This classic mustard potato salad is the perfect summer side dish made with healthy, filling ingredients with classic potato salad flavors. Serve this easy potato salad at your next cookout or as a Fourth of July cookout side.
This mustard potato salad is a classic summer side dish recipe made with healthy, filling ingredients that give the dish its classic flavors. This healthy potato salad is perfect for serving as an easy potato side dish during the summer and is the perfect cookout recipe.
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Why You'll Love This Recipe
- Easy Summer Side Dish
- Great for Cookouts
Ingredients & Substitutions
- Potatoes - We recommend using Yukon gold potatoes for this recipe, but yellow potatoes and red potatoes work great as well.
- Eggs - Hard boiled eggs are a classic potato salad ingredient. Make a batch of Instant Pot Deviled Eggs and set a couple eggs aside for this recipe too.
- Vegetables - Vegetables including sweet onion, celery and pickles add texture and flavor to the dish.
- Mustard - This recipe calls for yellow mustard which not only makes the potato salad a mustard potato salad but also gives the dish a distinct yellow color.
- Mayonnaise - Mayonnaise adds to the creaminess of the potato salad. We recommend using a mayonnaise made with avocado or olive oil.
- Apple Cider Vinegar - Apple cider vinegar gives the dish a slight tang flavor and balances out the many flavors in the dish.
- Spices - This recipe calls for garlic, paprika, turmeric, salt and pepper to enhance the flavors.
Complete list of ingredients and amounts is located on the recipe card below.
Kitchen Tools & Equipment
- Cutting Board - A cutting board is necessary to chop all of the vegetables.
- Knife - A sharp knife makes it easier to chop the vegetables.
- Large Pot - A large pot is necessary to boil the potatoes in.
- Large Bowl - Mix everything together in a large bowl that can also be used to serve the potato salad in.
How to Make Mustard Potato Salad
Step 1. Chop the potatoes into small cubes and boil until fork-tender, then transfer to a bowl.
Step 2. Add the remaining ingredients to the bowl.
Step 3. Fold the ingredients together and chill in the fridge before serving.
Recipe Serving Suggestions
This recipe makes about 8-10 servings that make a great side dish for any summer meal. We recommend making this potato salad for summer cookouts especially as a side dish for hamburger night!
If you like this recipe, you will love our other potato side dish recipes.
Expert Tips & Variations
- Make ahead side dish. This recipe can easily be made ahead of time and stored in the fridge to serve later or the next day.
- Add seasoning. We love topping this dish with an all-purpose seasoning before serving for extra flavor.
How to Store Potato Salad
- Refrigerator - in an airtight container for up to 4 days.
Recipe FAQ
A waxy potato is best for potato salad because it holds its shape after being boiled. The best potatoes are red potatoes, Yukon gold and yellow potatoes.
More Side Dish Recipes
Mustard Potato Salad
This classic mustard potato salad is the perfect summer side dish made with healthy, filling ingredients with classic potato salad flavors. Serve this easy potato salad at your next cookout or as a Fourth of July cookout side.
Ingredients
- 3 pounds Yukon gold potatoes, peeled and diced
- 3 hard-boiled eggs, diced
- ½ cup pickles, diced
- ½ cup finely diced sweet onion
- ⅓ cup celery, diced
- 1 cup mayonnaise
- ¼ cup yellow mustard
- 1 Tablespoon apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon turmeric
- 1 Tablespoon minced garlic
Instructions
- Peel the potatoes and chop into small cubes.
- Fill a pot ½ way full of water and bring to a boil. When the water begins to boil, add the peeled and cubed potatoes and allow to cook until fork tender.
- While the potatoes boil, chop the pickles, celery, and onion into small pieces.
- Peel the hard boiled eggs and chop into small pieces.
- Once the potatoes are fork tender, remove the pot from the stovetop, drain the water, transfer the potatoes to a large bowl and allow them to cool.
- When the potatoes are cooled, add the pickles, onion, celery, eggs, mayonnaise, mustard, apple cider vinegar, and spices to the bowl.
- Use a spoon to mix everything together until everything is combined.
- Cover the bowl with plastic wrap and place in the fridge to chill for at least 30 minutes.
- Top with fresh dill to serve.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 310Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 65mgSodium: 516mgCarbohydrates: 31gFiber: 4gSugar: 3gProtein: 6g
