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Mustard Potato Salad

Mustard potato salad with a tangy, yellow-mustard dressing that coats every cube of Yukon gold. Boiled potatoes are tossed with a simple mustard-mayo mix and chilled until the flavor feels fully set.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil in a Dutch oven, then add the cubed Yukon gold potatoes and cook until tender, about 10-12 minutes, with a steady simmer and fork-tender cue. Drain the potatoes and cool them completely so they don’t break or thin the dressing.
Make the mustard dressing
  1. Mix mayonnaise, yellow mustard, Dijon mustard, white vinegar, sugar, salt, and pepper in a bowl until smooth and glossy, with no mustard streaks left behind.
Combine and chill
  1. Add the cooled potatoes, celery, onion, and chopped hard-boiled eggs to the bowl, then toss gently just until everything is evenly distributed, with vegetables visible throughout.
  2. Pour the mustard dressing over the potato mixture and toss well until all pieces look coated, with a uniform yellow tint.
  3. Cover and refrigerate for 2 hours (chilling) before serving so the potatoes absorb flavor, with the salad looking thicker and more set after resting.

Notes

Pro tip: cool the boiled potatoes completely before mixing so the dressing stays creamy instead of thinning. Store covered in the refrigerator for up to 4 days; freeze is not recommended because the potatoes and mayo-based dressing can change texture. For a lighter swap, use light mayonnaise to reduce calories while keeping the tangy mustard profile.