Tangy Mustard Potato Salad
A tangy potato salad with Dijon and whole-grain mustard, crunchy celery and red onion, and fresh dill.
- Prep
- 15min
- Cook
- 15min
- Total
- 1 h 40min
- Serves
- 6
- Calories
- 360per serving, est.
By Time for Burgers, updated
Two mustards share the work here. Dijon dissolves into the mayonnaise and gives the dressing its sharp bite, while whole-grain mustard leaves visible seeds that pop when you chew. Cider vinegar adds more tang, so this salad leans sour rather than sweet.
Timing matters most: dress the potatoes while they're still warm. Yukon Golds cut into 3/4 inch (2 cm) cubes hold their shape if you cook them just until a fork slides in, and warm potatoes soak up dressing instead of just being coated by it. An hour in the fridge lets the celery, onion and dill settle in.
Tangy Mustard Potato Salad
Prep 15 min, cook 15 min, total 100 min. About 360 calories per serving.
timeforburgers.com/recipes/tangy-mustard-potato-salad
Serves 6.
Ingredients
Instructions
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Place 2¾ lb potato cubes in a large pot, cover with cold salted water, and bring to a boil. Cook for 12-15 minutes until just tender when pierced with a fork.
Drain potatoes and let cool for 10 minutes (don't rinse, as warm potatoes absorb dressing better).
In a large bowl, whisk together ¾ cup mayonnaise, 3 tbsp Dijon mustard, 2 tbsp whole-grain mustard, 2 tbsp vinegar, salt, and pepper.
Add warm potatoes to the dressing along with 3½ oz celery, 2¾ oz red onion, 1 oz dill, and ½ oz parsley. Gently fold to combine.
Fold in chopped hard-boiled eggs if using.
Cover and refrigerate for at least 1 hour to let flavors meld.
Taste and adjust the seasoning, then serve chilled.
Tips
- Start the potatoes in cold, well-salted water so the outsides don't overcook before the centers are done. Begin checking at 10 minutes.
- Spread the drained potatoes on a sheet pan for their 10-minute rest. Steam escapes faster, and they stop cooking instead of turning soft in a heap.
- Fold with a flexible spatula and stop once everything is coated. Warm Yukon Golds break apart if stirred hard.
- Taste again after chilling. Cold dulls salt and vinegar, so it often needs another pinch of salt or splash of vinegar.
Substitutions
- Red potatoes instead of Yukon Gold: firmer and waxier. Leave the skins on; the cooking time stays about the same.
- Greek yogurt for half the mayonnaise: lighter and even tangier.
- Vegan: skip the hard-boiled eggs and use egg-free mayonnaise; everything else is already plant-based.
- No fresh dill: use 5 ml (1 teaspoon) dried dill and whisk it into the dressing so it has time to soften.
Make ahead & storage
Covered in the fridge, it keeps 3 to 4 days and is often better on the second day. At a cookout, don't leave it out more than 2 hours, or 1 hour above 90°F (32°C); set the bowl over ice if it has to sit.
