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Mustard Potato Salad

Mustard potato salad with Yukon gold cubes and a simple tangy yellow mustard dressing. Potatoes are boiled until tender, then chilled 2 hours so the flavor sets and the texture stays creamy with clean bites.
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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: 455
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a large pot of water to a boil in a Dutch oven over high heat, then add the cubed Yukon gold potatoes and boil until tender, about 15–20 minutes, with visible fork-tender pieces. Drain and cool until the potatoes are no longer steaming.
Make the mustard dressing
  1. In a bowl, mix mayonnaise, yellow mustard, Dijon mustard, and white vinegar until smooth, then stir in sugar and season with salt and pepper. Keep mixing until the dressing looks creamy and evenly yellow-tinted.
Combine and chill
  1. Add the cooled potatoes, diced celery, finely diced onion, and chopped hard-boiled eggs to the serving bowl and gently toss so everything is evenly distributed. Pour the mustard dressing over the top and toss well until the potatoes are fully coated.
  2. Cover and refrigerate for 2 hours, so the potato salad firms slightly and the flavors meld, with the dressing looking set and clinging to the cubes.

Notes

For the best texture, cool the boiled potatoes until they stop steaming before mixing so the dressing won’t turn runny. Refrigerate in a sealed container for up to 4 days; freezing is not recommended because mayonnaise-based salads can separate. For a lighter option, swap half the mayonnaise for plain Greek yogurt (use the same amount total) to keep the mustard tang while reducing fat.