September 22, 2023Review Recipe
Table of Contents
- Mustard Potato Salad Ingredients
- What Are The Best Potatoes For Potato Salad?
- Homemade Potato Salad Recipe Substitutions And Additions
- How To Make Homemade Potato Salad With Dill And Mustard
- How To Serve This Recipe For Potato Salad
- Storing Homemade Potato Salad With Dill
- Can You Freeze Potato Salad With Dill?
- What Goes With Potato Salad?
- You Will Love This Recipe For Potato Salad
- What Is Potato Salad?
- Homemade Potato Salad Recipe FAQs
- More Recipes You’ll Love
- JUMP TO RECIPE
This potato salad recipe is a classic summer side dish that goes great with any meal. The creamy sauce, crunchy celery, and perfectly softened potatoes will make this summer side salad a sure crowd-pleaser.
Mustard Potato Salad Ingredients
Potato salad is one of those classic summertime dishes that never gets old. Made with tender chunks of boiled potatoes, creamy mayonnaise, tangy mustard, crunchy celery, and flavorful seasonings, this side dish is a true crowd-pleaser.
The creamy potatoes mixed with tangy and crunchy ingredients give this dish a satisfying texture and taste that you just can’t beat.
- 5 pounds of golden or red potatoes (do not peel before boiling)
- 1 tablespoon of kosher salt
- 2 tablespoons of apple cider vinegar or white vinegar
- 2 celery stalks, chopped (about ¾ cup)
- 6 hard-boiled eggs, chopped
- 2 cups of Miracle Whip, mayonnaise, or a half-and-half combination
- If using only mayonnaise, add 1 tablespoon of vinegar
- If using a half-and-half combination, add ¾ teaspoon of vinegar
- ½ cup of pickle relish
- 1½ tablespoons of yellow mustard
- 1 medium onion, chopped
- 1 tablespoon of fresh dill, chopped
- ¼ teaspoon of salt
- ¼ teaspoon of black pepper
- Paprika, optional (sprinkled on top)
What Are The Best Potatoes For Potato Salad?
Starchy potatoes such as russets are the best potatoes for potato salad. While Yukon Gold potatoes are less starchy, they are often used for potato salad because of their lovely golden color and will hold up fine.
Homemade Potato Salad Recipe Substitutions And Additions
POTATOES: The best potatoes are golden or red potatoes because they are less starchy potatoes than other varieties. Boiling them with skins on them makes peeling them easier and also keeps them from becoming mushy.
MAYONNAISE/MIRACLE WHIP: Some people prefer Miracle Whip, but others will love using creamy mayo instead. Either way, the salad turns out the same as far as creaminess—just make the adjustments listed in the ingredients above. Whatever you decide will work great!
CELERY: If you want to keep the crunchy feature of the celery but your family doesn’t care for celery, then omit the celery and add chopped dill pickles instead. If doing this, you will want to add less of the pickle relish or omit it completely.
ONIONS: I love adding red onion to this easy potato salad recipe. It adds some nice color. Yellow onion was used in this recipe, or you could use sweet onions instead. Soaking the onion in water helps to make the onion slightly milder, which would definitely be helpful for a red onion. However, this step is totally optional, depending on your taste preference.
RELISH: Dill pickle relish or sweet pickle relish both work well in this recipe.
How To Make Homemade Potato Salad With Dill And Mustard
Once you boil the potatoes to the perfect tenderness and let them cool, you can mix up the creamy dressing and toss everything in a bowl before serving.
STEP ONE: Place unpeeled potatoes in a pan. Cover with cold water, add 1 tablespoon of kosher salt, and bring to a boil. Boil potatoes gently for 20 to 25 minutes.
STEP TWO: Drain potatoes, sprinkle with 2 tablespoons of vinegar, and allow to cool for 20 to 25 minutes.
STEP THREE: While the cooked potatoes are cooling, chop the celery, prepare the hard-boiled eggs, and make the dressing.
STEP FOUR: For the dressing, combine the Miracle Whip, pickle relish, yellow mustard, onion, fresh dill, salt, and pepper in a small bowl. Mix everything together until it’s creamy. Set aside.
OUR RECIPE DEVELOPER SAYS
Before chopping raw onion, soak the peeled onion in cold water for 10 minutes to take away the sharpness, if desired.
STEP FIVE: Peel potatoes and coarsely chop them, then add them to a large bowl. Add the celery, eggs, and dressing. Stir well but gently!
If you are trying to peel the potatoes with a ‘potato peeler’ that they will get mushy while handling them, but if you use a paring knife and just gently peel the skin while the potatoes are still warm (but able to handle) then you won’t break up the potatoes. This allows you to cut nice 1-inch potato chunks.
STEP SIX: Top with a dash of paprika for a nice touch. Refrigerate.
It is best to make this creamy potato salad recipe well ahead of time, even if it’s a day or two before.
How To Serve This Recipe For Potato Salad
Bring this traditional potato salad to summer barbecues or enjoy for a weekend lunch. It’s the perfect side dish with hot dogs or hamburgers.
If you’re looking for more delicious recipes for side dishes, here are a few other easy summer salads for you to try out. Our easy Italian pasta salad and broccoli salad are both so simple and delicious!
Storing Homemade Potato Salad With Dill
Let’s have a look at the best way to store this classic summer side dish.
IN THE FRIDGE: The best way to store your potato salad is to refrigerate it in an airtight container. I recommend doing this with any leftover potato salad, as well as in between servings to keep it nice and fresh. As stated above, it’s best to make it ahead of time and let it sit in the fridge for a day. Properly stored, homemade potato salad will last for 3 to 5 days.
Can You Freeze Potato Salad With Dill?
You could freeze leftover potato salad to extend the shelf life, although I do not recommend this. The ingredients like mayo and celery do not freeze well. The mayonnaise may separate when it thaws out, and the celery tends to get mushy.
What Goes With Potato Salad?
You Will Love This Recipe For Potato Salad
When preparing for your next barbecue, you have to make this delicious potato salad recipe. It’s an easy-to-make classic summer side dish that will complement any meal. The classic flavor of potato salad is always a fan favorite with its creamy dressing and perfect crunch. It’s a side dish that’s always sure to hit the spot.
What Is Potato Salad?
Potato salad is a dish made with boiled potatoes mixed with mayonnaise and a variety of other mix-ins. It is generally served cold.
Homemade Potato Salad Recipe FAQs
This simple recipe should be kept in the fridge until you are ready to serve it. Make sure you don’t leave it at room temperature for too long.
This easy recipe could be frozen, although we don’t recommend it. The mayo tends to separate once thawed, and the celery will lose its crunchy texture.
Our classic recipe works well with less starchy potatoes, beyond that, you can pick and choose which ones you’d like to use.
Potatoes hold a lot of water, so you’ll need to allow the water to drain by leaving them to cool in a strainer. If potato salad is made while the potatoes are warm, they will continue to release the water, making the salad watery.
Homemade potato salad will last in the fridge for up to five days.
You will want to boil the potatoes for about 20 minutes until fork tender but not falling apart.
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Homemade Potato Salad Recipe
- 5 pounds golden potatoes, or red potatoes (do not peel before boiling)
- 1 tablespoon kosher salt
- 2 tablespoons apple cider vinegar, or white vinegar
- 2 stalks celery, chopped (about ¾ cup)
- 6 eggs, hard boiled and chopped
- 2 cups Miracle Whip, mayonnaise, or a half-and-half combination (If using only mayonnaise, add 1 tablespoon of vinegar. If using a half-and-half combination, add ¾ teaspoon of vinegar)
- ½ cup pickle relish
- 1½ tablespoons yellow mustard
- 1 medium onion, chopped
- 1 tablespoon fresh dill, chopped
- ¼ teaspoon salt
- ¼ teaspoon pepper
- paprika, sprinkled on top (optional)
- Place the unpeeled potatoes in a pan. Cover with cold water, add 1 tablespoon of kosher salt, and bring to a boil. Boil gently for 20 to 25 minutes.
- Drain the potatoes, sprinkle them with 2 tablespoons of vinegar, and allow them to cool for 20 to 25 minutes.
- While the potatoes are cooling, chop the celery, prepare the hard boiled eggs, and make the dressing.
- For the dressing, combine the Miracle Whip, pickle relish, yellow mustard, onion, fresh dill, salt, and pepper in a small bowl. Mix until creamy. Set aside.
- Peel the potatoes and coarsely chop. Add celery, eggs, and dressing. Stir well but gently. Refrigerate.
- Before chopping the raw onion, soak the peeled onion in cold water for 10 minutes to take away sharpness, if desired.
- It is best to make this creamy potato salad recipe well ahead of time, even if it’s a day or two before.
- If you are trying to peel the potatoes with a ‘potato peeler,’ they will get mushy while handling them, but if you use a paring knife and just gently peel the skin while the potatoes are still warm (but able to handle), then you won’t break up the potatoes. This allows you to cut nice 1-inch potato chunks.