This mustard potato salad is my grown-up, slightly elevated take on the classic Southern potato salad I grew up eating in Texas. It's still creamy and traditional, made with mayonnaise and layered with both yellow mustard and Dijon for depth, fresh dill for brightness, and Yukon gold potatoes for that perfectly tender, buttery bite.
This easy potato salad with mustard comes together in about 30 minutes of prep, chills beautifully, and is my go-to BBQ side dish. If you're looking for a creamy potato salad with mustard and mayo that tastes like it was made for summer cookouts, this is it.
Save this Recipe!
I'll email this recipe to you, so you can come back to it later!
There are a lot of potato salads out there, but if you grew up in Texas like I did, chances are yours was bright yellow, creamy, and unapologetically mustard-forward. That sunny yellow color is what I grew up thinking all potato salad looked and tasted like.
I didn't even realize other versions existed until I was much older. I've had fun playing with variations over the years, like my jalapeno popper potato salad, but the nostalgia of creamy potato salad with mustard has my heart.
Jump to:
Southern Potato Salad with Mustard
Mustard is popular in Southern-style potato salads because it balances the richness of mayonnaise with acidity. At big backyard BBQs, where you've got smoky brisket, ribs, and sausages on a plate, that tang cuts through the richness and keeps everything from feeling too heavy. It's practical and delicious.
My version keeps that Southern identity intact while layering flavor in a more intentional way. It's still the potato salad with mayo and mustard that you remember, just a little more polished.
Every backyard barbecue, church potluck, and family cookout has a big bowl of potato salad sitting next to the Dutch oven brisket, spicy mac and cheese, and cowboy baked beans.
Ingredient Notes
Each ingredient plays a role in building that creamy, tangy, classic flavor. When you build mustard potato salad intentionally like this - choosing the right potatoes, layering two mustards, and using fresh herbs - you end up with something that tastes nostalgic but refined.
- Yukon gold potatoes are my secret to a creamy potato salad that still holds its shape. They're naturally buttery with a thin skin and a medium starch level, which means they get tender without falling apart. Russet potatoes can turn grainy or crumbly, and red potatoes can be a little waxy.
- Yellow mustard gives you that classic Southern tang and signature color. Dijon mustard adds depth and a subtle sharpness that makes the flavor feel more balanced and grown-up. Together, they create a layered mustard flavor instead of a one-note bite.
- Mayo is the creamy base that ties everything together. Use a good-quality, full-fat mayonnaise for the best texture and flavor.
- Finely minced yellow onion gives that subtle bite that keeps the salad from tasting flat. If you prefer a milder flavor, shallot is a great option.
- I like to use dill relish to add a briny, slightly sweet pickle flavor without needing to chop pickles. It saves a little time and blends smoothly into the dressing. Fresh dill adds a clean, herbal brightness that keeps the salad from feeling heavy. Since I'm already using dill relish, this doubles down on flavor in a fresh way.
- Hard-boiled eggs add richness and a soft, creamy texture that blends right into the dressing.
- Celery adds freshness and that classic potato salad crunch. Dice it small so it complements the potatoes instead of competing with them.
- Apple cider vinegar brightens the dressing and sharpens the flavors without making the salad taste vinegary.
How to Make Mustard Potato Salad
This classic Southern-style potato salad comes together in a few simple steps.
Step 1: Scrub the potatoes clean and cut them into similar sized chunks so they cook evenly.
Add them to a large pot and cover with cold water until the water sits about 1 inch above the potatoes.
Bring water to a boil, then add salt. Boil until the potatoes are fork-tender but still hold their shape.
Drain immediately and let them steam-dry in the colander for a few minutes.
Step 2: While the potatoes cook, add the potato salad dressing ingredients to a large mixing bowl.
Step 3: Stir until smooth and creamy. Taste and season with salt and black pepper.
Step 4: Add the warm (not hot) potatoes to the bowl with the dressing. Using a spatula, gently fold until every piece is coated.
Cover and refrigerate for at least 1 hour before serving. This resting time allows the mustard, dill, and vinegar to fully soak into the potatoes.
Before serving, give it a gentle stir, taste again for salt, and garnish with extra chopped dill and a sprinkle of paprika.
Tips for the Best Potato Salad
- Start the potatoes in cold water. Beginning with cold water allows the potatoes to cook evenly from the inside out. If you drop them into boiling water, the outside can overcook before the centers are tender.
- Salt the cooking water generously. This seasons the potatoes from the inside out, not just the surface. Potatoes need aggressive seasoning early, or they'll taste bland no matter how good the dressing is.
- Finely mince the onions. The key is cutting them small so you get flavor without overpowering crunch.
- Taste and adjust the dressing before combining. The dressing should taste slightly bold and well-seasoned on its own. Once the potatoes are added, they will naturally dilute the flavor.
- Fold the potatoes in gently while slightly warm. Folding instead of stirring keeps the potatoes from breaking down. If they're too hot, they can absorb too much dressing and get mushy, so let them cool slightly before mixing.
Make-Ahead and Storage
This is one of those side dishes that actually gets better with a little time in the fridge. In fact, I recommend making it ahead of time for the best flavor. Prepare it completely, cover tightly, and refrigerate. Before serving, give it a gentle stir and adjust seasonings, if needed.
If you're prepping components ahead of time, you can also:
- Boil the potatoes a day in advance and refrigerate them separately
- Hard-boil the eggs 2-3 days in advance
- Chop the onion and celery the day before
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Because this is a mayo-based potato salad, don't leave it sitting out at room temperature for more than 2 hours (or 1 hour if it's especially hot outside). If you're serving it at a cookout, nestle the serving bowl over a larger bowl of ice to keep it cool.
Made it? Loved it? I'd love for you to share a quick comment and star rating. Thanks, y'all! 🤠
Mustard Potato Salad Recipe
Save this Recipe!
I'll email this recipe to you, so you can come back to it later!
Equipment
- Large pot
- large mixing bowl
Ingredients
- 2 pounds Yukon gold potatoes
- 1 Tablespoon salt plus more to taste
- 3 hard boiled eggs crumbled
- ½ cup mayonnaise
- 1 Tablespoon yellow mustard
- 1 Tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- ½ cup onion finely minced
- ¼ cup celery diced
- ¼ cup dill relish
- 2 Tablespoons fresh dill chopped, plus more for garnish
- paprika for garnish
Instructions
- Cook the potatoes: Scrub the potatoes clean and cut them into 1-inch chunks so they cook evenly. Add them to a large pot and cover with cold water until it's about 1 inch above the potatoes. Bring to a boil, then add 1 tablespoon of salt. Boil for about 10 minutes, until the potatoes are fork-tender but not falling apart. Drain and let them steam-dry.
- While the potatoes cook, add the eggs, mayonnaise, onion, celery, relish, mustard, vinegar, and dill to a large mixing bowl. Stir until smooth and creamy. Taste and season with salt and pepper (Note: I usually start with about ¾ teaspoon salt and ¼ teaspoon pepper).
- Combine: Add the potatoes to the mixing bowl. Gently fold everything together so the potatoes stay chunky but get coated in the dressing.
- Chill: Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld. Serve with chopped dill and a sprinkle of paprika on top.
Notes
- Start potatoes in cold water for even cooking. Salt the boiling water well to season potatoes from the inside out.
- Finely mince onion for balanced flavor without harsh crunch.
- Taste and adjust dressing before adding potatoes, if needed. Fold potatoes into the dressing gently while slightly warm to keep them chunky.
- Potato salad almost always tastes better the next day. If you're hosting, make it ahead and check seasoning again before serving as chilled potatoes can dull flavor slightly.
Leave a Reply