Description
This classic Mustard Potato Salad combines tender Yukon Gold or red potatoes with a tangy and creamy mustard-mayonnaise dressing, accented by crunchy celery, sharp red onion, and chopped dill pickles. Perfect for picnics, barbecues, or as a flavorful side dish, this recipe offers a deliciously balanced potato salad with a zesty kick and refreshing texture.
Ingredients
Scale
Potatoes
- 2 pounds Yukon Gold or red potatoes, scrubbed and cut into bite-sized pieces (skin on)
Dressing and Add-ins
- 1/2 cup yellow mustard
- 1/2 cup mayonnaise
- 1 cup celery, finely chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup dill pickles, chopped
- Salt, to taste
- Black pepper, to taste
- Fresh dill, optional for garnish
Instructions
- Prepare the Potatoes: Wash the potatoes thoroughly and cut them into bite-sized pieces, keeping the skin on to add texture and nutrients.
- Cook the Potatoes: Place the cut potatoes in a large pot and cover with cold water. Add a pinch of salt to the water, then bring to a boil and cook until the potatoes are tender when pierced with a fork, approximately 15-20 minutes.
- Make the Dressing: In a large mixing bowl, combine the yellow mustard and mayonnaise. Stir until well blended and smooth. Season the dressing with salt and black pepper according to your taste preference.
- Combine Potatoes and Dressing: After the potatoes have finished cooking, drain them well and allow to cool slightly. While still warm, add the potatoes to the mustard dressing and gently toss to coat evenly.
- Add Vegetables: Fold in the finely chopped celery, red onion, and dill pickles to the potato mixture, ensuring all ingredients are thoroughly mixed without mashing the potatoes.
- Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour. This chilling step allows the flavors to meld and intensify.
- Serve and Garnish: Before serving, gently stir the salad again and adjust seasoning if necessary. Garnish with fresh dill for a bright, herbal finish, if desired.
Notes
- Use Yukon Gold or red potatoes to ensure the salad holds shape and has a creamy texture without becoming mushy.
- Keeping the potato skins adds color and nutrients, but you may peel them if preferred.
- Refrigerate the salad for at least an hour to let the flavors develop fully, but it can be made up to a day in advance.
- Adjust the amount of mustard and mayonnaise to your taste if you prefer a tangier or creamier dressing.
- Add chopped hard-boiled eggs for extra protein and richness if desired.
