Mustard potato salad is a summer favorite for picnics, barbecues, and weekend parties. There’s something about that extra tang that the mustard lends to potato salad that makes the taste buds sing. It’s the perfect accompaniment to burgers, hot dogs, ribs, chicken, or just about any food you’ll find at a backyard BBQ. Make it the day before to let the flavors meld. Omit the mustard, and you have a classic potato salad.
I like to decorate my potato salad. Check out the photo below the recipe for garnishing ideas.
Mustard Potato Salad Recipe
6 medium (about 2-1/2 to 3 pounds) red potatoes or other waxy potatoes such as Yukon Gold (see Notes)
5 large hard-boiled eggs, divided use
1/2 large sweet onion (about 1 cup), cut into small dice
2 large stalks of celery (about 1 cup), cut into small dice
1/2 cup mayonnaise
1/2 cup sweet pickle relish
3 Tablespoons prepared yellow mustard
1 Tablespoon white balsamic vinegar (may substitute white vinegar or pickle juice)
1 teaspoon celery seed
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
Cherry tomatoes, olive wedges, and parsley for garnish, optional
Hungarian sweet paprika for garnish, optional
Place whole unpeeled red potatoes in a large cooking pot. Cover with cold water and bring to a boil. When the water is boiling, add a generous amount of salt. Cover and simmer 10 to 15 minutes until potatoes are tender in the center when tested with a skewer. Drain and let cool. (This may be done a day in advance. Once cooled, refrigerate until ready to proceed.) Scrape the peels off with a butter knife. (Alternatively, leave the skins on for added nutrition and color.) Cut potatoes into 1-inch cubes and place in a large mixing bowl.
Roughly chop 4 of the hard-boiled eggs, and add to the potatoes along with the onions and celery.
In a separate bowl, whisk together mayonnaise, sweet pickle relish, yellow mustard, balsamic vinegar (or substitute), celery seed, salt, and black pepper.
Add the mayonnaise mixture to the potatoes and gently toss until combined. Taste and add salt, if needed.
Transfer the mustard potato salad to a decorative bowl. Decorate with cherry tomatoes, olive wedges, and parsley (see photo below), and sprinkle with sweet paprika. Cover and refrigerate at least 4 hours or overnight to let the flavors meld before serving.
Try this with Tuna Burgers or any other favorite picnic food.
Yield: 8 to 10 servings
• You will see that I’ve specified red potatoes as opposed to Idahos or russets. Red potatoes are a waxy variety that holds together better after cooking. Idahos and russets are classified as mealy potatoes, which means they fall apart easier after cooking. You may substitute if you prefer, but be aware that they will fall apart a bit during the mixing process, no matter how gently you toss in the mayonnaise sauce. Some people like it that way. It’s your choice. 🙂