Description
This classic mustard potato salad is the definitive side dish for summertime gatherings, featuring tender Yukon Gold potatoes tossed in a rich, tangy dressing. With the perfect balance of creamy mayonnaise, zesty yellow mustard, and the crisp bite of fresh celery and red onion, this chilled salad offers a refreshing brightness that elevates any meal. It is a reliable, crowd-pleasing staple designed to hold its perfect texture from the kitchen to the barbecue table.
Ingredients
3 lbs Yukon Gold potatoes, cubed
1 cup full-fat mayonnaise
1/2 cup yellow mustard
2 stalks celery, diced
1/4 cup red onion, minced
2 tbsp fresh dill, chopped
Sea salt and black pepper to taste
Instructions
Scrub the potatoes and cut them into uniform one-inch cubes.
Place potatoes in a large pot and cover with cold salted water.
Boil until fork-tender, roughly 10 to 12 minutes, then drain and chill completely.
In a medium glass bowl, whisk together the mayonnaise, yellow mustard, salt, and pepper.
Fold the diced celery, minced red onion, and chopped dill into the dressing.
Add the cooled potatoes to the bowl and toss gently until evenly coated.
Refrigerate for at least one hour before serving to allow flavors to meld.
Notes
Soak the minced red onion in cold water for 10 minutes to mellow the flavor before adding to the salad. You may substitute Yukon Gold with Red Bliss potatoes for a waxier texture. If preferred, use high-quality Dijon mustard for a slightly spicier profile.
- Prep Time: 20
- Cook Time: 15
- Category: Summer Desserts
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: approx 1 cup
- Calories: 285
- Sugar: 3g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 2.5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg