You are looking for a tangy and delicious side dish to complement your next meal? Our mustard potato salad recipe is the perfect choice! This classic dish combines tender potatoes with a zesty mustard dressing, creating a flavorful and creamy salad that’s sure to be a hit at any gathering. Whether hosting a barbecue, or picnic or simply craving a tasty side, this easy-to-make recipe will become a staple in your culinary repertoire.
Ingredients:
Potatoes: 2 pounds of Yukon Gold or red potatoes, peeled and cut into bite-sized pieces
Mayonnaise: 1/2 cup
Dijon Mustard: 2 tablespoons
Yellow Mustard: 1 tablespoon
Apple Cider Vinegar: 1 tablespoon
Celery: 2 stalks, finely chopped
Red Onion: 1/2 cup, finely diced
Dill Pickles: 1/4 cup, finely chopped
Hard-Boiled Eggs: 3, chopped
Fresh Dill: 2 tablespoons, chopped
Salt: 1 teaspoon
Black Pepper: 1/2 teaspoon
Paprika: 1/2 teaspoon (optional, for garnish)
Instruction:
1. Cook the Potatoes
- Place the peeled and cut potatoes in a large pot and cover them with cold water. Add a pinch of salt.
- Bring to a boil over medium-high heat, then reduce the heat to medium and simmer for about 10-12 minutes or until the potatoes are tender when pierced with a fork.
- Drain the potatoes and let them cool to room temperature.
2. Prepare the Dressing
- In a large mixing bowl, combine 1/2 cup of mayonnaise, 2 tablespoons of Dijon mustard, 1 tablespoon of yellow mustard, and 1 tablespoon of apple cider vinegar.
- Mix well until the ingredients are fully incorporated and the dressing is smooth.
3. Combine the Ingredients
- Add the cooled potatoes to the bowl with the dressing.
- Add 2 stalks of finely chopped celery, 1/2 cup of finely diced red onion, 1/4 cup of finely chopped dill pickles, and 3 chopped hard-boiled eggs.
- Gently toss the ingredients until the potatoes are evenly coated with the dressing and the vegetables and eggs are well distributed.
4. Season the Salad
- Sprinkle 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 2 tablespoons of chopped fresh dill over the salad.
- Gently fold the seasonings into the salad until everything is well mixed.
5. Chill the Salad
- Cover the bowl with plastic wrap or transfer the salad to an airtight container.
- Refrigerate for at least 1 hour to allow the flavors to meld together.
6. Serve
- Before serving, give the salad a gentle stir.
- If desired, sprinkle 1/2 teaspoon of paprika over the top for a pop of color.
Our mustard potato salad recipe is a tangy and satisfying side dish that’s perfect for any occasion. With its creamy texture and zesty flavor, this salad will quickly become a favorite at your gatherings. Enjoy the delightful combination of tender potatoes, crisp vegetables, and a flavorful mustard dressing that’s sure to impress your family and friends!
Ingredients:
Potatoes: 2 pounds of Yukon Gold or red potatoes, peeled and cut into bite-sized pieces
Mayonnaise: 1/2 cup
Dijon Mustard: 2 tablespoons
Yellow Mustard: 1 tablespoon
Apple Cider Vinegar: 1 tablespoon
Celery: 2 stalks, finely chopped
Red Onion: 1/2 cup, finely diced
Dill Pickles: 1/4 cup, finely chopped
Hard-Boiled Eggs: 3, chopped
Fresh Dill: 2 tablespoons, chopped
Salt: 1 teaspoon
Black Pepper: 1/2 teaspoon
Paprika: 1/2 teaspoon (optional, for garnish)
Instruction:
1. Cook the Potatoes
- Place the peeled and cut potatoes in a large pot and cover them with cold water. Add a pinch of salt.
- Bring to a boil over medium-high heat, then reduce the heat to medium and simmer for about 10-12 minutes or until the potatoes are tender when pierced with a fork.
- Drain the potatoes and let them cool to room temperature.
2. Prepare the Dressing
- In a large mixing bowl, combine 1/2 cup of mayonnaise, 2 tablespoons of Dijon mustard, 1 tablespoon of yellow mustard, and 1 tablespoon of apple cider vinegar.
- Mix well until the ingredients are fully incorporated and the dressing is smooth.
3. Combine the Ingredients
- Add the cooled potatoes to the bowl with the dressing.
- Add 2 stalks of finely chopped celery, 1/2 cup of finely diced red onion, 1/4 cup of finely chopped dill pickles, and 3 chopped hard-boiled eggs.
- Gently toss the ingredients until the potatoes are evenly coated with the dressing and the vegetables and eggs are well distributed.
4. Season the Salad
- Sprinkle 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 2 tablespoons of chopped fresh dill over the salad.
- Gently fold the seasonings into the salad until everything is well mixed.
5. Chill the Salad
- Cover the bowl with plastic wrap or transfer the salad to an airtight container.
- Refrigerate for at least 1 hour to allow the flavors to meld together.
6. Serve
- Before serving, give the salad a gentle stir.
- If desired, sprinkle 1/2 teaspoon of paprika over the top for a pop of color.
Our mustard potato salad recipe is a tangy and satisfying side dish that’s perfect for any occasion. With its creamy texture and zesty flavor, this salad will quickly become a favorite at your gatherings. Enjoy the delightful combination of tender potatoes, crisp vegetables, and a flavorful mustard dressing that’s sure to impress your family and friends!
Add some celery and red onion for crunch, and season with salt and pepper. 
So simple and delicious
