Description
Indulge in the timeless flavors of this Old Fashioned Mustard Potato Salad – a classic side dish that’s perfect for picnics, potlucks, or any summer gathering. Tender potatoes are tossed in a creamy, tangy dressing made with Dijon mustard, mayonnaise, and a touch of sweetness, creating a comforting and nostalgic dish that’s sure to delight.
Ingredients
– 3 pounds Yukon Gold potatoes, peeled and cubed
– 1 cup mayonnaise
– 2 tablespoons Dijon mustard
– 2 tablespoons white vinegar
– 1 tablespoon granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 hard-boiled eggs, chopped
– 1/2 cup diced celery
– 1/4 cup diced red onion
– 2 tablespoons chopped fresh parsley
Instructions
1. Bring a large pot of salted water to a boil. Add the cubed potatoes and cook until tender, about 15-20 minutes. Drain and let cool completely.
2. In a large bowl, whisk together the mayonnaise, Dijon mustard, white vinegar, sugar, salt, and black pepper.
3. Add the cooled potatoes, hard-boiled eggs, celery, red onion, and parsley to the dressing. Gently toss to coat evenly.
4. Refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Notes
For a creamier texture, you can mash some of the potatoes before tossing with the dressing. You can also add a teaspoon of lemon juice or a splash of white wine vinegar for extra tanginess. Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 20
- Category: Salads and Bowls
- Method: Boiling
- Cuisine: American