Mustard Potato Salad
This tangy crowd pleaser will be your favorite summer side this year.
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When summer rolls around, it’s time for grilling, backyard parties, and, yes, potato salad. When I was a kid, I hated the stuff. The stuff my parents’ friends would make smelled like rotten eggs and tasted even worse. And to be more frank, it looked like upchuck. My young self would wonder, “Who’d want to eat this stuff”? Not me. My, have the times change, because dear reader, I now love potato salad. Because now, I get to make it my way, and my mustard potato salad is freaking delicious, ya’ll.
My latest iteration of this versatile dish starts with the usual ingredients, like mayo, dill, and eggs (obviously). The big difference here is my use of mustard and celery seeds. When combined, these two ingredients give the potato salad a tangy and slightly spicy taste with hints of citrus. It complements the creamy mayo quite well and goes nicely with crunch celery and soft textures of the eggs and potatoes.
Is Mustard Potato Salad Healthy?
There’s no denying that mayo adds a decent amount of calories and saturated fat to my potato salad. However, I’d say it’s all about moderation. As long as you don’t overindulge, I think you’re fine. That said, I do prefer using oil-based mayo. My favorite varieties use either avocado or olive oil. You’ll get a healthy dose of monounsaturated fats and significantly less saturated fat. There are also vegan alternatives out there that only contain plant based ingredients. And, of course, you can always make your own mayo!
Small and mighty — the surprising celery seed
I don’t use celery seed often, and every time I do, I’m reminded how awesome this inconspicuous ingredient is. Celery seed has an herbal, slightly bitter taste, with earthy tones that tame the richness of this mustard potato salad recipe. Aside from its unique flavor profile, celery seed is also quite nutritious.
Celery seeds contain potent antioxidant properties, which help fight inflammation and bolster heart health. This little seed also brims with beneficial minerals such as iron, calcium, and manganese—all paramount for bone and blood health. Speaking of blood, studies have shown that celery seeds reduce blood pressure and support kidney health. I’m not saying my potato salad is necessarily going to supercharge your health or anything, but it’s always cool to see how one simple ingredient can have so many healthy benefits.
INGREDIENTS
- 5 pounds Yukon Gold potatoes, quartered
- 2 cups mayonnaise
- 1 cup sweet pickle relish
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon celery seeds
- 1/2 teaspoon paprika, plus extra for garnish
- 4-5 hard boiled eggs, peeled and chopped
- 3 celery stalks, diced
- 1/2 cup sweet onion, diced
- 1 tablespoon fresh dill, chopped, plus extra for garnish
- Salt and pepper to taste
INSTRUCTIONS
Boil
Cook the quartered potatoes in boiling water with salt until they are fork-tender.
Mix
While potatoes cook, whisk together the creamy dressing ingredients in a bowl.
Combine
Drain potatoes and mix with the dressing, eggs, celery, onions, and dill.
Chill
Garnish the potato salad, cover, and refrigerate to meld the flavors.
Serve
Enjoy the chilled and flavorful potato salad with your loved ones.
Devour!
FAQs & Tips
Potato salad is a great dish for big parties because it can be made ahead. All you need to do is cover it with plastic wrap or a lid. In your fridge, it should remain fresh for 4 to 5 days.
I get it. Not everyone likes mayo. If that’s you, trade the mayo for plain Greek yogurt. Full fat offers the best flavor, but low fat works as well.
Absolutely! In fact, I often make my potato salads without eggs. Removing them won’t affect the dish’s overall flavor due to its creamy consistency. However, I would add more potatoes and celery to even it out.
Yes! Red potatoes hold their shape well and have a similar texture to Yukon gold.
Serving Suggestions
You know what I’m going to suggest here, right? Of course, you do! Mustard potato salad screams to be eaten with grill out favorites like burgers and steaks. Another fave of mine is chicken kabobs because they’re lean and flavorful. And when I want cheap fish, I go with tilapia fillets.
Let’s not forget—you need more than just one side! Go wild and offer your friends and fam a smorgasbord of my savory favorites, like air fried chickpeas and buffalo cauliflower wings. Oh, and you gotta serve some grilled corn on the cob. I mean, you’d basically be breaking grill out law if you didn’t.
Mustard Potato Salad
Ingredients
- 5 pounds Yukon Gold potatoes quartered
- 2 cups mayonnaise
- 1 cup sweet pickle relish
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon celery seeds
- 1/2 teaspoon paprika plus extra for garnish
- 4-5 hard boiled eggs peeled and chopped
- 3 celery stalks diced
- 1/2 cup sweet onion diced
- 1 tablespoon fresh dill chopped, plus extra for garnish
- Salt and pepper to taste
Instructions
- Start by quartering the potatoes and placing them in a large pot. Cover with cold water, bring to a boil, add salt, and cook until tender.
- While the potatoes are cooking, prepare the dressing by combining mayonnaise, pickle relish, mustard, vinegar, celery seeds, paprika, salt, and pepper.
- Drain the potatoes, peel if desired, and chop into chunks. In a large bowl, mix the potatoes with the dressing, then add eggs, celery, onions, and dill.
- Garnish with extra dill and paprika, cover, and refrigerate for at least 4 hours. For best flavor, let it sit overnight. Serve chilled.
- DEVOUR!
Nutrition
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