Go Back

Mustard Potato Salad

Mustard potato salad with a prominent yellow mustard dressing that clings to tender Yukon gold cubes. This classic recipe is tossed with celery, onion, and chopped hard-boiled eggs, then chilled for a tangy, slice-and-serve texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb Yukon gold potatoes cubed
Dressing
  • 1 cup mayonnaise
  • 0.25 cup yellow mustard
  • 2 tbsp Dijon mustard
  • 2 tbsp white vinegar
  • 1 tsp sugar
  • 0.1 salt to taste
  • 0.1 pepper to taste
Mix-ins
  • 0.5 cup celery diced
  • 0.25 cup onion finely diced
  • 2 hard-boiled eggs chopped

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Add the cubed Yukon gold potatoes to a Dutch oven and cover with water; bring to a boil over high heat and cook until tender, 10-15 minutes. Drain and let them cool until just warm to the touch, about 10 minutes (visual cue: cubes should be easily pierced).
Make the mustard dressing
  1. In a bowl, whisk together mayonnaise, yellow mustard, Dijon mustard, white vinegar, sugar, salt, and pepper until smooth. Stop when the dressing looks evenly colored with no mustard streaks (visual cue: glossy, uniform mixture).
Combine
  1. Add the cooled potatoes, diced celery, finely diced onion, and chopped hard-boiled eggs to the bowl with the dressing. Toss gently until every potato cube is coated (visual cue: potatoes look evenly yellow-tinted and glossy).
Chill
  1. Cover and refrigerate the potato salad for 2 hours to let the flavors meld. Serve cold straight from the fridge (visual cue: dressing thickens slightly and clings).

Notes

For the best texture, cool the potatoes until they’re just warm so they don’t break down or make the dressing runny. Store covered in the refrigerator for 3-4 days; for a softer, more developed flavor, let it chill overnight. Freezing is not recommended because mayonnaise-based dressings can separate after thawing. If you want a lighter option, swap part or all of the mayonnaise for Greek yogurt to keep the tang while reducing richness.