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.

Course potato side, side

Cuisine American, Southern

Keyword how do you make mustard potato salad, how to make a potato salad with mustard, how to make mustard potato salad, how to make potato salad with mustard, mustard potato salad recipe, potato and mustard salad, potato salad recipes with mustard, potato salad with mustard recipe

Prep Time 25

Cook Time 20

Total Time 45

Servings servings

Calories 334kcal

Author Beth Pierce

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