If you’re on the hunt for a dish that wraps creamy, tangy, and delightfully textured flavors all in one bowl, this Classic Mustard Potato Salad Recipe is exactly what you need. It’s a charming all-time favorite that combines tender Yukon Gold or Red potatoes with a vibrant mustard-based dressing, crunchy celery, and the perfect hint of savory relish. Whether it’s for a family picnic, a holiday feast, or a simple weeknight side, this recipe feels like a warm hug from the inside out. Trust me, once you try this salad, it’ll become your go-to for any occasion that calls for comfort and a little bit of zing.
Ingredients You’ll Need
Making a Classic Mustard Potato Salad Recipe means relying on a handful of simple, wholesome ingredients that each play their own starring roles. From the creamy mayonnaise to the crisp bite of celery, every component contributes to a harmonious balance of flavors, textures, and colors that make this salad truly irresistible.
- 2 lbs Yukon Gold or Red Potatoes: These potatoes hold their shape well when boiled, offering a buttery texture and subtle sweetness that’s perfect for salads.
- 1/2 cup Mayonnaise (or Greek yogurt): Provides that creamy, rich base that ties all the ingredients together beautifully.
- 1/4 cup Yellow Mustard (or Dijon): Adds a tangy kick and depth of flavor essential to the Classic Mustard Potato Salad Recipe.
- 2 tbsp Pickle Relish: Brings delightful bursts of sweet and sour that elevate every bite.
- 2 tbsp Apple Cider Vinegar: Offers a subtle acidity that brightens the dressing and balances the creaminess.
- 3 Hard-Boiled Eggs: Adds richness, protein, and a creamy texture that complements the potatoes.
- 1/2 cup Celery: Delivers a crisp crunch and fresh flavor contrast.
- 1/4 cup Red Onion: Gives a mild pungency and sharpness that wakes up the palate.
- Salt: Enhances all the natural flavors and pulls everything together.
- Black Pepper: Adds subtle heat and complexity to the salad.
- Paprika: Sprinkled on top for a smoky sweetness and beautiful color.
- Garlic Powder (optional): Introduces a gentle, aromatic depth without overpowering the other ingredients.
- Fresh parsley for garnish: Adds freshness and a pop of vibrant green that makes the salad picture-perfect.
How to Make Classic Mustard Potato Salad Recipe
Step 1: Boil the Potatoes
Start by placing the potatoes in a large pot filled with water. Bring it up to a boil over medium-high heat. You want to cook the potatoes until they’re tender when pierced with a fork, which usually takes around 10 to 15 minutes depending on the size of your potatoes. Once done, drain the water and let them cool enough to handle but still slightly warm. This gentle warmth will help the potatoes soak up the dressing better.
Step 2: Mix the Dressing
While the potatoes cool, prepare the heart of your Classic Mustard Potato Salad Recipe by combining the mayonnaise, mustard, pickle relish, and apple cider vinegar in a mixing bowl. Whisk these ingredients together until you have a smooth, creamy dressing that bursts with tang and sweetness. This flavorful base is what turns simple potatoes into something extraordinary.
Step 3: Combine Everything
Chop the cooled potatoes into bite-sized chunks and add them to the dressing bowl. Then, toss in the diced hard-boiled eggs, celery, and red onion. Gently stir everything together, making sure each potato piece is coated lovingly with the zesty mixture. This step ensures that every forkful has the perfect blend of creaminess, crunch, and bright bursts of flavor.
Step 4: Chill and Marinate
Cover the bowl tightly and refrigerate the salad for at least one hour. This chilling step is key for marrying all those fantastic flavors—think of it as giving the salad time to become even more delicious. Before serving, sprinkle the salad with paprika and fresh parsley to add a bit of color and a fresh, herbaceous note.
How to Serve Classic Mustard Potato Salad Recipe
Garnishes
A sprinkle of paprika lends a gentle smokiness and a gorgeous reddish hue that makes the salad pop visually. Adding freshly chopped parsley on top not only bursts with fresh, herby flavor but also adds a lively green color that brightens the dish. If you want to be extra fancy, a few thin slices of radish or chives can also be delightful.
Side Dishes
This Classic Mustard Potato Salad Recipe pairs exceptionally well with grilled meats, especially barbecue chicken or juicy burgers, helping to cool and balance smoky, spicy flavors. It also complements cold cuts and a fresh garden salad beautifully, making it an ideal component for outdoor picnics or potluck gatherings.
Creative Ways to Present
For a charming twist, scoop the potato salad into hollowed-out tomatoes or bell peppers for an eye-catching, edible bowl. You could also serve it atop a bed of crisp lettuce or mixed greens for a refreshing texture contrast. For parties, try individual portions in small mason jars or pretty glass cups to make serving a breeze and add a touch of elegance.
Make Ahead and Storage
Storing Leftovers
Store any leftover potato salad in an airtight container in the refrigerator. It will stay fresh and delicious for up to three days. Keep it chilled until serving to maintain the best texture and flavor.
Freezing
Freezing potato salad is generally not recommended because the mayonnaise and potatoes can separate and become watery upon thawing. For best results, enjoy this salad fresh or make it a day ahead for convenience.
Reheating
This salad is best served cold, so reheating is not advised. Instead, take it out of the fridge a few minutes before serving to allow the flavors to mellow at room temperature, which enhances the overall taste experience.
FAQs
Can I use different types of potatoes for this salad?
Absolutely! While Yukon Gold and Red potatoes are preferred for their creamy texture and ability to hold shape, you can experiment with other waxy potatoes. Avoid starchy varieties like Russets, as they tend to break down and make the salad mushy.
What if I don’t have pickle relish?
If pickle relish isn’t on hand, finely chopped dill pickles combined with a little sugar can replicate the sweet and tangy flavor well. Alternatively, a splash of pickle juice can add some of the acidity and brightness you want.
Is there a healthier alternative to mayonnaise?
Yes! Greek yogurt is a fantastic substitute for mayonnaise that cuts down on fat while adding protein and tangy flavor. It creates a lighter version of the Classic Mustard Potato Salad Recipe without sacrificing creaminess.
How long should I boil the eggs?
For perfect hard-boiled eggs, boil them for roughly 10 to 12 minutes. This timing ensures a firm, creamy yolk that complements your potato salad nicely.
Can I add other vegetables or ingredients to the salad?
Definitely! Feel free to add diced bell peppers, chopped green onions, or even a bit of cooked bacon for extra texture and flavor. The Classic Mustard Potato Salad Recipe is versatile and welcomes your personal touch.
Final Thoughts
There’s something truly special about a well-made Classic Mustard Potato Salad Recipe. It’s the kind of dish that feels like a nostalgic hug but is just as welcome on your modern dinner table. Simple ingredients come together to create a dish brimming with flavor, texture, and heart. I hope you give this recipe a try and discover how effortlessly it can become a beloved staple in your kitchen and at your family gatherings.
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Classic Mustard Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes (including chilling time)
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Description
Classic Mustard Potato Salad is a creamy, tangy side dish featuring tender Yukon Gold or red potatoes tossed in a zesty mustard-based dressing with crunchy celery, red onion, and hard-boiled eggs. Perfect for picnics, barbecues, or as a refreshing accompaniment to any meal.
Ingredients
Potatoes
- 2 lbs Yukon Gold or Red Potatoes
Dressing
- 1/2 cup Mayonnaise (or Greek yogurt)
- 1/4 cup Yellow Mustard (or Dijon)
- 2 tbsp Pickle Relish
- 2 tbsp Apple Cider Vinegar
Mix-ins
- 3 Hard-Boiled Eggs, chopped
- 1/2 cup Celery, diced
- 1/4 cup Red Onion, finely chopped
Seasonings and Garnish
- Salt, to taste
- Black Pepper, to taste
- Paprika, for sprinkling
- Garlic Powder (optional), to taste
- Fresh parsley, chopped, for garnish
Instructions
- Boil Potatoes: Place the potatoes in a large pot of water and bring to a boil over medium-high heat. Cook until the potatoes are tender when pierced with a fork, about 10 to 15 minutes. Drain the potatoes and allow them to cool slightly.
- Prepare Dressing: In a mixing bowl, combine the mayonnaise, yellow mustard, pickle relish, and apple cider vinegar. Stir well to form a smooth, tangy dressing.
- Combine Ingredients: Add the cooled potatoes, chopped hard-boiled eggs, diced celery, and red onion into the dressing. Gently stir until everything is evenly coated and mixed.
- Chill and Serve: Cover the potato salad and refrigerate for at least one hour to let the flavors meld. Before serving, sprinkle with paprika and garnish with fresh parsley for color and added flavor.
Notes
- For a lighter option, substitute mayonnaise with Greek yogurt.
- Use Dijon mustard for a spicier tang.
- Adding garlic powder is optional and can enhance the flavor.
- Ensure potatoes are cooled enough before adding the dressing to maintain texture.
- This salad tastes best when chilled but can be served slightly warm if preferred.
