Zesty Mustard Potato Salad

Discover a unique twist on a classic picnic favorite with our Zesty Mustard Potato Salad. This vibrant dish combines creamy and tangy flavors, perfect for summer gatherings or a refreshing side dish. Mustard lovers will relish the depth of taste in every bite, elevating the traditional potato salad to a new level.

Prep time: 20 minutes
Cook time: 15 minutes
Serves: 8

Ingredients

3 lbs russet potatoes, peeled and diced

1 cup mayonnaise

1/4 cup Dijon mustard

1/4 cup whole grain mustard

1/4 cup apple cider vinegar

1/4 cup chopped fresh dill

1/2 cup chopped red onion

1/2 cup chopped celery

1/2 cup chopped pickles

1 tbsp sugar

1 tsp salt

1/2 tsp black pepper

4 hard-boiled eggs, chopped

Instructions

1. Bring a large pot of salted water to a boil and cook potatoes until tender, about 15 minutes.

2. Drain and let cool slightly, then transfer to a large bowl.

3. In a separate bowl, whisk together mayonnaise, Dijon mustard, whole grain mustard, apple cider vinegar, dill, sugar, salt, and pepper.

4. Pour the dressing over the warm potatoes and toss gently to coat.

5. Add red onion, celery, pickles, and hard-boiled eggs to the potato mixture and combine well.

6. Cover and refrigerate for at least 1 hour before serving to meld the flavors.

Storage

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

Reheating

Potato salad is best served cold and does not require reheating. If desired, allow it to 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.