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Mustard Potato Salad

Mustard potato salad with a classic yellow-mustard dressing coats cubed Yukon Gold potatoes for a tangy, creamy bite. Boiled-tender potatoes are tossed with celery, onion, and chopped hard-boiled eggs, then chilled for a more pronounced mustard flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling 2 hours
Total Time 2 hours 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 560
Ingredients Method Notes

Ingredients
  

Yukon gold potatoes
  • 3 lb Yukon gold potatoes, cubed
mayonnaise
  • 1 cup mayonnaise
yellow mustard
  • 0.25 cup yellow mustard
Dijon mustard
  • 2 tbsp Dijon mustard
white vinegar
  • 2 tbsp white vinegar
sugar
  • 1 tsp sugar
celery
  • 0.5 cup celery, diced
onion
  • 0.25 cup onion, finely diced
hard-boiled eggs
  • 2 hard-boiled eggs, chopped
salt and pepper
  • 0.25 tsp Salt and pepper to taste

Method
 

Cook and cool the potatoes
  1. Boil the Yukon gold potatoes in salted water at 212°F (100°C) for 15-20 minutes, until the centers are tender when pierced. Drain and cool them until no longer steaming.
Make the mustard dressing
  1. Mix mayonnaise, yellow mustard, Dijon mustard, white vinegar, sugar, and salt and pepper until smooth and evenly tinted, with no mustard streaks. Taste and adjust seasoning as needed for a tangy balance.
Assemble and chill
  1. Combine the cooled potatoes with diced celery, finely diced onion, and chopped hard-boiled eggs. Toss gently so the mix stays intact while distributing add-ins.
  2. Pour the mustard dressing over the potato mixture and toss well until every piece looks lightly coated and glossy. Scrape the bottom to prevent dry pockets.
  3. Refrigerate covered for 2 hours so the potatoes absorb the dressing and the salad thickens slightly. Serve cold, showing a creamy mustard sheen.

Notes

For the best mustard-forward texture, cool the potatoes completely before mixing so the dressing clings instead of turning runny. Store covered in the refrigerator for up to 4 days; freezer is not recommended because mayonnaise-based dressing can separate after thawing. Dietary swap: for a lighter version, use light mayonnaise and keep the mustard amounts the same for the same tangy punch.