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Mustard Potato Salad

Mustard potato salad with a tangy, yellow-mustard dressing that clings to tender Yukon gold cubes. Classic potato salad method: boil, cool, mix a simple creamy dressing, then chill for a firmer, more flavorful bite.
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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: 515
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb Yukon gold potatoes
Creamy tangy mustard dressing
  • 1 cup mayonnaise
  • 0.25 cup yellow mustard
  • 2 tbsp Dijon mustard
  • 2 tbsp white vinegar
  • 1 tsp sugar
  • 0.25 salt to taste
  • 0.25 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, drain, and cool
  1. Bring a pot of water to a boil, then cook the cubed Yukon gold potatoes until tender, about 20 minutes, with a steady boil. A fork should slide in easily with no hard centers.
  2. Drain the potatoes and let them cool completely, about 10 minutes at room temperature. They should be cool to the touch before you assemble the salad.
Make the mustard dressing
  1. In a mixing bowl, combine mayonnaise, yellow mustard, Dijon mustard, white vinegar, and sugar. Stir until smooth and creamy with no mustard streaks.
  2. Season the dressing with salt and pepper to taste. Stop when the flavor tastes balanced and tangy.
Assemble and chill
  1. Add the cooled potatoes, diced celery, finely diced onion, and chopped hard-boiled eggs to the bowl. Toss gently so the add-ins are evenly distributed.
  2. Pour the mustard dressing over the potato mixture and toss well until every cube is coated. The salad should look glossy and evenly yellow-tinted.
  3. Refrigerate the salad for 2 hours before serving. It should feel firmer and more flavorful after chilling.

Notes

For the best tangy flavor, cool the potatoes fully before combining so the dressing stays creamy instead of loosening. Store in an airtight container in the refrigerator for up to 4 days; freezing is not recommended because the mayo-based dressing can separate. If you want a lighter option, use light mayonnaise (or Greek yogurt mayo blend) for a still-tangy mustard salad.