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Classic Mustard Potato Salad

The yellow, old-fashioned kind: tender potatoes dressed while warm with vinegar, then mixed with mayonnaise, mustard, pickles, celery, onion and chopped egg.

⏱ 2 hr 45 min (25 min prep, 20 min cooking, 2 hr waiting) 🍽 Serves 10 Β· about β…” cup make aheadleftovers vegetariangluten freedairy free

In our collection Fourth of July and summer cookouts: menu and shopping list β†’

πŸ“… Add to my plan

ContainsEggs. Check the labels on what you buy; brands differ.

Ingredients

Make 10 servings
  • 3 lb Russet potatoes, peeled, in ΒΎ-inch cubes
  • 1 tbsp Kosher salt, for the cooking water (most drains away)
  • 4 Eggs, large
  • 2 tbsp Apple cider vinegar
  • ΒΎ cup Mayonnaise
  • 2 tbsp Yellow mustard
  • 3 tbsp Sweet pickle relish, or chopped dill pickles
  • 2 stalk Celery, finely chopped
  • Β½ Yellow onion, finely chopped
  • 1 tsp Kosher salt
  • Β½ tsp Ground black pepper
  • Β½ tsp Paprika, for the top (to taste)

Make it yourself

Make the mayonnaise yourself β†’

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: large pot, colander, large bowl, small pot for eggs.

  1. Put the potatoes in a pot, cover with cold water by an inch and add the salt. Bring to a boil and simmer 8 to 10 minutes, until a knife slides in easily but they still hold their shape. Drain well, spread in a large bowl and sprinkle with the vinegar while warm.
  2. Meanwhile, cover the eggs with water in a small pot, bring to a boil, cover, take off the heat and let stand 12 minutes. Cool in ice water, peel and chop.
  3. Stir the mayonnaise, mustard, relish, celery, onion, salt and pepper together. When the potatoes are no longer steaming, fold in the dressing and eggs gently.
  4. Cover and refrigerate at least 2 hours, until cold. Dust with paprika before serving. Keep it cold until serving: 40Β°F or below in the refrigerator or a cooler with plenty of ice. Put it away within 2 hours of setting it out, or within 1 hour if it’s above 90Β°F outside (USDA).
Make aheadBest made a day ahead so the flavors settle. Keeps 3 to 4 days in the refrigerator.
β†Ί LeftoversKeep refrigerated and eat within 3 to 4 days. Throw out any that sat out more than 2 hours (1 hour above 90Β°F).
πŸ§’ With kidsKids can peel the cooled eggs, stir the dressing and fold it in gently.
No egg swapLeave out the eggs and use an egg-free mayonnaise for egg allergies.
Red potatoes swapUse red potatoes with the skins on; no peeling needed.

Goes well with

🌭 Grilled Hot Dogs with All the ToppingsπŸ” Classic CheeseburgersπŸ— Grilled Barbecue Chicken

Good to know

Table salt vs. kosher salt vs. sea salt

An original Teddy Rook Book recipe, written for our Fourth of July and summer cookout collection; safety steps follow USDA. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.