Mustard Potato Salad
This zesty Mustard Potato Salad is better than your standard potato salad recipe because it has the added tang of mustard and vinegar. It’s a great side dish to bring to a summer potluck!
This recipe for mustard potato salad is going to rock your world! It’s an easy Southern potato salad recipe made with eggs, celery, yellow mustard (it’s gotta be yellow!), vinegar, and pickle relish giving it a great tangy flavor that is miles above your basic potato salad.
If you’ve been around here long enough you know that we love a good potato salad whether it’s our creamy sour cream potato salad, a warm German potato salad with lots of bacon, or a bright spring English pea and potato salad.
Each one has its own unique flavors but for me, mustard potato salad is the BEST. I love the tangy vinegar and mustard flavors and the eggs and pickle relish just take it to the next level.
If you’re looking for an easy side dish to take to your summer potlucks, or to make for this year’s 4th of July celebration. This is the one.
Note: This post may contain affiliate links. That means if you click on a link and make a purchase we may receive a small commission. Thank you!
Ingredients You’ll Need
- Red potatoes – I like red potatoes the best for this salad, especially if you want to leave the peel on. Other options are Yukon gold potatoes, or new potatoes.
- Celery – A little bit of celery adds a nice crunch to the salad.
- Eggs – Sliced hard-boiled eggs make a delicious addition and they go perfectly with the mayo, mustard, and pickle relish.
- Mayonnaise – If you want to lighten this recipe up you can substitute the mayonnaise with Greek yogurt.
- Apple Cider Vinegar – Apple cider vinegar is the best for this recipe but if you don’t have any on hand you can substitute with white wine vinegar or straight white vinegar. The latter will give you a sharper vinegar taste.
- Yellow Mustard – Putting mustard in potato salad adds a tangy little bite to the dish that makes it unique!
- Pickle Relish – A little pickle relish makes everything better. You can use sweet pickle relish which will mellow out the sharpness of the vinegar or dill pickle relish if you prefer.
- Salt – A little salt is always required when you’re making a potato dish. You’ll add a bit when you’re boiling the potatoes to help the flavor soak in and then a bit more to the salad once you’ve combined all of the ingredients.
Cook potatoes – Bring a large pot of water to a boil and add 1 tablespoon of salt. Carefully add the whole, unpeeled potatoes to the water and boil for 20 minutes or until potatoes are tender but not too soft. When they are tender enough to easily press a fork into the center of them (but not so tender they break apart) drain the potatoes and let them cool enough that you can cut the without burning yourself.
Combine ingredients – Add the cut potatoes, celery, and hard-boiled eggs to a large bowl and toss together.
Make the dressing – In a small bowl whisk together the mayonnaise, pickle relish, apple cider vinegar, yellow mustard, and salt.
Toss together – Pour the mixture over the potatoes and gently toss until all ingredients are well coated. Cover dish and store in the refrigerator until you are ready to serve.
Like most potato salads this one is made with a mayonnaise dressing. The difference is the addition of a splash of vinegar and a couple of tablespoons of yellow mustard. This traditional southern recipe adds more flavor to your basic potato salad recipe.
It is best to use a waxy potato such as red potatoes, Yukon gold, or new potatoes. These potatoes are firmer and less starchy than a russet potato so after they are cooked and cut they hold their shape as you toss the salad together.
When it comes to potato salad I prefer to cut my potatoes into cubes AFTER I boil them. One of the top complaints about a potato salad is that it can get watery. This is often because the potato pieces are still wet. If you boil your potatoes BEFORE cutting them then they absorb less water and are drier and more firm when you cut them into pieces.
This does work best if you plan on leaving the peel on (which I recommend for this dish) but even if you want to peel them you can remove the peel after the potatoes are boiled, before you cut them into cubes.
Definitely not! The great thing about this simple dish is that you can add or remove anything you want…except maybe the mustard :)…to make it your own.
Some other things to add to potato salad include: bells peppers, jalapenos, onions, chives, dill, etc.
Looking for …
- Duchess Potatoes
- Not Your Mom’s Mashed Potatoes
- Irish Potato Bites
- Loaded Au Gratin Potatoes
- Foil Packet Garlic Potatoes
- Instant Pot Sweet Potatoes
- Roasted Ranch Potatoes
- Everything Bagel Fingerling Potatoes
- More potato recipes…
Mustard Potato Salad
- Bring a large pot of water to a boil and add 1 tablespoon of salt. Carefully add the whole potatoes to the water and boil for 20 minutes or until potatoes are tender but not too soft.
- Drain potatoes and let them cool enough to handle before cutting them into 1.5 inch cubes.
- Add potatoes, celery, and eggs to a large bowl and toss together.
- In a small bowl whisk together the mayonnaise, pickle relish, apple cider vinegar, yellow mustard, and 2 teaspoons of salt.
- Pour the mixture over the potatoes and gently toss until all ingredients are well coated.
- Cover dish and store in the refrigerator until you are ready to serve.