Welcome to a potato salad adventure that’s not your average picnic fare! This Zesty Mustard Potato Salad is bursting with flavor, combining creamy textures with a tangy kick that's perfect for any occasion.
Russet potatoes are your go-to here, offering a fluffy texture that absorbs the dressing beautifully. Mayonnaise forms the creamy base, while Dijon mustard brings a smooth tang, and whole grain mustard adds texture and a deeper flavor. Apple cider vinegar brightens it all up. Fresh dill contributes a burst of herby freshness. Red onion, celery, and pickles add crunch and contrast. Sugar, salt, and black pepper balance the flavors, while hard-boiled eggs provide richness and protein.
This potato salad shines alongside grilled meats like chicken or steak. It’s also a fantastic partner for burgers or as a light lunch served with leafy greens. For a vegetarian spread, pair it with grilled vegetables and a hearty bean salad.
Start by bringing a large pot of salted water to a boil. Add your peeled and diced russet potatoes into the pot, cooking them for about 15 minutes until they're just tender. Test them with a fork; they should be soft but not falling apart.
Once cooked, drain the potatoes and let them cool slightly. Transfer them to a large bowl where they can continue to cool as you prepare the dressing.
In a separate bowl, combine the mayonnaise, both mustards, apple cider vinegar, dill, sugar, salt, and pepper. Whisk until smooth and well-mixed.
Pour this flavorful dressing over the warm potatoes. Toss them gently to ensure every piece is coated without breaking them apart.
Now, fold in the red onion, celery, pickles, and hard-boiled eggs. Mix until everything is evenly distributed. Cover the bowl and refrigerate for at least an hour, allowing the flavors to meld together for maximum deliciousness.
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