This Creamy Mustard Potato Salad is your new go-to for picnics and potlucks. It’s the perfect blend of tangy, creamy, and slightly sweet with just the right amount of crunch. Ideal for those who crave a little something extra in their classic potato salad.
Russet potatoes are the base, providing a fluffy texture that soaks up the creamy dressing. Mayonnaise adds richness, while Dijon mustard brings a zesty kick. Apple cider vinegar cuts through the creaminess with a touch of acidity, and honey balances it all with subtle sweetness. Celery and green onions add a fresh crunch, while dill infuses an aromatic freshness. Finally, hard-boiled eggs contribute extra creaminess and a touch of protein.
This potato salad is fantastic alongside grilled meats like chicken or steak. It makes a great side for a BBQ or picnic. For a lighter meal, pair it with a fresh green salad and crusty bread.
Start by boiling your russet potatoes. Place them in a large pot and cover with salted water. Bring them to a boil, then lower the heat and let them simmer until fork-tender, about 20 minutes. Once they’re done, drain them and let them cool slightly. While they’re cooling, you can gather and prep the rest of your ingredients.
Peel the cooled potatoes and cut them into bite-sized pieces. This is the perfect time to make your dressing. In a large mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, honey, and season with salt and pepper to taste. Make sure everything is well blended before adding the potatoes.
Toss the warm potatoes gently in the dressing to ensure they’re evenly coated. Now, it’s time to add the crunch! Mix in the celery, green onions, and dill. Gently fold in the chopped hard-boiled eggs. Taste and adjust the seasoning if needed. Once everything is well combined, cover the bowl and chill it in the refrigerator for at least an hour to let the flavors meld.
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