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Creamy Potato Salad with Mayo and Mustard

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A classic, creamy potato salad with a tangy mustard kick, perfect for feeding a crowd at barbecues and family gatherings. This easy recipe uses simple pantry staples and yields a crowd-pleasing dish with a balanced flavor.

Ingredients

Scale
  • 3 pounds Yukon Gold or red potatoes, cut into bite-sized chunks
  • 1 cup mayonnaise (Hellmann’s or Duke’s recommended)
  • 3 tablespoons yellow mustard (or Dijon mustard for sharper bite)
  • 2 tablespoons apple cider vinegar
  • 1 cup finely diced celery
  • ½ cup finely chopped red onion
  • 3 large hard-boiled eggs, chopped (optional)
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Optional: dash of smoked paprika or celery seed

Instructions

  1. Rinse 3 pounds of potatoes under cold water. Peel if preferred, or leave skins on. Cut into roughly 1-inch chunks for even cooking. (Approximate prep time: 10 minutes.)
  2. Place potato chunks in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until tender but still firm, about 12-15 minutes. Test by piercing with a fork.
  3. Drain potatoes in a colander and let them cool slightly for about 10 minutes. Warm potatoes absorb dressing better but avoid adding mayo to hot potatoes to prevent greasiness.
  4. In a large mixing bowl, combine mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper. Whisk until smooth and well blended.
  5. Stir in diced celery, chopped red onion, and chopped hard-boiled eggs into the dressing.
  6. Gently fold the cooled potatoes into the dressing mixture using a spatula to avoid breaking the potatoes. Adjust seasoning with additional salt or vinegar if needed. (Approximate time: 5 minutes.)
  7. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let flavors meld. Stir gently before serving.
  8. Garnish with freshly chopped parsley and a dash of smoked paprika or celery seed before serving.

Notes

Use Yukon Gold or red potatoes for best texture; avoid russets to prevent mushiness. Start boiling potatoes in cold water for even cooking. Let potatoes cool slightly before adding mayo to avoid greasy texture. Mix gently to keep potatoes intact. Chill at least 1 hour for best flavor; can be made a day ahead. Optional add-ins include smoked paprika, celery seed, or crispy bacon bits.

Nutrition

Keywords: potato salad, creamy potato salad, mayo potato salad, mustard potato salad, picnic recipes, barbecue side dish, crowd-pleaser, easy potato salad

Find it online: https://gleamgulp.com/creamy-potato-salad-with-mayo-and-mustard-easy-recipe-for-a-crowd/