Mustard Potato Salad is a classic, tangy side dish that’s perfect for picnics, barbecues, or any gathering. Creamy potatoes are tossed with a zesty mustard dressing, a touch of mayonnaise for richness, and crunchy celery and onions for added texture. With a balance of tang from the mustard and a hint of sweetness, this potato salad is bold in flavor yet simple to prepare. Serve it chilled or at room temperature, and enjoy as a delicious companion to grilled meats, sandwiches, or as a standalone dish that’s sure to please.
Ingredients:
- 2 lbs baby potatoes, quartered
- Salt for boiling
- 2 celery stalks, diced
- ½ red onion, finely chopped
- 2 tbsp fresh parsley, chopped
For the Dressing:
- ⅓ cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tbsp honey or sugar
- Salt and pepper to taste
Instructions:
- Cook the Potatoes: Place the potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until the potatoes are fork-tender, about 10-12 minutes. Drain and let them cool slightly.
- Prepare the Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, honey (or sugar), salt, and pepper until smooth.
- Assemble the Salad: In a large mixing bowl, combine the cooked potatoes, diced celery, chopped red onion, and parsley. Pour the dressing over the top and toss gently until everything is evenly coated.
- Chill and Serve: Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature.
Enjoy this Mustard Potato Salad as a creamy, tangy, and flavorful addition to your meal, perfect for any casual gathering or outdoor feast!
