Creamy Mustard Potato Salad

A delightful twist on a classic with a creamy mustard dressing that brings a tangy and rich flavor to tender potatoes, making it a perfect side dish for any gathering.

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 6

Ingredients

2 lbs russet potatoes

1 cup mayonnaise

2 tbsp Dijon mustard

1 tbsp apple cider vinegar

1 tbsp honey

1/2 cup diced celery

1/4 cup chopped green onions

2 tbsp chopped fresh dill

Salt and pepper to taste

4 large hard-boiled eggs, chopped

Instructions

1. Boil the potatoes in salted water until fork-tender, about 20 minutes.

2. Drain and let the potatoes cool slightly, then peel and cut into bite-sized pieces.

3. In a large bowl, mix mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper to make the dressing.

4. Add the warm potatoes, celery, green onions, and dill to the dressing and toss to coat evenly.

5. Gently fold in the chopped eggs and adjust seasoning as needed.

6. Chill in the refrigerator for at least 1 hour before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Enjoy cold or let sit at room temperature for 15 minutes before serving.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.