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
Scale
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.
