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Classic Mustard Potato Salad

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A creamy, tangy twist on a timeless favorite—this mustard potato salad combines tender Yukon gold potatoes, crisp celery, and hard-boiled eggs with a zesty mustard-mayo dressing and a hint of sweet pickle relish.

Ingredients

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  • 2 lbs Yukon gold or red potatoes, peeled and chopped
  • 3 hard-boiled eggs, chopped
  • 1/2 cup celery, diced
  • 1/4 cup red onion, finely diced
  • 1 tbsp fresh parsley, chopped
  • 1/2 tsp garlic powder
  • 1/2 cup mayonnaise
  • 1/4 cup yellow mustard
  • 2 tbsp pickle relish (or finely chopped pickles)
  • 2 tbsp apple cider vinegar or pickle juice
  • Salt and black pepper to taste

Instructions

  1. Place chopped potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil.
  2. Cook for 10–12 minutes or until fork-tender. Drain and let cool completely.
  3. In a large mixing bowl, combine the mayonnaise, mustard, pickle relish, apple cider vinegar, garlic powder, salt, and pepper. Stir until smooth.
  4. Add the cooled potatoes, chopped eggs, celery, red onion, and parsley to the bowl.
  5. Gently fold until everything is evenly coated with the dressing.
  6. Chill for at least 1 hour before serving to allow flavors to meld.

Notes

  • For extra texture, leave some potato skins on.
  • Use dill pickles for a tangier twist or bread-and-butter pickles for sweetness.
  • Best served chilled and can be made up to a day ahead.

Nutrition

Find it online: https://yumfoodusa.com/classic-mustard-potato-salad/