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Mustard Potato Salad

Mustard potato salad with a tangy, yellow-mustard dressing that clings to tender Yukon Gold cubes. Cubed potatoes get boiled until just tender, tossed with celery, onion, and chopped hard-boiled eggs, then chilled for a classic, bold mustard flavor.
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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: 520
Ingredients Method Notes

Ingredients
  

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

Method
 

Cook and cool the potatoes
  1. Bring a pot of water to a boil, then cook the Yukon gold potatoes until tender, about 20 minutes. You should be able to pierce a cube easily with a fork; reduce heat as needed to maintain a steady simmer.
  2. Drain the potatoes and spread them out to cool until no longer hot, about 10 minutes. The surface should look dry and matte so the dressing won’t thin out.
Make the mustard dressing
  1. In a bowl, whisk together mayonnaise, yellow mustard, Dijon mustard, white vinegar, sugar, salt, and pepper until smooth, about 1 minute. The mixture should be glossy and evenly yellow without streaks.
Combine and chill
  1. Add celery, onion, and chopped hard-boiled eggs to the cooled potatoes and toss gently until evenly distributed. The mix-ins should be visible throughout the potato cubes.
  2. Pour the mustard dressing over the potato mixture and toss well to coat every piece. After tossing, the potatoes should look lightly creamy rather than watery.
  3. Refrigerate the salad for 2 hours before serving, keeping it covered. It should thicken slightly and taste more tangy as it chills.

Notes

For the best tangy mustard flavor, chill until the potatoes are fully cold—warm potatoes can loosen the dressing. Store covered in the refrigerator for 3-4 days; freezing is not recommended because the mayonnaise-based dressing can separate. If you want a lighter version, substitute light mayonnaise for regular mayo while keeping the same amounts of both mustards and vinegar.