Creamy Potato Salad with Mustard

Every summer my grandmother would make potato salad for our Sunday picnics. She never measured anything, just scooped and tasted until it looked right. I spent years trying to replicate that balance of creamy and tangy that made everyone reach for seconds. The secret turned out to be letting the potatoes cool completely before mixing, something I learned after one too many bowls of slightly broken dressing.

Last July I made this for a block party and three different neighbors asked for the recipe. That is when I knew this version was a keeper. There is something about the combination of creamy dressing with crisp celery and sharp red onion that just works.

Ingredients

• Potatoes: Yukon Gold or red potatoes hold their shape beautifully after boiling and have a naturally buttery flavor that needs less seasoning
• Mayonnaise: Creates the rich base that coats every cube of potato evenly
• Mustard: Dijon adds a sharp kick while yellow mustard gives that classic familiar taste
• Apple cider vinegar: Brightens the entire dish and prevents the dressing from feeling too heavy
• Celery: Adds essential crunch that contrasts with the tender potatoes
• Red onion: Provides a sharp bite that cuts through the creaminess
• Fresh parsley: Brings a fresh herbal note that makes the whole salad taste brighter
• Hard-boiled eggs: Optional but they add protein and make the salad feel more substantial

Instructions

Boil the potatoes:

Start with cold water so the potatoes cook evenly throughout and avoid falling apart

Cool them down:

Spreading the potatoes on a baking sheet lets them cool quickly and prevents them from continuing to cook from residual heat

Whisk the dressing:

Combine the mayonnaise, mustard, vinegar, salt, and pepper until completely smooth

Combine everything:

Gently fold the cooled potatoes and vegetables into the dressing, being careful not to break up the potatoes

Add eggs if using:

Fold them in last so they stay in distinct pieces rather than becoming mashed into the salad

Chill before serving:

Refrigerate for at least an hour so the flavors can develop and the dressing can thicken slightly

Save

This recipe became my go-to contribution for every family gathering after my aunt confessed she liked my version better than the deli stuff she had been buying for years.

Making It Your Own

I have tried countless variations over the years. Some work beautifully while others taught me valuable lessons about balance.

Common Mistakes

Overcooking the potatoes is the biggest error you can make. They should be fork tender but still hold their shape when you toss them with the dressing. Also, undersalting the potato cooking water results in bland potatoes that no amount of dressing can fix.

Serving Suggestions

This salad pairs with almost anything from the grill. It is especially good alongside burgers, fried chicken, or sandwiches.

• Serve it slightly chilled rather than ice cold for the best flavor and texture
• Sprinkle a little extra paprika on top right before serving for a pop of color
• Keep it on ice during outdoor parties since mayonnaise does not like sitting in the sun

Save

There is nothing quite like a bowl of homemade potato salad on a warm day. It is the kind of dish that brings people together around the picnic table.

Recipe Questions & Answers

→ What potatoes work best for potato salad?

Yukon Gold or red potatoes are ideal because they hold their shape well after boiling and have a creamy texture. Avoid Russet potatoes as they can become mushy.

→ How long should I boil potatoes for salad?

Boil cubed potatoes for 10–12 minutes until just fork-tender. Don't overcook or they'll fall apart when mixing with the dressing.

→ Can I make potato salad ahead of time?

Yes, potato salad actually tastes better after chilling for at least 1 hour, allowing flavors to develop. It keeps well in the refrigerator for 3–4 days.

→ How do I make potato salad lighter?

Substitute half the mayonnaise with Greek yogurt for reduced calories while maintaining creaminess. You can also increase vegetables and decrease dressing slightly.

→ What can I add for extra flavor?

Chopped pickles, fresh dill, paprika, bacon bits, or grated cheese all work well. A splash of pickle juice adds extra tang to the dressing.