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Mustard Potato Salad

Mustard potato salad with a tangy, yellow-mustard dressing that coats Yukon gold cubes and chopped hard-boiled eggs. Chilled for 2 hours so the flavors meld and the dressing turns silky and cohesive.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling 2 hours
Total Time 2 hours 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb Yukon gold potatoes Cubed into 1-inch pieces for even cooking.
Dressing
  • 1 cup mayonnaise
  • 0.25 cup yellow mustard
  • 2 tbsp Dijon mustard
  • 2 tbsp white vinegar
  • 1 tsp sugar
  • 0.5 salt To taste.
  • 0.25 pepper To taste.
Mix-ins
  • 0.5 cup celery Diced finely.
  • 0.25 cup onion Finely diced.
  • 2 hard-boiled eggs Chopped.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a Dutch oven of water to a boil, then cook the Yukon gold potatoes until tender, about 15–20 minutes, with a visible steady simmer. Drain and spread the potatoes on a sheet pan to cool, about 5 minutes, until no steam rises.
Make the mustard dressing
  1. In a bowl, whisk mayonnaise, yellow mustard, Dijon mustard, white vinegar, sugar, salt, and pepper until smooth and glossy, about 1–2 minutes, with no mustard streaks remaining.
Combine and dress
  1. Add the celery, onion, and chopped hard-boiled eggs to the cooled potatoes, then fold gently until evenly distributed, about 1 minute, with ingredients visibly coated by the potato pieces.
Chill
  1. Pour the mustard dressing over the potato mixture and toss well, about 2 minutes, until every cube looks lightly coated. Refrigerate 2 hours to chill and set the flavors, with the salad looking thicker and more cohesive.
Serve
  1. Serve cold straight from the refrigerator, about 0–10 minutes after plating, so the dressing stays creamy and holds its shape.

Notes

Pro tip: For the best texture, use uniformly sized potato cubes and cool them briefly so the dressing doesn’t turn runny. Store covered in the refrigerator for 3–4 days; freeze is not recommended because the mayonnaise-based dressing can separate. For a lighter option, swap half the mayonnaise for plain Greek yogurt to keep the mustard flavor while reducing richness.