Mustard of Fun Potato Salad from the Longmeadow Farm
Bright, zesty, and utterly satisfying, the Mustard of Fun Potato Salad from Longmeadow Farm is a modern twist on a picnic classic that will steal the show at any gathering. Made with creamy Yukon Gold potatoes, crisp celery, tangy dill pickles, and a bold two-mustard dressing featuring Dijon and yellow mustard, this salad is packed with layers of texture and flavor. Apple cider vinegar and fresh dill elevate the dish with a refreshing tang, while a hint of paprika adds warmth and color. Perfectly chilled and easy to prepare, this crowd-pleaser is ideal for summer barbecues, potlucks, or as a hearty side dish. With its balance of creaminess, crunch, and spice, this potato salad transforms simple ingredients into a memorable dish that's guaranteed to leave everyone reaching for seconds.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 tablespoon Salt
- 2 stalks Celery
- 1 small Red onion
- 1 cup Dill pickles
- 0.75 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Yellow mustard
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Fresh dill
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Paprika
Instructions
Peel and cut the Yukon Gold potatoes into bite-sized cubes. Place them in a large pot and cover with water, adding 1 tablespoon of salt.
Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook potatoes for 10-12 minutes or until fork-tender. Drain and set aside to cool slightly.
While the potatoes are cooling, finely chop the celery, red onion, and dill pickles. Set them aside.
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, fresh dill, ground black pepper, and paprika.
Add the cooked and slightly cooled potatoes to the mixing bowl, along with the chopped celery, red onion, and dill pickles. Gently fold until all the ingredients are evenly coated in the dressing.
Taste and adjust seasoning if needed with additional salt or pepper.
Cover the bowl and refrigerate the potato salad for at least 2 hours to allow the flavors to meld together.
Before serving, sprinkle an extra pinch of paprika and fresh dill on top for garnish.
Nutrition Facts
Calories |
2135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.0 g | 176% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 9300 mg | 404% | |
| Total Carbohydrate | 216.8 g | 79% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 19.5 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 4135 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
