This tasty Mustard Potato Salad combines celery, hard-boiled eggs, red onion, pickle relish, and green onions in a creamy dressing with tangy mustard. Pair it with all your favorite grilled and barbecued vegetables and meats.
You can never have too many delicious potato salad recipes. Summer wouldn’t be the same without delicious side dishes.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Potatoes: My go-to variety for this recipe is Yukon Gold. They are slightly waxy, so they don’t break down, and their skins are thin and tender, making them perfect for potato salad.
- Hard-boiled eggs: Fill a large saucepan with enough water to reach just below the bottom of a steamer basket. Cover the pot and bring it to a boil. Carefully place eggs in the steamer basket using a long-handled slotted spoon or tongs. Cover the pot and steam the large egg for 14-15 minutes.
- Mustard: Use regular yellow mustard, Dijon mustard, spicy brown mustard, whole grain mustard, or honey mustard.
- Apple cider vinegar: As a substitute, you can use white wine vinegar or champagne vinegar.
- Pickle relish: Use either dill or sweet pickle relish.
How To Make Mustard Potato Salad
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Boil the potatoes until tender. Plunge into an ice bath. Dry the potatoes and cube them.
- Steam the hard-boiled eggs and plunge them into an ice bath. Peel them and coarsely chop them.
- Stir the mayonnaise, yellow mustard, Dijon mustard, apple cider vinegar, and pickle relish in a large bowl.
- Add the cubed potatoes, chopped hard-boiled eggs, celery, red onion, parsley, and green onions. Stir gently to combine.
Preparation Tips For Success
- Don’t overboil the potatoes. Cook just until fork-tender and then plunge them into an ice bath. Overcooking will cause the potatoes to lose their peels and fall apart when cut into bite-sized pieces.
- You can make this potato salad up to 1 day before, but do not add the parsley and green onions. Ensure the potatoes are coated with the dressing before storing the salad in an airtight container in the refrigerator. Stir in the parsley and green onions a few hours before serving.
- Store fully cooled and dried hard-boiled eggs with their shells intact in an airtight container in the fridge for up to 1 week.
- Store fully cooled, peeled eggs, submerged in ice-cold water, in an airtight container in the refrigerator for up to 3 days.
More Summer Salad Recipes
Mustard Potato Salad
This tasty Mustard Potato Salad combines celery, hard-boiled eggs, red onion, pickle relish, and green onions in a creamy dressing with tangy mustard.
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Servings: 8 servings
Calories: 334kcal
Ingredients
- 3 lbs Yukon Gold Potatoes
- 1 tablespoon salt
- 4 large eggs
- ¾ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 2 teaspoons apple cider vinegar
- ½ cup dill pickle relish
- 2 ribs celery, chopped
- ½ cup chopped red onion
- 2 tablespoons chopped fresh parsley
- 2 green onions, thinly sliced
- salt to taste
- freshly ground black pepper to taste
Instructions
- Place the potatoes in a large pot and fill it with cold water. Add the salt and bring the pot to a boil. Reduce to a simmer and cook just until the potatoes are fork-tender. Plunge the potatoes into an ice bath to stop the cooking process. Once cool, remove the potatoes and dry them to remove excess water. Dice the potatoes into bite-sized pieces.
- Fill a large saucepan with enough water to reach just below the bottom of a steamer basket. Bring the water to a boil, then carefully place the eggs in the steamer basket using a long-handled slotted spoon or tongs. Cover the pot and steam for 15 minutes. Carefully plunge the eggs into an ice bath. Peel and coarsely chop the eggs.
- Stir the mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, and dill pickle relish in a large bowl.
- Add the cubed potatoes, chopped hard-boiled eggs, celery, red onion, parsley, and green onions. Stir gently to combine. Season with salt and freshly ground black pepper to taste.
Notes
Store the potato salad in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 334kcal | Carbohydrates: 35g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 102mg | Sodium: 1289mg | Potassium: 831mg | Fiber: 5g | Sugar: 2g | Vitamin A: 341IU | Vitamin C: 37mg | Calcium: 51mg | Iron: 2mg
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