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The Perfect Side Dish, Tangy Mustard Potato Salad

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
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 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