Classic Potato Salad with Mustard Dressing: A Family Favorite
A backyard barbecue just isn’t complete without a big bowl of potato salad sitting proudly on the picnic table. It’s the side dish that disappears fast, the one people go back for even after they swore they were too full for more.
This Classic Potato Salad with Mustard Dressing is the recipe that’s been in my family for generations. My mom made it for every summer gathering, just like her mom did before her. Now, I make it for mine. It’s tangy, creamy, and just the right amount of nostalgic—a true potluck staple that always delivers.
Classic Potato Salad with Mustard Dressing
What makes this potato salad stand out? It’s all about the mustard dressing. A lot of recipes lean too hard on mayo, leaving the potatoes drowning in a one-note, overly rich sauce. But this one balances things out.
The mix of yellow mustard and Dijon adds depth, while apple cider vinegar gives it just the right amount of zip. A little sour cream helps smooth things out, and fresh dill and pickles bring that unmistakable crunch and brightness.
This is a potato salad that actually tastes like something, not just a pile of soft potatoes coated in dressing. And because it’s made ahead of time, the flavors have time to meld together, making it even better the next day.
The Secret to Perfect Potato Salad Every Time
Potato salad might seem simple, but small mistakes can make a big difference. Ever had a potato salad that turned out gluey or just…bland? Avoiding those pitfalls is the key to getting the perfect texture and taste.
- Choose the right potatoes. Waxy potatoes like Yukon Golds hold their shape and don’t turn mushy. Russets break down too much and get mealy.
- Don’t overcook (or undercook) the potatoes. You want them fork-tender but not falling apart. Test them early and often.
- Season the potatoes while they’re warm. A little salt and vinegar while they’re still warm helps them absorb more flavor.
- Let it chill. Giving the salad time in the fridge allows the dressing to soak in, creating a better balance of flavors.
Why This Recipe Stays on My Table Year After Year
Growing up, this potato salad was a non-negotiable at every summer get-together. Family barbecues, Fourth of July picnics, Sunday potlucks—it was always there, sitting next to the grilled burgers and corn on the cob. My mom made it the same way every time, and when I started making it myself, I didn’t dare change a thing.
I remember sneaking spoonfuls from the fridge before it was officially “ready,” knowing full well my mom would call me out on it. I do the same thing now when I make it. Some traditions never change.
Even now, when I bring this to a gathering, it’s one of the first dishes to go. Someone always asks for the recipe, and I smile, knowing that they’re about to start their own tradition with it.
Ingredient Swaps and Add-Ins for Your Perfect Version
This is the potato salad my family swears by, but you can absolutely tweak it to fit your tastes. Here are some easy swaps and additions:
- Swap the pickles for relish if you prefer a smoother texture.
- Add a little sugar if you like a slightly sweeter dressing.
- Toss in crispy bacon for a smoky crunch.
- Use Greek yogurt instead of sour cream for a little more tang.
- Try chopped green onions if you want a mild onion flavor without the bite of red onion.
How to Make It Ahead of Time (Without It Drying Out)
Potato salad is best when made a day ahead, but no one wants a dried-out, stiff salad. The trick? Reserve some of the dressing. When you’re ready to serve, give the salad a quick stir and add a little more dressing if needed. If it still feels a bit thick, a splash of pickle juice or milk can loosen it up without watering it down.
Serving Suggestions: The Best BBQ Pairings
This Classic Potato Salad with Mustard Dressing pairs perfectly with just about anything hot off the grill. Some favorites include:
- Grilled burgers or hot dogs – The tangy mustard dressing plays well with smoky, charred meats.
- BBQ chicken – A sweet, sticky barbecue sauce balances the creaminess of the salad.
- Grilled sausages – Especially bratwurst or smoked sausage.
- Corn on the cob – Because no summer meal is complete without it.
- Baked beans – Another classic side that rounds out any backyard feast.
Why Homemade Always Wins
Sure, you could grab a tub of potato salad from the grocery store, but let’s be real—those always taste a little off. Too sweet, too gloopy, or just weirdly artificial. Making it from scratch doesn’t take much effort, and the difference is night and day. Homemade means real ingredients, balanced flavors, and no mystery preservatives.
Plus, there’s something satisfying about knowing your dish is the one everyone’s coming back for seconds of. When people scrape the bowl clean and ask for the recipe, you know you’ve done it right.
The Recipe: Classic Potato Salad with Mustard Dressing
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 6 large hard-boiled eggs, chopped
- 1 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons yellow mustard
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup finely chopped dill pickles
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 tablespoons fresh dill, chopped
- Salt and freshly ground black pepper, to taste
- Paprika, for garnish
Instructions
- Cook the Potatoes: Place the peeled and chopped potatoes into a large pot and cover with cold, salted water. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 10-15 minutes. Drain and let them cool slightly.
- Prepare the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, yellow mustard, Dijon mustard, and apple cider vinegar until smooth. Season with salt and freshly ground black pepper to taste.
- Combine Ingredients: Add the warm potatoes to the dressing, gently folding to combine. Add the chopped hard-boiled eggs, dill pickles, celery, red onion, and fresh dill. Mix gently until all ingredients are evenly coated.
- Chill: Cover the potato salad and refrigerate for at least 2 hours to allow the flavors to meld.
- Serve: Before serving, sprinkle the top with paprika for color and additional flavor.
Notes
- This potato salad tastes best when made a day ahead, allowing the flavors to fully develop.
- For added tanginess, you can add a splash of pickle juice to the dressing.
- Adjust the amount of mustard based on your preference for tanginess.
Final Thoughts: A Recipe Worth Passing Down
Potato salad isn’t just another side dish—it’s part of the tradition. It’s the recipe that’s been passed down in my family, and the one I’ll keep making for years to come.
Whether it’s a summer cookout, a family reunion, or just a weeknight dinner that needs a little extra something, this Classic Potato Salad with Mustard Dressing always delivers.
So go ahead, make a batch. Just be prepared to share the recipe—because once people taste it, they’re going to ask.
Looking for more summer food ideas? Check out this list of 27 Irresistible Summer Salad Recipes to Try Now
