Mustard potato salad is one of those classic dishes that never fails to impress at gatherings. Whether it’s a summer barbecue, a picnic in the park, or a family potluck, this salad is a crowd-pleaser that brings everyone together. With its creamy texture and zesty kick from the mustard, it’s hard not to go back for seconds! Trust me, once you taste it, you’ll understand why it’s a staple on so many tables. Plus, it’s simple to make, so you can whip it up without any fuss and still serve something that feels special. Yum!
Ingredients for Mustard Potato Salad
- 2 pounds potatoes, diced into bite-sized pieces (I love using red or Yukon gold potatoes for their creamy texture!)
- 1 cup mayonnaise (the creamy base that ties everything together)
- 3 tablespoons yellow mustard (this is where that lovely tang comes from!)
- 1/2 cup celery, chopped (for that nice crunch and freshness)
- 1/2 cup onion, chopped (I usually go for red onion for a touch of sweetness)
- 3 hard-boiled eggs, chopped (they add richness and protein, making it even more satisfying)
- Salt and pepper to taste (don’t skip this—seasoning is key!)
How to Prepare Mustard Potato Salad
Making this mustard potato salad is super simple and oh-so-rewarding! Let’s break it down step by step so you can impress your friends and family without breaking a sweat.
Cooking the Potatoes
Start by bringing a large pot of salted water to a boil. Once it’s bubbling away, add your diced potatoes and cook them for about 15 minutes or until they’re tender when pierced with a fork. You don’t want them mushy, just perfectly soft! Drain the potatoes and let them cool completely.
Mixing the Ingredients
In a big mixing bowl, combine the mayonnaise and yellow mustard. This is where the magic happens! Gently fold in the cooled potatoes, chopped celery, onion, and hard-boiled eggs. Be careful not to mash the potatoes; we want them to stay nice and chunky! Season generously with salt and pepper to taste.
Chilling and Serving
Once everything is mixed, cover the bowl with plastic wrap and pop it in the fridge for at least an hour. This chilling time is crucial as it allows the flavors to meld beautifully. When you’re ready to serve, give it a little stir and enjoy the creamy, tangy goodness of your mustard potato salad!
Tips for Success with Mustard Potato Salad
To make your mustard potato salad truly shine, here are a few tips I swear by! First, don’t skimp on the chilling time; letting it sit in the fridge allows those delicious flavors to blend. If you want to jazz it up, try adding diced pickles or a splash of pickle juice for extra zing! You can also switch things up with different herbs like dill or parsley for a fresh twist. And remember, always taste before serving—adjust the seasoning to your liking. Trust me, these little tweaks can take your salad from good to wow!
Why You’ll Love This Recipe
- It’s super easy to prepare—perfect for novice cooks or anyone short on time!
- The creamy texture combined with the tangy mustard creates a flavor explosion in every bite.
- It’s a versatile dish that fits right in at picnics, barbecues, or family gatherings.
- This mustard potato salad can be made a day in advance, making it a hassle-free option for entertaining.
- It’s a crowd-pleaser that appeals to both kids and adults alike!
Nutritional Information for Mustard Potato Salad
Here’s the nutritional breakdown for a serving of my mustard potato salad. Each cup contains about 250 calories, with 18 grams of fat, 5 grams of protein, and 22 grams of carbohydrates. Keep in mind that these values are estimates and can vary based on ingredient brands and portion sizes!
FAQ About Mustard Potato Salad
Can I make mustard potato salad ahead of time? Absolutely! In fact, making it a day in advance can enhance the flavors as they meld together. Just store it in the fridge until you’re ready to serve.
What type of potatoes work best? I recommend using red or Yukon gold potatoes for their creamy texture. They hold up well without getting mushy.
Can I add other ingredients? Yes! Feel free to mix in diced pickles, olives, or even some crunchy bell peppers for extra flavor and texture.
How long does it last in the fridge? Your mustard potato salad will stay fresh for about 3-4 days in an airtight container.
Is this salad vegetarian? Yes, this mustard potato salad is vegetarian-friendly, making it a great option for various dietary preferences!
Storage & Reheating Instructions
Storing leftovers of your delicious mustard potato salad is super easy! Just transfer any unused salad to an airtight container and pop it in the refrigerator. It’ll stay fresh for about 3-4 days—perfect for those late-night snacking sessions or lunch the next day! If you want to enjoy it later, you can freeze it for up to a month, but keep in mind that the texture may change slightly after thawing.
When you’re ready to eat, there’s no need to reheat this salad. It’s best enjoyed chilled, so just give it a good stir and dig in!
For more delicious salad ideas, check out our all recipes page or try making a Greek pasta salad for a refreshing twist!
For more information on the health benefits of potatoes, you can visit Healthline.
Print
Mustard Potato Salad: 5 Irresistible Ways to Enjoy It
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling and mixing
- Cuisine: American
- Diet: Vegetarian
Description
A classic mustard potato salad that’s perfect for picnics and barbecues.
Ingredients
- 2 pounds potatoes, diced
- 1 cup mayonnaise
- 3 tablespoons yellow mustard
- 1/2 cup celery, chopped
- 1/2 cup onion, chopped
- 3 hard-boiled eggs, chopped
- Salt and pepper to taste
Instructions
- Boil potatoes until tender, about 15 minutes.
- Drain and let cool.
- In a large bowl, mix mayonnaise and mustard.
- Add cooled potatoes, celery, onion, and eggs.
- Mix gently until combined.
- Season with salt and pepper.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- Use red or Yukon gold potatoes for best texture.
- Add diced pickles for extra flavor.
- This salad can be made a day in advance.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: mustard potato salad, potato salad, picnic salad