Mustard Potato Salad
This is a classic Texas-style potato salad that's tangy and creamy without being too heavy. The yellow mustard gives it a nice bite that balances out the mayo.
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Ingredients
Ingredients (~12 servings)
- ~7 1/2 cups Yukon gold potatoes cut into 1/2″ pieces
- 3/4 cup celery diced
- 3/4 cup yellow onion diced
- 3/4 cup dill pickles chopped
- 3 hard-boiled eggs diced
- 3/4 cup mayonnaise
- 3 Tbsp yellow mustard
- 3/4 tsp salt
- 3/4 tsp dried dill
- 1/2 tsp black pepper
- Paprika for garnish
Instructions
- Cut potatoes into 1/2" pieces and boil in salted water until fork tender, about 12-15 minutes.
- Drain potatoes and let cool slightly until handleable but still warm.
- In a large bowl, combine warm potatoes, celery, onion, pickles, and eggs.
- In a separate bowl, whisk together mayonnaise, mustard, salt, dried dill, and pepper.
- Pour dressing over potato mixture and stir gently to coat evenly without mashing.
- Chill for at least 1 hour before serving.
- Sprinkle paprika over top before serving.
Notes
Add potatoes to other ingredients while still slightly warm so they absorb dressing better. Adjust salt to taste.
Tried this recipe?Leave a comment below & let me know!