber | 2–3g |
| Sugar | 2–3g |
| Sodium | 350–400mg |
| Cholesterol | 80–100mg (with eggs) |
| Potassium | 600–700mg |
Frequently Asked Questions
Q1: Can I make this potato salad the night before?
Yes! In fact, it tastes even better the next day because the flavors have more time to blend together.
Q2: What type of potatoes are best for potato salad?
Yukon Gold or red potatoes are great choices because they hold their shape well after boiling and have a creamy texture.
Q3: Can I skip the eggs?
Of course! Eggs are optional. If you don’t like them or want a lighter version, just leave them out.
Q4: How long can I store leftover potato salad?
You can store it in the fridge for 3–4 days in an airtight container. Just don’t leave it out too long at room temperature.
Q5: Can I use Dijon or spicy mustard instead of yellow mustard?
Yes, you can. Just know that the flavor will be a little stronger and less sweet than with yellow mustard.
Final Thoughts
Classic Mustard Potato Salad is a simple, tasty, and comforting side dish that fits just about any meal. It’s easy enough for beginners and loved by kids and adults alike. With only a few ingredients and steps, you can whip up a batch in no time.
Whether you’re serving it with grilled meat, sandwiches, or as part of a holiday meal, this potato salad always brings smiles to the table. Give it a try, make it your own with add-ins, and enjoy every creamy, tangy bite. Happy cooking!
