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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.

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)

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

Find it online: https://thefamilycooking.com/the-best-mustard-potato-salad-with-eggs/