Mustard Potato Salad
Brighten up your next barbecue or picnic with this creamy and tangy Mustard Potato Salad, a crowd-pleasing side dish bursting with bold flavors and fresh textures. Made with tender Yukon Gold potatoes, this salad is elevated by a zesty dressing of Dijon and yellow mustard blended with a touch of honey and apple cider vinegar for the perfect balance of tang and sweetness. Crunchy celery, sharp red onion, and herbaceous parsley add a refreshing bite, while chopped hard-boiled eggs deliver a rich, satisfying finish. Ready in just 35 minutes with minimal effort, this potato salad is delicious served chilled or at room temperature, making it perfect for entertaining or meal prep. Don't forget the optional sprinkle of paprika for that extra pop of color and smoky flavor! Recipe keywords: mustard potato salad, creamy potato salad, tangy potato salad recipe, classic side dish, summer barbecue recipes.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 teaspoon Salt
- 0.5 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Yellow mustard
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Honey
- 2 pieces Celery stalks, diced
- 0.25 cup Red onion, finely chopped
- 2 tablespoons Fresh parsley, chopped
- 3 pieces Hard-boiled eggs, chopped
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika (optional, for garnish)
Instructions
Peel the Yukon Gold potatoes (if desired, leave the skin on for added texture) and cut them into 1-inch chunks.
Place the potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water.
Bring the pot to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.
Drain the potatoes and let them cool slightly. Transfer them to a large mixing bowl.
In a small bowl, whisk together the mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, and honey until smooth.
Pour the dressing over the slightly warm potatoes. Gently toss to coat the potatoes evenly.
Add the diced celery, chopped red onion, fresh parsley, and hard-boiled eggs to the potatoes. Gently fold everything together.
Taste and season with black pepper, adjusting as desired. Add more salt if needed.
Refrigerate the potato salad for at least 1 hour to let the flavors meld together.
Before serving, sprinkle with paprika (if using) for added color and flavor.
Serve chilled or at room temperature and enjoy!
Nutrition Facts
Calories |
1906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.8 g | 141% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 676 mg | 225% | |
| Sodium | 3810 mg | 166% | |
| Total Carbohydrate | 202.6 g | 74% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 19.3 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 276 mg | 21% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 4429 mg | 94% | |
*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.
