POTATO SALAD WITH EGG AND MUSTARD DRESSING

A classic creamy potato salad made with tender potatoes, hard-boiled eggs, crunchy celery, and a tangy mustard dressing. It’s simple, comforting, and perfect for picnics, BBQs, potlucks, and family dinners.

Ingredients

For the Salad:

• 2 ½ lbs (1.1 kg) Yukon Gold or russet potatoes
• 5 large eggs
• ½ cup finely diced celery
• ¼ cup finely diced red onion
• ¼ cup chopped dill pickles
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, optional

For the Mustard Dressing:

• ¾ cup mayonnaise
• 2 tablespoons yellow mustard
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon pickle juice
• 1 teaspoon sugar
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ¼ teaspoon paprika

Instructions

1. Cook the Potatoes

Wash and peel the potatoes, then cut them into bite-sized pieces.

Place them in a large pot and cover with cold water. Add a generous pinch of salt.

Bring to a boil, then reduce the heat and cook for 10–12 minutes, or until the potatoes are fork-tender but not falling apart.

Drain well and allow them to cool for about 10–15 minutes.

2. Boil the Eggs

Place the eggs in a saucepan and cover with cold water.

Bring to a boil, then cover, remove from the heat, and let sit for 10–12 minutes.

Transfer the eggs to an ice bath for 5 minutes. Peel and chop them.

3. Make the Mustard Dressing

In a bowl, whisk together the mayonnaise, yellow mustard, Dijon mustard, apple cider vinegar, pickle juice, sugar, salt, black pepper, garlic powder, and paprika.

Taste and adjust the mustard, salt, or vinegar to your preference.

4. Combine the Salad

Place the cooled potatoes in a large mixing bowl.

Add the chopped eggs, celery, red onion, pickles, parsley, and dill.

Pour the mustard dressing over everything.

5. Mix Gently

Using a large spoon or spatula, gently fold everything together until the potatoes are evenly coated.

Be careful not to overmix, as the potatoes can become mushy.

6. Chill

Cover and refrigerate for at least 1 hour before serving. For the best flavor, chill for 2–4 hours.

7. Serve

Before serving, give the salad a gentle stir. Sprinkle with a little paprika and fresh parsley or dill if desired.

Nutrition Information

Approximate per serving, based on 8 servings:

• Calories: 315
• Protein: 7 g
• Carbohydrates: 28 g
• Fat: 20 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 520 mg

Nutrition will vary depending on the mayonnaise, mustard, and pickle brands used.

Nut Information

• Peanuts: No
• Tree nuts: No
• Other nuts: No
• Nut-free: Yes, as written
• Dairy: No
• Eggs: Yes
• Gluten: Naturally gluten-free, but check mustard, mayonnaise, pickles, and other packaged ingredients if strict gluten avoidance is required.

Q & A

Q: Can I make this potato salad ahead of time?
A: Yes. It can be prepared up to 1 day ahead and kept refrigerated.

Q: What potatoes are best?
A: Yukon Gold potatoes are excellent because they stay creamy while holding their shape. Russet potatoes work too but are softer.

Q: Can I use Dijon mustard only?
A: Yes. Replace the yellow mustard with additional Dijon mustard, adjusting the amount to taste.

Q: How can I make it less creamy?
A: Start with ½ cup mayonnaise instead of ¾ cup and add more only if needed.

Q: Can I add bacon?
A: Yes. Crispy chopped bacon adds a smoky, savory flavor.

Q: Can I add relish instead of chopped pickles?
A: Absolutely. Use about ¼ cup sweet or dill relish.

Q: How long does potato salad last?
A: Keep it refrigerated in an airtight container and use within 3–4 days.

Q: Can I freeze potato salad?
A: Freezing is not recommended because the potatoes and mayonnaise-based dressing can change texture after thawing.