Creamy and tangy, this Mustard Potato Salad brings something new to a classic side.
Pretty much everyone I know loves potato salad, mostly their own. While people will compliment this classic summer side dish when it’s served at parties, picnics, barbecues, or summer suppers, most folks tend to swear their own recipe is the best version. I get it. Dishes like this are often handed down in families for generations, and it’s very hard to abandon nostalgia and tradition.
I was one of those people, so fiercely loyal to my grandmother’s recipe for potato salad that I loudly proclaimed it could not be beat. But then I beat it with this mustard potato salad. It has such a dreamy creaminess that is infused with all these irresistibly bright, sharp flavors, that I had to respectfully move my gran’s recipe to slot number two on the Best Potato Salad Ever list.
You’ll love how this recipe has all the usual potato salad suspects—tender cubes of potato mixed with onion, celery, and mayo—but then takes that humble mix to a whole new level with chopped hard-boiled eggs, tangy sour cream, dill pickles and their juice (a sort of secret ingredient that really brings the zing), and the star of the show: yellow mustard. I’m telling you, once this potato salad chills in the fridge for a couple of hours to let all the flavors marry and meld, even your granny will think it’s the best.
Choose Your Mustard
In this recipe, we are using good old yellow mustard. We love how it brings such a tangy, vinegary flavor to the potato salad. But there are lots of different kinds of mustard, and you can always substitute a variety that most suits your taste.
For example, Dijon mustard has a sharper, more intense flavor, and it is delicious in this potato salad. If you like a bit of heat and some spice, try Creole mustard. If you want a big dose of heat, you’ll love using English mustard. And if you prefer adding a touch of sweetness to this potato salad, try honey mustard. These are just a few kinds of mustard out there. No matter which one you choose, it will be great in this potato salad.
How Do I Store Leftovers?
Since this potato salad needs to be refrigerated for at least 2 hours before serving, you pretty much have to make it ahead of time. Transfer leftovers to an airtight container, and the potato salad will last in the refrigerator for 4-5 days. We don’t recommend freezing.
Serving Suggestions
Mustard potato salad is a perfect side for almost any kind of meat entrée. Its flavors complement the zesty tang in Baby Back Ribs, pair beautifully with the smoky taste of these BBQ Boneless Chicken Thighs, and bring a bright, creamy element to Crispy Pork Chops. And all these meals can be rounded out wonderfully with the addition of Easy Slow-Cooker Baked Beans and a crunchy Cucumber And Onion Salad.
Another thing that is really great about this salad is that it can be enhanced by all sorts of toppings, like chopped Bacon, some Pickled Red Onions, minced Bread And Butter Pickles (these bring an amazing contrast to the dill pickles already in there), or my favorite garnish: crushed up Air-Fryer Zucchini Chips.
Mustard Potato Salad
Ingredients
- 3 pounds russet potatoes peeled and cubed
- 3/4 cup mayonnaise
- 1/3 cup sour cream
- 4 1/2 tablespoons yellow mustard
- 4 large eggs hard-boiled and chopped
- 1/3 cup sweet yellow onion grated
- 1/3 cup celery finely diced
- 1/2 cup dill pickles chopped
- 2 tablespoons dill pickle juice
- 3/4 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper plus more to taste
- Paprika for garnish
Instructions
- Place the cubed potatoes in a large pot, cover with water, and bring to a boil. Reduce the heat and simmer for about 10-15 minutes until the potatoes are fork-tender.
- Drain the potatoes and let them cool slightly. Use a potato masher to mash them a few times, still leaving some chunks.
- In a large mixing bowl, combine the mayonnaise, sour cream, mustard, chopped eggs, grated onion, celery, dill pickles, and pickle juice. Add the cooled potatoes, salt, and pepper. Stir gently until all ingredients are well combined.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours. Before serving, adjust seasonings if needed and then sprinkle with paprika for a colorful finish.
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