Potato Salad Recipe With Mayonnaise And Mustard: Classic Creamy And Tangy Side Dish

Helping Nana Mae in her Peachtree Street diner taught me the value of a classic side dish done right. This potato salad brings that same timeless appeal to your table, with a perfect balance of creamy and tangy flavors.

The secret is in the dressing—a simple blend of mayonnaise and mustard that coats every potato without overpowering. I use Yukon Golds for their buttery texture, and a touch of apple cider vinegar brightens the whole dish.

What you get is a salad that’s rich enough to stand alone but versatile enough to complement any main. The potatoes stay firm yet tender, and the dressing clings beautifully to each bite.

Serve it at picnics, barbecues, or as a weekday side. Here’s how to make it.

Ingredients for Potato Salad Recipe with Mayonnaise and Mustard

Yukon Golds and a creamy dressing come together for that diner-style classic.

The potatoes are everything here. Yukon Golds are the gold standard (pun intended) for their buttery texture and rich flavor. Look for firm, smooth-skinned ones at your local grocery store or farmers market. Avoid any with green spots or sprouting eyes. For the mayonnaise, I swear by Hellmann’s—it’s got that perfect balance of creaminess and tang that Nana Mae always insisted on.

No Yukon Golds? Red potatoes work in a pinch, but they’re waxier (less creamy). Out of yellow mustard? Dijon at half the amount adds a nice kick. Skip the relish? A tablespoon of sweet pickle juice stirred into the dressing gives a similar vibe. The celery is non-negotiable for crunch—don’t skip this part unless you hate texture entirely.

This salad tastes even better the next day once the flavors meld. Keeps 4-5 days in the fridge (if it lasts that long). Make it ahead—just hold off on adding the eggs until serving to keep them from getting rubbery.

Step-by-Step Instructions for Potato Salad With Mayonnaise And Mustard

This method ensures a creamy, tangy side dish with the perfect balance of textures.

Step 1: Boil Yukon Gold Potatoes Until Tender

Place the 3 lb Yukon Gold Potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon of the Salt and bring to a boil over high heat. Once boiling, reduce to medium heat and cook for 12-15 minutes until a fork slides in easily but the potatoes still hold their shape.

Drain the potatoes and let them cool for 10 minutes. I like to spread them on a baking sheet to speed up the cooling process and prevent them from turning mushy. The potatoes should be just tender enough to pierce with a fork but not so soft that they fall apart when mixed.

Step 2: Prepare the Dressing Base

In a large bowl, whisk together the 1.5 cups Mayonnaise, 3 tbsp Yellow Mustard, and 2 tbsp Apple Cider Vinegar until smooth. The vinegar adds a bright tang that cuts through the richness of the mayonnaise, while the mustard gives it that classic depth of flavor.

Add the 1.5 tsp Salt, 1 tsp Black Pepper, and 0.5 tsp Paprika, and whisk again to combine. Taste and adjust seasoning if needed, but remember the potatoes and other additions will bring their own flavors to the mix.

Step 3: Chop and Combine All Ingredients

Once the potatoes are cool enough to handle, peel and cube them into even ½-inch pieces. Add them to the bowl with the dressing. Finely dice the 3 pieces Celery, mince the 0.5 whole Red Onion, and chop the 6 whole Hard-Boiled Eggs, then add them all to the bowl.

Fold in the 0.25 cup Fresh Dill and 0.25 cup Sweet Pickle Relish gently to avoid breaking up the potatoes. The relish adds a subtle sweetness that complements the tangy mustard, while the dill brings a fresh, herbal note.

Step 4: Chill and Let Flavors Meld

Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight if possible. This chilling time is crucial—it allows the flavors to meld together beautifully and the potatoes to absorb the dressing.

Before serving, give it a gentle stir and check the consistency. If it seems too thick, you can add a splash of milk or buttermilk to loosen it up. Garnish with an extra sprinkle of paprika for color, and serve chilled for the best texture and flavor.

Wine and Beer Pairings for This Dish

Crisp White Wines

A chilled Sauvignon Blanc from New Zealand cuts through the creaminess beautifully with its citrus and herb notes. I love Kim Crawford for that bright acidity David always raves about. Serve at 45-50°F for best results. 🍷

Rich Chardonnays

For those who prefer oak, a buttery California Chardonnay like Kendall-Jackson Vintner’s Reserve complements the mayonnaise base. The vanilla notes pair wonderfully with the tangy mustard in the dressing.

Light Lager Beers

An American-style lager such as Shiner Bock (a Texas favorite) offers a crisp, clean palate cleanser. Its mild sweetness balances the salad’s tang without overpowering the subtle dill and celery notes.

Wheat Beers

A Hefeweizen with its banana and clove esters provides an interesting contrast to the creamy texture. I recommend Weihenstephaner from Germany. The effervescence lifts the richness of the dish. ✨

Rosé Options

Dry rosé from Provence, like Whispering Angel, works surprisingly well. Its red fruit notes and crisp finish complement both the potatoes and the mustard without clashing with the mayonnaise base.

Sparkling Alternatives

For celebrations, Prosecco offers a festive pairing. The bubbles cleanse your palate between bites, and its slight sweetness enhances the pickle relish in the salad. Serve at 40-45°F for maximum refreshment.

Frequently Asked Questions