Description
A classic summertime favorite, this Mustard Potato Salad combines fluffy potatoes with zesty mustard, crunchy celery, and tangy dill pickles for a flavor-packed side dish perfect for any occasion.
Ingredients
Scale
- 3 pounds russet potatoes (peeled and cubed)
- 3/4 cup mayonnaise
- 1/3 cup sour cream
- 4 1/2 tablespoons yellow mustard
- 4 large eggs (hard-boiled and chopped)
- 1/3 cup sweet yellow onion (grated)
- 1/3 cup celery (finely diced)
- 1/2 cup dill pickles (chopped)
- 2 tablespoons dill pickle juice
- 3/4 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper (plus more to taste)
- Paprika (for garnish)
Instructions
- Prep the Potatoes: Peel and cut 3 pounds of russet potatoes into cubes. Boil in salted water until fork-tender for 10-15 minutes. Drain and cool for 10 minutes.
- Mix the Dressing: In a bowl, combine 3/4 cup mayonnaise, 1/3 cup sour cream, and 4 1/2 tablespoons yellow mustard. Stir in 2 tablespoons dill pickle juice, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.
- Combine Ingredients: Gently fold in the cooled potatoes, followed by hard-boiled eggs, grated onion, diced celery, and chopped dill pickles. Adjust seasoning if necessary.
- Chill and Serve: Cover and refrigerate for at least 1 hour. Sprinkle with paprika before serving.
Notes
For extra zing, consider adding fresh herbs or crispy bacon to enhance the flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg
Keywords: mustard potato salad, summer side dish, picnic recipe, classic potato salad