Potato Salad with Mayonnaise and Mustard is a timeless classic that has earned its place at picnics, barbecues, potlucks, and family gatherings around the world. Creamy, tangy, and perfectly balanced, this comforting salad combines tender boiled potatoes with a rich mayonnaise dressing brightened by mustard and simple seasonings.
This recipe highlights the beauty of simplicity—humble ingredients coming together to create something irresistibly satisfying. The potatoes absorb the creamy dressing beautifully, while mustard adds just the right amount of tang to keep the salad from feeling heavy. Whether served chilled on a hot summer day or alongside warm comfort foods, this potato salad never disappoints.
Why I Love This Recipe
I love this recipe because it’s reliable, comforting, and incredibly versatile. It’s one of those dishes that always tastes familiar and satisfying. The creamy mayonnaise paired with tangy mustard creates a dressing that coats every potato perfectly, delivering flavor in every bite.
It’s also easy to prepare, forgiving, and adaptable—perfect for both beginners and experienced cooks.
Why This Is a Must-Try Dish
- A classic side dish loved by all ages
- Perfect for picnics, BBQs, and parties
- Creamy, tangy, and satisfying
- Easy to customize with add-ins
- Can be made ahead of time
If you’re looking for a dependable, crowd-pleasing dish, this potato salad is a must-try.
Recipe Overview
- Course: Side Dish / Salad
- Cuisine: American / Classic
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes (plus chilling time)
- Servings: 6 servings
- Calories: Approx. 320 calories per serving
Ingredients
For the Salad
- 2½ lbs (1.1 kg) potatoes (Yukon Gold or red potatoes work best)
- ½ cup mayonnaise
- 2 tablespoons yellow or Dijon mustard
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 2 hard-boiled eggs, chopped (optional)
Seasoning
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon paprika (plus extra for garnish)
- 1 tablespoon fresh parsley or dill, chopped (optional)
Cooking Directions
- Boil potatoes until fork-tender
- Drain and cool slightly
- Mix mayonnaise, mustard, and seasonings
- Combine potatoes with dressing and vegetables
- Chill before serving
Step-by-Step Preparation Method
Step 1: Cook the Potatoes
- Wash and peel (optional) the potatoes.
- Cut into evenly sized chunks.
- Place in a large pot, cover with cold salted water, and bring to a boil.
- Cook for 15–20 minutes until fork-tender but not mushy.
- Drain and let cool slightly.
Step 2: Prepare the Dressing
- In a large mixing bowl, whisk together mayonnaise, mustard, salt, pepper, and paprika until smooth.
Step 3: Add Vegetables
- Stir chopped onion, celery, and hard-boiled eggs (if using) into the dressing.
Step 4: Combine with Potatoes
- Gently fold warm or room-temperature potatoes into the dressing until evenly coated.
Step 5: Chill
- Cover and refrigerate for at least 1 hour to allow flavors to develop.
How to Serve
- Serve chilled or slightly cool
- Garnish with paprika and fresh herbs
- Pair with grilled meats, sandwiches, or fried foods
- Ideal for picnics, potlucks, and holiday gatherings
Recipe Tips
- Use waxier potatoes like Yukon Gold for best texture
- Don’t overcook potatoes—they should hold their shape
- Season potatoes while warm for better flavor absorption
- Chill before serving for best taste
- Adjust mustard to your preferred tanginess
Variations
Classic American Potato Salad
Add relish or chopped pickles for extra tang.
German-Style Twist
Replace some mayonnaise with vinegar and add crispy bacon.
Herb-Loaded Potato Salad
Mix in fresh dill, chives, and parsley for freshness.
Lightened-Up Version
Use half mayonnaise and half Greek yogurt.
Spicy Potato Salad
Add a dash of hot sauce, cayenne, or spicy mustard.
Freezing and Storage
Refrigerator
- Store in an airtight container
- Keeps fresh for 3–4 days
Freezer
- Not recommended; mayonnaise does not freeze well and can separate.
Special Equipment Needed
- Large pot
- Colander
- Mixing bowls
- Knife and cutting board
- Spoon or spatula
Conclusion
Potato Salad with Mayonnaise and Mustard is a classic, comforting, and dependable dish that belongs in every home cook’s recipe collection. Creamy, tangy, and perfectly seasoned, it’s a side dish that complements almost any meal and brings people together.
Potato Salad with Mayonnaise and Mustard
Description
Potato Salad with Mayonnaise and Mustard is a timeless classic that has earned its place at picnics, barbecues, potlucks, and family gatherings around the world. Creamy, tangy, and perfectly balanced, this comforting salad combines tender boiled potatoes with a rich mayonnaise dressing brightened by mustard and simple seasonings.
Ingredients
For the Salad
Seasoning
Instructions
-
Cook the Potatoes : Wash and peel (optional) the potatoes. Cut into evenly sized chunks. Place in a large pot, cover with cold salted water, and bring to a boil. Cook for 15–20 minutes until fork-tender but not mushy. Drain and let cool slightly.
-
Prepare the Dressing : In a large mixing bowl, whisk together mayonnaise, mustard, salt, pepper, and paprika until smooth.
-
Add Vegetables : Stir chopped onion, celery, and hard-boiled eggs (if using) into the dressing.
-
Combine with Potatoes : Gently fold warm or room-temperature potatoes into the dressing until evenly coated.
-
Chill : Cover and refrigerate for at least 1 hour to allow flavors to develop.
