The Best Mustard Potato Salad with Eggs

Why You’ll Love This Recipe

This potato salad hits all the right notes—rich and creamy, with a zesty punch from mustard and a touch of sweetness for balance. It’s easy to prepare ahead of time, travels well, and pairs beautifully with grilled meats, sandwiches, or as part of a potluck spread. If you’re looking for a tried-and-true classic with bold flavor, this is the one.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Yukon Gold or Russet potatoes
• Hard-boiled eggs
• Mayonnaise
• Yellow mustard
• Dijon mustard (optional for extra tang)
• White vinegar or apple cider vinegar
• Celery (finely diced)
• Red onion or green onion
• Sweet pickle relish
• Salt
• Black pepper
• Paprika (for garnish)
• Fresh parsley or dill (optional, for garnish)

Directions

1. Peel (optional) and cube the potatoes into bite-sized pieces.
2. Place potatoes in a large pot, cover with cold water, add a generous pinch of salt, and bring to a boil. Cook until fork-tender, about 10–12 minutes. Drain and let cool slightly.
3. While the potatoes cook, peel and chop the hard-boiled eggs.
4. In a large mixing bowl, whisk together mayonnaise, yellow mustard, Dijon mustard (if using), vinegar, relish, salt, and pepper. Adjust to taste.
5. Add cooled potatoes, chopped eggs, celery, and onion to the dressing. Gently fold to combine without mashing the potatoes.
6. Taste and adjust seasoning if needed.
7. Cover and refrigerate for at least 1 hour before serving to let flavors meld.
8. Garnish with paprika and fresh herbs just before serving.

Servings and timing

This recipe serves 6–8 people.
Prep time: 20 minutes
Cook time: 12 minutes
Chill time: 1 hour (recommended)
Total time: 1 hour 35 minutes

Variations

• Add crumbled bacon for a smoky, savory boost.
• Use chopped dill pickles instead of sweet relish for a tangier profile.
• Swap mayo with Greek yogurt or a mix of the two for a lighter version.
• Add a splash of hot sauce or horseradish for a subtle kick.
• Mix in chopped fresh dill or chives for extra freshness.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 4 days.
Do not freeze, as the texture of the potatoes and mayo-based dressing will be affected.
Always keep chilled until ready to serve, especially if serving outdoors. Stir before serving again if the dressing has settled.

FAQs

What type of potatoes are best for potato salad?

Yukon Gold or red potatoes hold their shape well and have a creamy texture. Russets work too but can be softer and more prone to breaking apart.

Should I peel the potatoes?

It’s up to you. Peeled potatoes create a smoother texture, while unpeeled adds a rustic look and extra fiber.

How do I prevent the salad from becoming watery?

Let the potatoes cool and dry after boiling, and avoid over-mixing to keep them intact.

Can I make this potato salad ahead of time?

Yes! In fact, it tastes better after chilling for a few hours or overnight.

Is it okay to serve potato salad warm?

This recipe is best served chilled, but you can serve it at room temperature shortly after mixing.

Can I use only yellow mustard?

Yes, but Dijon adds extra tang and depth of flavor if you’d like to elevate it further.

What’s the difference between mustard potato salad and traditional potato salad?

Mustard potato salad has a tangier, bolder flavor thanks to mustard, while traditional versions lean more heavily on mayonnaise.

How many eggs should I use?

Typically 4–6 hard-boiled eggs for this recipe, depending on preference and egg size.

Can I make this without eggs?

Yes, it will still be delicious and creamy—just adjust the seasoning to taste.

How long can potato salad sit out?

No more than 2 hours at room temperature. If serving outside in warm weather, keep it chilled in a cooler or on ice.

Conclusion

The Best Mustard Potato Salad with Eggs is a classic side dish with timeless appeal. Creamy, tangy, and packed with texture and flavor, it’s the perfect companion to grilled favorites, picnic spreads, or weeknight meals. With just the right balance of zest and richness, this potato salad will quickly become a staple in your kitchen.

The Best Mustard Potato Salad with Eggs

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This Mustard Potato Salad with Eggs is a creamy and tangy classic made with tender potatoes, chopped hard-boiled eggs, and a flavorful mustard-mayo dressing. Perfect for picnics, potlucks, and backyard barbecues, it’s a crowd-pleasing side dish that’s easy to make ahead.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6–8 servings
• Category: Side Dish
• Method: Boiling, Mixing
• Cuisine: American

Ingredients

• 2.5 pounds Yukon Gold or Russet potatoes, peeled and cubed
• 4–6 hard-boiled eggs, chopped
• 3/4 cup mayonnaise
• 2 tablespoons yellow mustard
• 1 tablespoon Dijon mustard (optional)
• 1 tablespoon white vinegar or apple cider vinegar
• 1/2 cup celery, finely diced
• 1/4 cup red onion or green onion, finely diced
• 2 tablespoons sweet pickle relish
• Salt and black pepper, to taste
• Paprika, for garnish
• Fresh parsley or dill, for garnish (optional)

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Instructions

1. Place cubed potatoes in a large pot. Cover with cold water, add salt, and bring to a boil. Cook for 10–12 minutes or until fork-tender. Drain and let cool slightly.
2. While potatoes cook, chop hard-boiled eggs and prepare other ingredients.
3. In a large bowl, whisk together mayonnaise, yellow mustard, Dijon (if using), vinegar, relish, salt, and pepper.
4. Add the cooled potatoes, chopped eggs, celery, and onion. Gently fold to combine without mashing the potatoes.
5. Taste and adjust seasoning. Cover and chill in the refrigerator for at least 1 hour before serving.
6. Before serving, garnish with paprika and chopped parsley or dill, if desired.

Notes

• Let potatoes cool slightly before mixing to avoid breaking them down.
• Use red potatoes or Yukon Gold for firmer texture.
• For a lighter version, swap some or all of the mayo with Greek yogurt.
• Adjust mustard and relish amounts based on your flavor preference.

Nutrition

• Serving Size: 1 cup
• Calories: 260
• Sugar: 2g
• Sodium: 370mg
• Fat: 17g
• Saturated Fat: 3g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 95mg