One side dish that is basically required for summer gatherings and barbeques: potato salad. This mustard potato salad is always a crowd-pleaser.
There are a lot of variations of potato salad and this one is one of my favorites. Potato salad is pretty simple to make. Boiling potatoes and dicing vegetables is all it really takes.
If you are planning a gathering, or heading to a friend’s house, make this side dish the day before to save time on the day of.
Mustard Potato Salad Recipe
*Scroll to end of the article for printable recipe
Ingredients:
- 3 medium/large potatoes, diced into bite-size pieces
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 3 celery ribs, diced
- 1 small red onion, diced
- 3 boiled eggs; 2 diced & 1 for garnish
- 1 whole kosher dill pickle, diced
- 1 tablespoon granulated garlic
- Salt and pepper, to taste
- Paprika (garnish)
Place diced potatoes in a medium/large pot. Add enough water to cover the potatoes and bring to a boil on medium/high heat. Cook for 8-12 minutes, until potatoes are tender (falls apart when pierced with a fork).
Drain the potatoes and rinse with cold water. Place potatoes into a large bowl.
Gently incorporate mayonnaise, mustard, and granulated garlic with room-temperature potatoes.
Incorporate the remaining ingredients with the potatoes by gently tossing the diced celery, red onion, eggs, and pickle with the mixture.
Add salt and pepper, to taste. Garnish with a thinly sliced boiled egg and a dusting of paprika.
Serve immediately or cover and refrigerate until ready to serve.
Leftover potato salad, refrigerated in an airtight container is best consumed within 5 days.
What’s your favorite thing to serve potato salad with?
Easy Mustard Potato Salad
One side dish that is basically required for summer gatherings and barbeques: potato salad. This mustard potato salad is always a crowd-pleaser.
Ingredients
- 3 medium/large potatoes, diced into bite-size pieces
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 3 celery ribs, diced
- 1 small red onion, diced
- 3 boiled eggs; 2 diced & 1 for garnish
- 1 whole kosher dill pickle, diced
- 1 tablespoon granulated garlic
- Salt and pepper, to taste
- Paprika (garnish)
Instructions
- Place diced potatoes in a medium/large pot. Add enough water to cover the potatoes and bring to a boil on medium/high heat. Cook for 8-12 minutes, until potatoes are tender (falls apart when pierced with a fork).
- Drain the potatoes and rinse with cold water. Place potatoes into a large bowl.
- Gently incorporate mayonnaise, mustard, and granulated garlic with room-temperature potatoes.
- Incorporate the remaining ingredients with the potatoes by gently tossing the diced celery, red onion, eggs, and pickle with the mixture.
- Add salt and pepper, to taste. Garnish with a thinly sliced boiled egg and a dusting of paprika.
- Serve immediately or cover and refrigerate until ready to serve.
Notes
Leftover potato salad, refrigerated in an airtight container is best consumed within 5 days.