Description
This classic Mustard Potato Salad combines tender Yukon Gold or red potatoes with a tangy mustard and mayonnaise dressing, enhanced by crisp celery, sharp red onion, and flavorful dill pickles. Perfectly seasoned and chilled, this salad is a refreshing side dish ideal for picnics, barbecues, or family gatherings.
Ingredients
Scale
Potatoes
- 2 pounds Yukon Gold or red potatoes, washed and cut into bite-sized pieces (skin on)
Dressing
- 1/2 cup yellow mustard
- 1/2 cup mayonnaise
- Salt, to taste
- Black pepper, to taste
Mix-ins
- 1 cup celery, finely chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup dill pickles, chopped
Garnish
- Fresh dill, optional
Instructions
- Prepare Potatoes: Wash the potatoes thoroughly and cut them into bite-sized pieces without peeling to retain texture and nutrients.
- Cook Potatoes: Place the cut potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
- Make Dressing: In a large mixing bowl, whisk together the yellow mustard and mayonnaise until smooth. Season with salt and freshly ground black pepper to taste.
- Combine Potatoes and Dressing: Drain the cooked potatoes and let them cool slightly. While still warm, add the potatoes to the mustard dressing and gently toss to coat evenly.
- Add Vegetables: Fold in the finely chopped celery, red onion, and dill pickles carefully to maintain their crunch and distribute flavor throughout the salad.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld and the salad to cool thoroughly.
- Serve: Before serving, gently stir the salad, adjust seasoning if necessary, and optionally garnish with fresh dill for a burst of herbaceous aroma and color.
Notes
- Leaving the potato skins on adds texture, nutrients, and rustic appeal to the salad.
- Adjust mustard and mayonnaise quantities to your preferred tanginess and creaminess.
- For extra crunch, add chopped fresh celery leaves or cucumbers.
- This salad is best served chilled and consumed within 2 days for optimal freshness.
- Use fresh dill for best flavor; dried dill can be substituted but in lesser quantity.
