Classic Mustard Potato Salad

Looking for a delicious and creamy potato salad with a tangy twist?
This Classic Mustard Potato Salad combines tender russet potatoes, crisp vegetables, and a perfectly balanced mustard-mayo dressing for a side dish that’s perfect for picnics, potlucks, and family dinners.

Ingredients

4–6 large russet potatoes, peeled, diced, and boiled until tender
6–8 large hard-boiled eggs, diced
1 cup chopped dill pickles
1 medium onion, finely chopped
1 cup chopped celery
2–3 tablespoons prepared mustard
¾–1 cup mayonnaise
½ teaspoon salt
¼ teaspoon ground black pepper

How to Make Classic Mustard Potato Salad

1. Prepare the Potatoes and Eggs

Peel and dice the russet potatoes. Boil them in salted water until they are fork-tender, then drain and allow them to cool.
Hard-boil the eggs, peel, and dice them as well.

2. Chop the Vegetables

Finely chop the dill pickles, onion, and celery. Set them aside.

3. Mix the Dressing

In a large mixing bowl, combine the prepared mustard and mayonnaise. Adjust the mustard amount to your taste, depending on how tangy you like your salad.

4. Assemble the Salad

In the same large bowl, gently mix the cooled diced potatoes, diced eggs, chopped pickles, onion, and celery with the dressing.
Season the mixture with salt and pepper. Stir carefully to avoid breaking the potatoes too much.

5. Chill and Serve

Cover the potato salad and refrigerate for at least 1–2 hours before serving to allow the flavors to blend beautifully.
Garnish with extra chopped pickles or a sprinkle of paprika if desired.

Tips for the Best Mustard Potato Salad

Use starchy potatoes like russets for a fluffy texture.
Cool the potatoes slightly before mixing to prevent the dressing from becoming too watery.
Customize the flavor by adding a dash of vinegar, paprika, or a spoonful of relish for extra sweetness.

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