Mustard Potato Salad
A comforting and flavorful side dish featuring tender potatoes and a creamy mustard dressing perfect for summer gatherings.
Ingredients
Main Ingredients
- 2 pounds Potatoes (Yukon gold or red) For a creamy texture.
- 1/2 cup Mustard (Dijon or yellow) Dijon for tang, yellow for traditional flavor.
- 1/2 cup Mayonnaise Greek yogurt can be used for a lighter option.
- 1 cup Celery, diced Adds crunch; pickles can also be used.
- 1/4 cup Red onion, diced Sweetness and color; scallions are a great substitute.
- 1/4 cup Fresh herbs, chopped Dill or parsley; feel free to mix.
- to taste Salt and pepper Essential seasonings.
- 1 tablespoon Apple cider vinegar Balances flavors.
Instructions
Cooking
- Place the cleaned potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook until fork-tender, about 15–20 minutes.
Preparing the Dressing
- In a mixing bowl, whisk together the mustard, mayonnaise, apple cider vinegar, salt, and pepper until smooth and creamy.
Chopping Vegetables
- While the potatoes cool, dice the celery, red onion, and herbs.
Combining Ingredients
- Once the potatoes are cool enough to handle, chop them into bite-sized pieces. Gently fold the potatoes with the dressing and the chopped veggies in a large bowl.
Tasting and Adjusting
- As you mix, take a moment to taste your salad. Add more salt, pepper, or herbs if desired.
Chilling
- Cover your salad and let it chill in the refrigerator for at least 1 hour before serving to let the flavors meld.
Notes
Leftovers can last in the fridge for up to 3 days in an airtight container. You can make this salad a day in advance; the flavors will deepen overnight.