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Mustard Potato Salad

Mustard potato salad with a tangy, yellow mustard dressing and tender Yukon Gold cubes. Boiled potatoes get tossed with a creamy Dijon-mustard sauce, plus celery, onion, and chopped hard-boiled eggs.
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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: 585
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring the potatoes to a boil in a Dutch oven over high heat, then cook until tender, about 10–15 minutes. Visual cue: a fork should slide in and out easily with no resistance.
  2. Drain the potatoes and spread them on a sheet pan to cool, about 10 minutes. Visual cue: steam should subside and the cubes should look dry on the surface.
Make the mustard dressing
  1. In a bowl, mix mayonnaise, yellow mustard, Dijon mustard, white vinegar, sugar, salt, and pepper until smooth and glossy. Visual cue: the dressing should be evenly yellow with no mustard streaks.
Assemble and chill
  1. Combine the cooled potatoes, celery, onion, and chopped eggs in a large bowl. Visual cue: the mix should be evenly distributed with visible celery and egg throughout.
  2. Pour the dressing over the potato mixture and toss well until every cube is coated. Visual cue: potatoes should look lightly creamy and yellow-tinted, not dry.
  3. Refrigerate for 2 hours before serving. Visual cue: the salad should look thicker and the flavors should appear more integrated after chilling.

Notes

For best texture, cool the potatoes fully before mixing so the dressing stays creamy instead of thinning. Store covered in the refrigerator up to 4 days; freeze not recommended. For a lighter option, use light mayonnaise (or avocado-oil mayo) to reduce saturated fat while keeping the classic mustard flavor.