Description
This Old Fashioned Mustard Potato Salad is a classic, creamy side dish that’s perfect for summer BBQs, picnics, and family gatherings. Made with tender potatoes, hard-boiled eggs, and a tangy dressing of Dijon mustard, mayonnaise, and aromatic seasonings, it’s a nostalgic taste of homemade comfort.
Ingredients
– 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
– 6 hard-boiled eggs, chopped
– 1 cup mayonnaise
– 1/4 cup Dijon mustard
– 2 tablespoons white vinegar
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup finely chopped onion
– 2 tablespoons finely chopped celery
– 2 tablespoons chopped fresh parsley
Instructions
1. Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat and simmer until the potatoes are tender, about 10-12 minutes. Drain and allow to cool completely.
2. In a large bowl, combine the cooled potatoes, chopped eggs, mayonnaise, Dijon mustard, vinegar, salt, and black pepper. Mix well until the dressing is evenly distributed.
3. Fold in the chopped onion, celery, and parsley. Taste and adjust seasoning as needed.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Notes
For best results, use Yukon Gold potatoes, which have a creamy, waxy texture that holds up well in potato salad. You can also add a sprinkle of paprika or chopped fresh dill on top for extra flavor and presentation.
- Prep Time: 15
- Cook Time: 12
- Category: Sides
- Method: Stovetop
- Cuisine: American