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Mustard potato salad is a classic and simple side dish for any occasion. With protein-rich eggs and delicious creamy dressing, you’ll make this salad often!
I love simple potato salad and this is, by far, my all time favorite recipe for it.
There is a secret ingredient I use that makes all the difference in the flavor!
Ingredients for mustard potato salad with egg
As with any potato salad, the first thing you’ll need are potatoes. If you scroll down to the recipe notes section, you’ll find some information about the best potatoes to use.
For the dressing:
- sweet onion – Red or yellow onion are both good choices
- celery
- dill pickles or pickle relish – For a sweeter flavor, you can swap the dills for sweet pickle relish.
- mayonnaise – If you want to cut down on the fat and calories, you can use light mayo or Greek yogurt
- yellow mustard – This is the best choice for the mustard in your salad. The flavor isn’t as strong as darker, grainy mustard can be.
- pickle juice – This is my secret ingredient to the best mustard potato salad! The pickle brine adds SO much flavor!
- coarse Kosher salt
- black pepper
- sugar – There isn’t much sugar in the recipe but if you want to omit it, you can. The sugar helps balance the flavors from the mustard and pickles.
Hard boiled eggs are the only other ingredient you’ll need for this recipe.
You can cook them using whatever method you like.
My post, “how to hard boil eggs” explains how to make them perfectly every time!
Helpful Kitchen Tools
Here are a few things that you’ll need to make this simple potato salad recipe. This equipment is the same kind that I use in my kitchen.
Recipe notes
- What type of potatoes are best for potato salad?
There are two varieties of potatoes; waxy and starchy. Waxy potatoes, which have thin skin and firm flesh, are best for potato salad. This is because they hold up better after cooking.
Examples of waxy potatoes that would be perfect for this simple potato salad recipe are baby red potatoes, or yellow “Yukon gold” potatoes.
- How far ahead can you make potato salad?
This salad gets better the longer it sits in the fridge, so feel free to make it a day in advance. If you don’t want to make it that far ahead, plan well because it does need some chilling time.
- Does potato salad with egg need to be refrigerated?
Because of the mayonnaise and eggs in it, this mustard potato salad must be kept in the refrigerator.
It can safely be kept at room temperature for 3 to 4 hours, but if you’re serving it in a warm location, it must be kept on ice.
Also, to prevent any chance of illness, use a kitchen thermometer to check the temperature every 30 minutes. The temperature must kept below 40 degrees to prevent bacteria from growing.
Other delicious salad recipes to try:
Classic Mustard Potato Salad with Egg
Mustard potato salad is a classic and simple side dish for any occasion. With the addition of eggs and creamy dressing, you'll make this delicious salad often!
Ingredients
Potato Salad Dressing
- 1/2 cup finely diced sweet onion (about 1/2 a small onion)
- 1/4 cup finely diced celery (about 2 stalks)
- 1/4 cup finely diced dill pickles (or use dill pickle relish)
- 1/2 cup mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp pickle juice
- 1/2 tsp coarse Kosher salt
- 1/8 tsp black pepper
- 1/2 tbsp sugar
Potatoes and Eggs
- 2 cups Idaho potatoes, cooked, peeled, and diced (about 1 inch chunks)
- 2 eggs, hard boiled and finely diced
Instructions
- In a large bowl, combine the onion, celery, pickles, mayo, mustard, pickle juice, salt, pepper, and sugar. Stir well to combine.
- Add in potatoes and eggs. Stir gently until well coated.
- Cover and refrigerate at least 3 hours or up to overnight. Keep this in the fridge until ready to use and make sure it doesn’t sit out too long during the party!
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Nutrition Information:
Yield: 6 Serving Size: .25 cupAmount Per Serving:Calories: 216Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 70mgSodium: 495mgCarbohydrates: 15gFiber: 2gSugar: 3gProtein: 4g
This nutritional information is an estimate may vary, depending on brand and type of ingredients used. It is not intended to replace the advice of a licensed dietician or physician.
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I went to the store to buy some mustard potato salad, but a small portion cost way too much…living on a tight budget. So I decided to make my own and I came across your recipe. I had never made it before and I have to say that it turned out pretty good and it cost a lot less and got a lot more……………..Thanks for your recipe
I was looking for recipe to match the potato salad that my grandmother had made. When I tasted your dressing, I knew I had found it!! I made it Mother’s Day weekend, and 2 weeks later one of my daughters was asking me to make it again!! Thank you for helping me recreate my grandmother’s potato salad, she has been gone 11 years.
I’m so glad to hear that you loved the recipe and that it reminds you of your grandmother’s recipe!
Hmmmm Yummy! I love it, that seems to be a delicious one ever. Oh, well thanks for sharing your secret recipe I will probably try this at home very soon.
Sugar huh? Gonna try a small sample in my salad right now, it’s just sitting in the fridge waiting for the 4th!
This is one of those Potato Salad’s that says Classic All American. This is a great recipe! Thank you so much for sharing with Full Plate Thursday and come back soon. Have a great week end!
Miz Helen
I love a good mustard-based potato salad too, and your recipe looks like it fits my family preferences perfectly, especially for the holiday weekend! Thanks for posting this……I’d like to cordially invite you to stop by my blog and link this up on Fresh Food Friday and/or Seasonal Saturday. We feature 5 recipes each week! Now following you too (I forgot to say that in the beginning!)
I make this just like this minus the sugar. I’ll have to try that.
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Yum! I need to start trying potato salad recipes. Although, not everyone in the family enjoys it.
I like what you’re doing with the CommentLuv plugin..different to see tweets in stream