Mustard Egg Potato Salad
Recipe Guy
American | Party and Potluck | Fil-Am Fusion
Yellow mustard gives this potato salad its clear, tangy character, with Dijon adding another layer to the dressing. Hard-boiled eggs soften the bite, while celery, green onions, and sweet relish keep the creamy potatoes from becoming a uniform mouthful.
About This Recipe
Yukon Gold or baby potatoes are cut evenly and started in cold salted water. The goal is tenderness with enough structure to survive folding. Drain them well and let steam escape before they meet the mayonnaise-mustard dressing; wet potatoes can loosen it considerably.
Warm potatoes go into the dressing first, followed by the eggs and crunchy mix-ins. A gentle folding motion preserves pieces of both potato and egg. Chill the finished salad before serving, then use paprika as a light finish over the yellow dressing.
Ingredient Notes
Potatoes
Yukon Gold potatoes stay creamy and hold shape better than russets.
Dressing
Season the dressing boldly because potatoes mute salt and acid.
Temperature
Warm potatoes absorb dressing better than fully cold potatoes.
Cooking Notes
- Test several potato pieces, including one of the largest, before draining. A small piece can be tender while a thicker one still has a firm center.
- Whisk both mustards with the mayonnaise, vinegar, sugar, and seasoning before adding potatoes. Mixing a streaky dressing after the potatoes are in the bowl risks breaking them up.
Mustard Egg Potato Salad Recipe
A yellow mustard potato salad with hard-boiled eggs, celery, relish, green onions, and paprika.
Shopping List
- potatoes
- 1/2 cup mayonnaise
- 1/4 cup yellow mustard
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and black pepper
- 4 hard-boiled eggs
- 1/2 cup celery
- 1/4 cup green onions
- 2 tablespoons sweet relish
- Paprika for garnish
Ingredients
Potatoes
- 2 1/2 pounds Yukon Gold or baby potatoes
- 1 tablespoon kosher salt for the cooking water
Dressing
- 1/2 cup mayonnaise
- 1/4 cup yellow mustard
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and black pepper
Mix-Ins
- 4 hard-boiled eggs, sliced or chopped
- 1/2 cup celery, chopped
- 1/4 cup green onions
- 2 tablespoons sweet relish
- Paprika for garnish
Instructions
- Cut potatoes into even pieces and place them in salted cold water.
- Simmer until tender but not falling apart.
- Drain well and let steam escape for 10 minutes.
- Whisk the dressing in a large bowl.
- Fold warm potatoes into the dressing so they absorb flavor.
- Add mix-ins gently so the potatoes stay chunky.
- Taste and adjust salt, pepper, acid, or sweetness.
- Chill before serving unless the recipe is meant to be served warm.
Nutrition Estimate
Approximate values per serving based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Mustard Egg Potato Salad
- Salt the water: Seasoning starts inside the potato, not just on the outside.
- Drain thoroughly: Watery potatoes make loose salad.
- Fold gently: Use a spatula to avoid mashed potato texture.
- Chill before serving: Most creamy versions taste better after resting.
How To Serve And Store
Serve chilled with fried chicken, barbecue, ham, or a simple sandwich spread.
Common Questions
How long does it keep?
Refrigerate up to 4 days.
Can I use red potatoes?
Yes. They hold shape well.
How long can it sit out?
Keep creamy salads under 2 hours at room temperature.
Should the potatoes be completely cold before dressing?
No. Let them release steam for the specified 10 minutes, then fold them into the dressing while warm. They should be drained well rather than carrying cooking water into the bowl.
How do I keep the eggs from disappearing into the salad?
Dress the potatoes first, then add the sliced or chopped eggs with the other mix-ins. Fold gently with a broad spatula instead of stirring vigorously, keeping recognizable pieces throughout the salad.
