Description
Mustard potato salad is a delightful twist on the classic potato salad, combining creamy mayonnaise with tangy yellow mustard and crunchy vegetables.
Ingredients
Scale
- 2 pounds of potatoes (Yukon Gold or red)
- 1/2 cup yellow mustard
- 1/2 cup mayonnaise
- 1 cup celery (finely chopped)
- 1/2 cup red onion (finely chopped)
- 1/2 cup dill pickles (chopped)
- Salt (to taste)
- Black pepper (to taste)
- Fresh dill (optional for garnish)
Instructions
- Wash the potatoes thoroughly and cut them into bite-sized pieces, keeping the skin on.
- Place the cut potatoes in a large pot, cover with cold water, and add a pinch of salt. Cook until tender.
- In a large mixing bowl, combine yellow mustard and mayonnaise, stirring until well blended. Adjust seasoning with salt and black pepper.
- Once the potatoes are cooked, drain and let them cool slightly. Add warm potatoes to the mustard dressing.
- Gently fold in chopped celery, red onion, and dill pickles until evenly coated.
- Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld.
- Before serving, give the salad a gentle stir, taste for seasoning, and garnish with fresh dill if desired.
Notes
- Yukon Gold and red potatoes are recommended for their creamy texture.
- Feel free to add hard-boiled eggs or cooked bacon for extra protein.
- For a vegan version, substitute mayonnaise with a vegan alternative.
- Mustard potato salad can be made ahead of time and tastes better after chilling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
Keywords: mustard potato salad, potato salad recipe, side dish, summer salad