Description
Grandma’s classic old fashioned mustard potato salad is the ultimate summertime side dish. Creamy, tangy, and perfectly balanced, this nostalgic recipe is sure to be a crowd-pleaser at any backyard BBQ or picnic.
Ingredients
– 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
– 3/4 cup mayonnaise
– 1/4 cup Dijon mustard
– 2 hard boiled eggs, chopped
– 1/2 red onion, finely diced
– 2 stalks celery, finely diced
– 2 tbsp chopped fresh parsley
– 1 tsp white vinegar
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. – Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil over high heat.
2. – Reduce heat to medium and simmer for 10-12 minutes, until potatoes are fork-tender. Drain and let cool.
3. – In a large bowl, whisk together the mayonnaise, mustard, vinegar, salt, and pepper.
4. – Add the cooled potatoes, hard boiled eggs, onion, celery, and parsley. Gently fold to combine.
5. – Refrigerate for at least 1 hour to allow flavors to meld. Serve chilled.
Notes
– For a creamier texture, use a mixture of Yukon Gold and red potatoes.
– Customize with your favorite add-ins like pickles, bacon, or green onions.
– Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 15
- Cook Time: 12
- Category: Snacks & Desserts
- Method: Stovetop
- Cuisine: American