This tangy crowd-pleaser will be your favorite summer side this year.
When summer rolls around, it’s time for grilling, backyard parties, and, yes, potato salad. When I was a kid, I hated the stuff. The stuff my parents’ friends would make smelled like rotten eggs and tasted even worse. My young self would wonder, “Who’d want to eat this stuff?” Not me. My, how times have changed, because, dear reader, I now love potato salad. Because now I get to make it my way.
Mustard potato salad starts with the usual ingredients, like mayo, dill, and eggs. The big difference here is the use of mustard and celery seeds. When combined, these two ingredients give the potato salad a tangy and slightly spicy taste. This complements the creamy mayo quite well and goes nicely with the crunch of celery and the soft texture of the eggs and potatoes.
Is This Mustard Potato Salad Healthy?
There’s no denying that mayo adds a decent amount of calories and saturated fat to this potato salad. However, I’d say it’s all about moderation. As long as you don’t overindulge, I think you’re fine. That said, I do prefer using mayonnaise made with healthy oils. My favorite varieties use either avocado or olive oil. You’ll get a dose of monounsaturated fats and significantly less saturated fat. There are also vegan alternatives out there that only contain plant-based ingredients. And, of course, you can always make your own: try this Whole30 Mayo! Additionally, celery seeds brim with beneficial minerals such as iron, calcium, and manganese.
Speaking of vegans, you can make this recipe fully vegan by omitting eggs in addition to substituting vegan mayo. I often make my potato salads without eggs. Removing them won’t affect the dish’s overall flavor. However, I would add more potatoes and celery to even it out.
Small And Mighty—The Surprising Celery Seed
I don’t use celery seed often, but every time I do, I’m reminded how awesome this inconspicuous ingredient is. Celery seed has an herbal, slightly bitter taste, with earthy tones that tame the richness of this mustard potato salad recipe. Aside from its unique flavor profile, celery seed is also quite nutritious, as mentioned above.
The celery stalk is the part of the plant you’re probably most familiar with, and you might be wondering where in the plant the celery seeds come from. They are harvested from the white flowers that bloom in late summer. The root of a variety of celery is edible and is called celeriac.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for 4 to 5 days or in the freezer for 3 months.
Serving Suggestions
You know what I’m going to suggest here, right? Of course you do! Mustard potato salad screams to be eaten with cookout favorites like burgers and steaks. Consider a Hawaiian Pizza Burger or Keto Steak With Garlic Butter Mushrooms. Another fave of mine is lean and flavorful Grilled Herb Hummus Chicken Kebabs.
Let’s not forget—you need more than just one side! Go wild and offer your friends and fam a smorgasbord of my savory favorites, like Air-Fryer Chickpeas and Buffalo Cauliflower Wings. Oh, and you have to serve some grilled corn on the cob. I mean, you’d basically be breaking cookout law if you didn’t.
Ingredients
- 5 pounds Yukon Gold potatoes quartered
- 2 cups mayonnaise
- 1 cup sweet pickle relish
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon celery seeds
- 1/2 teaspoon paprika plus extra for garnish
- Salt and pepper to taste
- 4-5 hard-boiled eggs peeled and chopped
- 3 celery stalks diced
- 1/2 cup sweet onion diced
- 1 tablespoon fresh dill chopped, plus extra for garnish
Instructions
- Place the potatoes in a large pot. Cover with cold water, bring to a boil, add salt to taste, and cook until tender.
- While the potatoes are cooking, prepare the dressing by combining mayonnaise, pickle relish, mustard, vinegar, celery seeds, paprika, salt, and pepper.
- Drain the potatoes, peel if desired, and chop into chunks. In a large bowl, mix the potatoes with the dressing, then add eggs, celery, onions, and dill.
- Garnish with extra dill and paprika, cover, and refrigerate for at least 4 hours. For best flavor, let it sit overnight. Serve chilled.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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