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Grandma’s Potato Salad Mustard Style Recipe

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A tangy, mustard-forward potato salad that balances creaminess and sharpness perfectly. This classic side dish is perfect for family gatherings, barbecues, and holiday dinners.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes (about 1.4 kg)
  • 1/3 cup yellow mustard (80 ml)
  • 1/2 cup mayonnaise (120 ml)
  • 2 tablespoons apple cider vinegar (30 ml)
  • 1 cup celery, finely chopped (100 g)
  • 1/4 cup red onion, finely chopped (40 g)
  • 3 large hard-boiled eggs, chopped (optional)
  • 2 tablespoons fresh dill, chopped (8 g) or 1 teaspoon dried dill
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Peel and cut Yukon Gold potatoes into roughly 1-inch chunks. Place in a large pot and cover with cold water by about an inch. Add a generous pinch of salt to the water.
  2. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender but still hold their shape, about 20-25 minutes.
  3. Drain potatoes well in a colander and spread out on a baking sheet or large plate to cool slightly until warm but not hot.
  4. While potatoes cool, chop celery, red onion, hard-boiled eggs, and fresh dill. Soak onion in cold water for 5 minutes if a milder bite is desired, then drain.
  5. In a large mixing bowl, whisk together yellow mustard, mayonnaise, apple cider vinegar, salt, and black pepper until smooth and tangy. Adjust seasoning to taste.
  6. Add warm potatoes to the dressing and gently fold with a wooden spoon or spatula until well coated.
  7. Fold in celery, onion, chopped eggs, and fresh dill gently to keep potato chunks intact.
  8. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow flavors to meld.

Notes

[‘Do not overcook the potatoes; they should be tender but firm to avoid mushiness.’, ‘Mix potatoes while warm to help them absorb the dressing without becoming watery.’, ‘Fresh dill is preferred for best flavor; dried dill can be used in a pinch.’, ‘Salt the boiling water generously to season potatoes from the inside out.’, ‘Adjust mustard amount to taste; for milder flavor, mix half mustard and half mayo.’, ‘Store in an airtight container in the fridge for up to 4 days; do not freeze.’, ‘Best served chilled or at room temperature; reheating is not recommended.’]

Nutrition

Keywords: potato salad, mustard potato salad, tangy potato salad, classic side dish, picnic recipe, barbecue side dish

Find it online: https://fuzzyforker.com/grandmas-potato-salad-mustard-style-recipe-easy-tangy-classic-side-dish/