Description

A classic and creamy mustard potato salad made with tender potatoes, tangy mustard, and a blend of savory ingredients, perfect for any gathering or BBQ.

Ingredients

2 pounds potatoes, peeled and cubed
1/2 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon Dijon mustard
1 tablespoon white vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped red onion
2 hard-boiled eggs, chopped
1/4 cup chopped celery
1/4 cup chopped dill pickle (optional)
1 tablespoon chopped fresh parsley (optional)

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Instructions

In a large pot, boil the cubed potatoes in salted water until tender, about 10-15 minutes. Drain and set aside to cool.
In a separate bowl, whisk together mayonnaise, yellow mustard, Dijon mustard, white vinegar, sugar, salt, and pepper until smooth.
Once the potatoes have cooled, combine them with the dressing mixture in a large mixing bowl.
Add the chopped red onion, hard-boiled eggs, celery, and optional dill pickle. Gently fold everything together until well coated.
Cover the potato salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Before serving, garnish with chopped fresh parsley, if desired.

Notes

You can adjust the mustard levels according to your preference for tanginess.
If you want a smoother texture, you can mash a portion of the potatoes before mixing.
For a lighter version, substitute Greek yogurt for some or all of the mayonnaise.