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Mustard Potato Salad

Mustard potato salad with a classic, tangy potato flavor comes from a simple dressing of yellow mustard, Dijon, vinegar, and sugar. Creamy, mustard-forward, and packed with celery, onion, and chopped hard-boiled eggs.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb Yukon gold potatoes Cubed for even cooking.
Mustard dressing
  • 1 cup mayonnaise Use full-fat for best creaminess.
  • 0.25 cup yellow mustard Provides the signature yellow-mustard flavor.
  • 2 tbsp Dijon mustard Adds sharpness and depth.
  • 2 tbsp white vinegar Ties the dressing together with tang.
  • 1 tsp sugar Balances the acidity.
  • 0.5 salt To taste.
  • 0.5 pepper To taste.
Mix-ins
  • 0.5 cup celery Diced for crunch.
  • 0.25 cup onion Finely diced for a mellow bite.
  • 2 hard-boiled eggs Chopped.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Boil and cool potatoes
  1. Bring a large pot of salted water to a boil, then add the cubed Yukon gold potatoes and cook until tender, 10-15 minutes. Visual cue: potatoes should pierce easily with a fork.
  2. Drain the potatoes thoroughly and spread them on a sheet pan to cool. Visual cue: the surface should look dry and no steam should pool in the pan.
Make the mustard dressing
  1. In a bowl, whisk together mayonnaise, yellow mustard, Dijon mustard, white vinegar, sugar, salt, and pepper until smooth. Visual cue: the dressing should look evenly yellow and glossy with no streaks.
Assemble and chill
  1. Add the cooled potatoes, diced celery, finely diced onion, and chopped hard-boiled eggs to the bowl. Visual cue: ingredients should be evenly distributed, with eggs visible throughout.
  2. Pour the dressing over the potato mixture and toss well until every piece is coated. Visual cue: potatoes should have a thick, mustard-tinted sheen.
  3. Cover and refrigerate for 2 hours before serving. Visual cue: the salad should look slightly thicker and the flavors should set after chilling.

Notes

For the best texture, cool the potatoes completely before mixing so the dressing stays creamy rather than watery. Refrigerate in an airtight container up to 4 days; freeze is not recommended. For a lighter option, use light mayonnaise to reduce calories while keeping the tangy mustard character.