Mustard Potato Salad

This is a classic Texas-style potato salad that's tangy and creamy without being too heavy. The yellow mustard gives it a nice bite that balances out the mayo.

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Prep Time: 15

Cook Time: 15

Cooling Time: 1

Total Time: 1 30

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.