Mustard Potato Salad is a bold and tangy twist on the classic potato salad, featuring tender potatoes coated in a creamy mustard dressing with crunchy celery and onions. The combination of Dijon and yellow mustard adds a zesty flavor that perfectly complements grilled meats, sandwiches, and picnic favorites. This easy-to-make side dish is delicious served chilled or at room temperature.
Wash and boil the potatoes in salted water until fork-tender, about 10–12 minutes. Drain, cool, and cut into bite-sized cubes.
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, yellow mustard, salt, and black pepper until smooth.
Add the cooled potatoes, chopped celery, and diced red onion to the bowl.
Gently fold the ingredients until the potatoes are evenly coated with the mustard dressing.
Taste and adjust the seasoning if needed.
Cover and refrigerate for at least 1 hour to let the flavors blend.
Serve chilled, garnished with chopped parsley or a sprinkle of paprika if desired.
6 medium potatoes, boiled and cubed
2 tablespoons Dijon mustard
1 tablespoon yellow mustard
¼ cup mayonnaise
2 celery stalks, finely chopped
¼ cup red onion, finely diced
Salt and black pepper to taste
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