Go Back

Mustard Potato Salad

Mustard potato salad with a tangy, yellow-mustard dressing that clings to tender Yukon Gold cubes. Boiled potatoes are cooled, tossed with celery, onion, and chopped hard-boiled eggs for a classic, simple dressing finish.
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: 460
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
  • Salt to taste
  • 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
 

Cook and cool the potatoes
  1. Bring a pot of water to a boil, then cook cubed Yukon Gold potatoes until tender, about 15–20 minutes, with a visible simmer around the edges. Visual cue: a fork should slide in easily.
  2. Drain the potatoes and cool them completely, about 10 minutes, while steam dissipates and the surface looks dry and matte. Visual cue: cubes hold their shape without breaking.
Make the mustard dressing
  1. In a bowl, whisk mayonnaise, yellow mustard, Dijon mustard, white vinegar, sugar, salt, and pepper until smooth and thick, about 1–2 minutes. Visual cue: streaks disappear and the dressing looks glossy.
Assemble and chill
  1. Combine cooled potatoes, diced celery, finely diced onion, and chopped hard-boiled eggs in a mixing bowl, folding until evenly distributed. Visual cue: celery and egg are visible throughout.
  2. Pour the mustard dressing over the potato mixture and toss well until every cube is coated, about 1–2 minutes. Visual cue: a yellow-tinted sheen coats the potatoes.
  3. Refrigerate for 2 hours before serving to let the flavors meld, covered and cold throughout. Visual cue: the salad looks firmer and flavors deepen after chilling.

Notes

For the best texture, cool the potatoes fully before mixing so they don’t become gummy or thin the dressing. Refrigerate in a covered container for up to 4 days; freezing is not recommended. For a lighter option, replace half the mayonnaise with plain Greek yogurt while keeping the mustards and vinegar the same.