Potato Salad with Mayonnaise, Celery, and Mustard

The Potato Salad with Mayonnaise, Celery, and Mustard is a beloved classic that never goes out of style. Creamy, tangy, and slightly crunchy, this traditional potato salad is a staple at picnics, BBQs, potlucks, and family gatherings. Tender potatoes are coated in a luscious dressing made from mayonnaise and mustard, while crisp celery adds texture and freshness.

This recipe strikes the perfect balance of creaminess, tang, and crunch — making it the ultimate comfort food side dish that pairs beautifully with everything from grilled meats to sandwiches.

Why I Love This Recipe

I love this potato salad because it feels nostalgic — it reminds me of family cookouts, summer picnics, and gatherings where everyone goes back for seconds.

The combination of creamy mayonnaise, tangy mustard, and crunchy celery creates a flavor and texture harmony that’s both refreshing and satisfying.

Why It’s a Must-Try Dish

This is a must-try dish because:

• It’s classic comfort food — simple, hearty, and familiar.
• It’s easy to make ahead, making it perfect for parties and gatherings.
• The creamy-tangy dressing enhances the natural flavor of the potatoes.
• It’s customizable — you can add eggs, pickles, or herbs to suit your taste.

Once you try this homemade version, you’ll never want the store-bought potato salad again!

Preparation & Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Chilling Time: 1 hour (optional but recommended)
• Total Time: 35 minutes (plus chilling time)
• Servings: 6
• Calories: ~280 kcal per serving

Cuisine and Course

• Cuisine: American
• Course: Side Dish / Salad

Ingredients

For the Salad:

• 2 pounds (900g) Yukon Gold or Russet potatoes, peeled and cubed
• 2 stalks celery, finely chopped
• ½ small red onion, finely chopped (optional)
• 2 hard-boiled eggs, chopped (optional but classic)
• 2 tbsp chopped fresh parsley (optional for garnish)

For the Dressing:

• ¾ cup mayonnaise
• 2 tbsp yellow mustard (or Dijon mustard for a sharper flavor)
• 1 tbsp apple cider vinegar or white vinegar
• 1 tsp sugar (optional, balances the acidity)
• Salt and black pepper to taste
• ¼ tsp paprika (optional, for garnish)

Simple Cooking Directions

1. Boil potatoes until tender, then cool.
2. Mix mayonnaise, mustard, vinegar, and seasonings for the dressing.
3. Combine potatoes, celery, and dressing.
4. Chill and serve with a sprinkle of paprika or parsley.

Step-by-Step Recipe Preparation Method

Step 1: Cook the Potatoes

1. Peel and cube the potatoes into bite-sized pieces.
2. Place them in a large pot and cover with cold water. Add a pinch of salt.
3. Bring to a boil, then reduce heat and simmer for 10–12 minutes, until potatoes are fork-tender but not mushy.
4. Drain and let them cool slightly. (You can spread them on a baking sheet to speed cooling.)

Step 2: Prepare the Dressing

1. In a medium bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and pepper until smooth and creamy.
2. Taste and adjust seasoning — add more mustard for tang or more mayo for creaminess.

Step 3: Combine the Salad

1. In a large bowl, add the cooled potatoes, chopped celery, and onions (and eggs, if using).
2. Pour the dressing over the mixture and gently fold until all ingredients are evenly coated.
3. Sprinkle with fresh parsley and paprika for color.

Step 4: Chill

1. Cover and refrigerate for at least 1 hour to let the flavors meld.
2. Serve chilled or at room temperature.

How to Serve

• Serve as a side dish with grilled meats, BBQ chicken, burgers, or sandwiches.
• Add to picnic or potluck spreads as a cooling contrast to hot dishes.
• For a complete meal, serve it alongside baked beans, coleslaw, or corn on the cob.
• Garnish with extra parsley or a sprinkle of paprika before serving for a pop of color.

Additional Recipe Tips

• Use waxy potatoes (like Yukon Gold) for the best texture; they hold up well after boiling.
• Cool potatoes slightly before adding dressing to prevent it from becoming too runny.
• Chill before serving — the flavors improve over time.
• Don’t overcook potatoes; you want them soft but not falling apart.
• Add a splash of pickle juice or vinegar if you prefer extra tang.

Variations

1. Southern Style: Add chopped dill pickles, relish, and a touch of pickle juice.
2. German Style: Use warm potatoes and replace mayo with olive oil and vinegar.
3. Herbed Potato Salad: Add fresh dill, chives, or tarragon for an aromatic twist.
4. Spicy Kick: Stir in a little Dijon mustard or hot sauce for extra zing.
5. Bacon Lover’s Version: Add crumbled bacon and a touch of smoked paprika.

Freezing and Storage

• Refrigeration: Store in an airtight container for up to 3–4 days.
• Freezing: Not recommended — mayonnaise-based dressings separate when thawed.
• Make-Ahead Tip: Prepare up to 24 hours in advance; just give it a gentle stir before serving.

Special Equipment Needed

• Large pot for boiling potatoes
• Mixing bowls
• Colander
• Rubber spatula or wooden spoon for mixing

Conclusion

The Potato Salad with Mayonnaise, Celery, and Mustard is the perfect blend of creamy, tangy, and crunchy — a timeless favorite that never disappoints. It’s comforting, refreshing, and versatile enough to pair with just about any main dish.

Whether you’re hosting a backyard barbecue, packing a picnic, or preparing a simple family dinner, this salad will always find its place at the table. With every bite, it delivers that nostalgic taste of home and happiness.

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Potato Salad with Mayonnaise, Celery, and Mustard

Author: Anna Williams Cuisine: American Courses: Salads

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

Servings: 6 Calories: 280 kcal per serving

Description

The Potato Salad with Mayonnaise, Celery, and Mustard is a beloved classic that never goes out of style. Creamy, tangy, and slightly crunchy, this traditional potato salad is a staple at picnics, BBQs, potlucks, and family gatherings. Tender potatoes are coated in a luscious dressing made from mayonnaise and mustard, while crisp celery adds texture and freshness.

Ingredients

Scale

1/2x 1x 2x 3x

For the Salad:

• 2 pounds (900g)
• 2 stalks celery, finely chopped
• ½ small red onion, finely chopped (optional)
• 2 hard-boiled eggs, chopped (optional but classic)
• 2 tbsp chopped fresh parsley (optional for garnish)

For the Dressing:

• ¾ cup mayonnaise
• 2 tbsp yellow mustard (or Dijon mustard for a sharper flavor)
• 1 tbsp apple cider vinegar or white vinegar
• 1 tsp sugar (optional, balances the acidity)
• Salt and black pepper to taste
• ¼ tsp paprika (optional, for garnish)

Instructions

1. Step 1: Cook the Potatoes : Peel and cube the potatoes into bite-sized pieces. Place them in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer for 10–12 minutes, until potatoes are fork-tender but not mushy. Drain and let them cool slightly. (You can spread them on a baking sheet to speed cooling.)
2. Step 2: Prepare the Dressing : In a medium bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and pepper until smooth and creamy. Taste and adjust seasoning — add more mustard for tang or more mayo for creaminess.
3. Step 3: Combine the Salad : In a large bowl, add the cooled potatoes, chopped celery, and onions (and eggs, if using). Pour the dressing over the mixture and gently fold until all ingredients are evenly coated. Sprinkle with fresh parsley and paprika for color.
4. Step 4: Chill : Cover and refrigerate for at least 1 hour to let the flavors meld. Serve chilled or at room temperature.

Keywords: Potato Salad with Mayonnaise, Celery, and Mustard