Creamy Mustard Potato Salad – A Tangy, Comforting Classic

This Mustard Potato Salad is a zesty, creamy twist on the traditional picnic favorite! With tender potatoes, a tangy mustard dressing, and crunchy veggies, it’s a crowd-pleaser that’s perfect for BBQs, potlucks, or a simple weeknight side. Originating from German and Southern American cuisine, this version balances richness with a bright mustard kick for a salad that’s anything but boring.

What sets this recipe apart? It’s **easy to customize**—swap herbs, adjust the mustard intensity, or add bacon for extra smokiness. Plus, it’s make-ahead friendly, so flavors meld beautifully by serving time. Whether you’re a mustard lover or just craving a hearty side, this potato salad delivers!

Why This Mustard Potato Salad Recipe Works

1. Bold, Balanced Flavors: The combination of Dijon mustard, apple cider vinegar, and a touch of honey creates a dressing that’s tangy, slightly sweet, and utterly addictive. It clings perfectly to every potato wedge.

2. Foolproof Texture: Yukon Gold potatoes hold their shape while staying creamy inside, and the addition of celery and red onion adds a refreshing crunch.

3. Versatile & Crowd-Pleasing: Serve it chilled or at room temperature, and feel free to add hard-boiled eggs, pickles, or fresh dill for extra flair.

What’s In Mustard Potato Salad?

• Yukon Gold Potatoes: Creamy and buttery, they absorb the dressing without turning mushy.
• Dijon Mustard: Adds depth and tang (use whole-grain mustard for texture if preferred).
• Mayonnaise: Creates a luscious, creamy base for the dressing.
• Apple Cider Vinegar: Brightens the flavors and balances the richness.
• Celery & Red Onion: For crunch and a hint of sharpness.
• Fresh Herbs: Parsley or dill add a pop of freshness.

How To Make Mustard Potato Salad

This recipe comes together in three simple steps: cook the potatoes, whisk the dressing, and combine. Here’s how to nail it:

Step 1: Cook the Potatoes

1. Scrub 2 lbs of Yukon Gold potatoes (peeling optional) and cut into 1-inch cubes.
2. Add to a pot of salted boiling water and cook for 10–12 minutes until fork-tender. Drain and let cool slightly.

Step 2: Make the Dressing

1. In a bowl, whisk together ½ cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1 tsp honey, ½ tsp salt, and ¼ tsp black pepper.

Step 3: Assemble the Salad

1. Gently fold the warm potatoes with ½ cup diced celery, ¼ cup finely chopped red onion, and 2 tbsp fresh parsley.
2. Pour the dressing over and mix until evenly coated. Chill for at least 1 hour before serving.

Sides for Mustard Potato Salad

• Grilled Chicken or Bratwurst: A classic pairing for summer cookouts.
• Buttery Corn on the Cob: Sweetness contrasts the tangy mustard.
• Pickled Vegetables: Adds acidity and crunch.
• Green Salad: Lightens the meal with fresh greens.

Recipe FAQ’s

Can I Make This Ahead?

Yes! Refrigerate for up to 3 days; the flavors improve over time. Add extra herbs before serving.

What Potatoes Can I Substitute?

Red potatoes or Russets work, but Yukon Golds are ideal for their creamy texture.

How Do I Prevent a Dry Salad?

Toss the potatoes while warm—they’ll absorb the dressing better. Add a splash of vinegar or mayo if needed before serving.

Other Recipes To Try

• German Warm Potato Salad: Bacon-infused with a vinegar-based dressing.
• Avocado Lime Potato Salad: Creamy avocado replaces mayo for a lighter twist.
• Harissa Roasted Potato Salad: Spicy North African flavors with roasted peppers.
• Japanese Potato Salad: Features carrots, cucumber, and Kewpie mayo.
• Roasted Garlic Potato Salad: a roasted garlic dressing with fresh herbs make this side dish unforgettable.

Creamy Mustard Potato Salad

A tangy, creamy potato salad with Dijon mustard, fresh herbs, and crunchy veggies. Perfect for picnics or as a side for grilled meats!

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Course: Side Dish

Cuisine: American

Keyword: Salad

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 6

Calories: 220kcal

Equipment

Medium Saucepan

Heatproof Bowl

Whisk

Ingredients

• 2 lbs 900g Yukon Gold potatoes, cubed
• ½ cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp honey
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup celery diced
• ¼ cup red onion finely chopped
• 2 tbsp fresh parsley chopped

Instructions

• Boil potatoes in salted water until tender (10–12 mins). Drain and let cool slightly.
• Whisk mayo, mustard, vinegar, honey, salt, and pepper in a bowl.
• Combine warm potatoes, celery, onion, and parsley in a large bowl. Pour dressing over and gently mix.
• Chill for 1+ hour before serving. Garnish with extra parsley if desired.

Notes

• Mustard Swap: Use whole-grain mustard for extra texture.
• Add-Ins: Try 2 chopped hard-boiled eggs or ¼ cup pickles.
• Vegan Version: Substitute vegan mayo and maple syrup.
• Herb Variations: Dill or chives work well instead of parsley.
• Serve Warm: Skip chilling for a German-style warm salad.

(P.S. Leftovers make a killer sandwich filling.)

Nutrition

Serving: 150g | Calories: 220kcal | Carbohydrates: 25g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 320mg | Potassium: 600mg | Fiber: 3g | Sugar: 2g | Vitamin C: 15mg | Calcium: 20mg | Iron: 1.2mg

Enjoy your Mustard Potato Salad! Share your creations in the comments below.