Ingredients (~12 servings)
- ~7 1/2 cups Yukon gold potatoes, cut into 1/2″ pieces
- 3/4 cup celery, diced
- 3/4 cup yellow onion, diced
- 3/4 cup dill pickles, chopped
- 3 hard-boiled eggs, diced
- 3/4 cup mayonnaise
- 3 Tbsp yellow mustard
- 3/4 tsp salt
- 3/4 tsp dried dill
- 1/2 tsp black pepper
- Paprika for garnish
Boil the Potatoes Until Fork Tender
Cut potatoes into bite-size pieces – aim for roughly 1/2″ so they cook evenly.
Boil potatoes in salted water until fork tender, ~12-15 minutes depending on size. You want them cooked through but not falling apart.
Drain and let cool slightly – they should be cool enough to handle but still a bit warm when you mix everything together.
Combine the Base Ingredients
In a large mixing bowl, combine the cooked potatoes, celery, onion, pickles and eggs.
I like to add the potatoes while they’re still slightly warm because they absorb the dressing better that way.
Make the Dressing and Mix Everything Together
Whisk together mayonnaise, mustard, salt, dried dill, and pepper in a separate bowl.
Start with the salt amount listed and adjust from there – some people like it saltier.
Mix the dressing into the potato mixture, stirring gently to coat everything evenly without mashing the potatoes.
Chill for at least 1 hour before serving – this gives all the flavors time to meld together.
Sprinkle paprika over the top right before serving for color and a little extra flavor.
Mustard Potato Salad
Ingredients
Ingredients (~12 servings)
- ~7 1/2 cups Yukon gold potatoes cut into 1/2″ pieces
- 3/4 cup celery diced
- 3/4 cup yellow onion diced
- 3/4 cup dill pickles chopped
- 3 hard-boiled eggs diced
- 3/4 cup mayonnaise
- 3 Tbsp yellow mustard
- 3/4 tsp salt
- 3/4 tsp dried dill
- 1/2 tsp black pepper
- Paprika for garnish
Instructions
- Cut potatoes into 1/2 inch pieces and boil in salted water for 12-15 minutes until fork tender.
- Drain potatoes and let cool slightly until warm but handleable.
- In a large bowl, combine warm potatoes, celery, onion, pickles, and diced hard-boiled eggs.
- In a separate bowl, whisk together mayonnaise, mustard, salt, dried dill, and pepper.
- Pour dressing over potato mixture and stir gently to coat without mashing.
- Chill for at least 1 hour before serving.
- Sprinkle paprika over top right before serving.
