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Creamy potato salad garnished with paprika in a large white bowl on a light background.

Mustard Potato Salad

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling time 2 hours
Total Time 2 hours 30 minutes
Course Salad
Cuisine American
Servings 8 servings
Calories 338 kcal

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.
    Diced potatoes boiling in a pot of water, ready for cooking or recipe preparation.
  • Drain the potatoes and let them cool slightly. Use a potato masher to mash them a few times, still leaving some chunks.
    Creamy mashed potatoes in a white enamel pot, ready for baking or serving. Perfect comfort food or side dish.
  • 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.
    Creamy potato salad ingredients with mustard, mayonnaise, chopped celery, pickles, and hard-boiled eggs in a white bowl.
  • 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.

Nutrition

Calories: 338kcalCarbohydrates: 33gProtein: 7gFat: 20gSaturated Fat: 4gSodium: 618mgFiber: 3g
Keyword Mustard Potato Salad
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