Chunky Mustard Potato Salad
A flavorful potato salad featuring tangy mustard, crunchy pickles, roasted peppers, and fresh vegetables, perfect for picnics, barbecues, or casual family gatherings.
Ingredients
- 20 oz. refrigerated new potato wedges ⓘ
- 1/4 tsp. salt ⓘ
- 1/2 cup coarsely chopped dill pickles ⓘ
- 1/4 cup Dijon-style mustard ⓘ
- 1/4 cup chopped roasted red sweet pepper ⓘ
- 1 cup chopped celery ⓘ
- 1/2 cup sliced green onion ⓘ
- 1/3 cup chopped radishes ⓘ
- 4 hard-cooked eggs
- 1/2 tsp. salt ⓘ
- 1/4 tsp. ground black pepper ⓘ
Instructions
- Place potatoes in a large saucepan. Add enough water to cover the potatoes and 1/4 teaspoon salt. Bring to boiling.
- Reduce heat. Cover and simmer for 5 minutes. Drain well. Cool for 10 minutes.
- In a large bowl, combine coarsely chopped dill pickles, Dijon-style mustard, chopped roasted red sweet pepper, chopped celery, sliced green onion, chopped radishes, and peeled, coarsely chopped hard-cooked eggs.
- Add the cooled potatoes to the bowl.
- Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
- Gently toss to combine all ingredients thoroughly.
Tips & Substitutions
For the best flavor, let the potato salad chill in the refrigerator for at least an hour before serving. You can substitute Greek yogurt for some of the mustard for a creamier texture. If you're looking for a bit of heat, consider adding a dash of hot sauce or some diced jalapeños. This dish also works wonderfully with a sprinkle of fresh dill on top.
Serving Suggestions
Serve this chunky mustard potato salad as a delicious side dish at picnics or barbecues. It pairs beautifully with grilled meats or sandwiches, like a classic steak with sour cream. For a complete meal, consider serving it alongside a fresh green salad or some crusty bread. It’s a fantastic addition to any summer gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To enjoy it again, serve it cold straight from the refrigerator or let it sit at room temperature for about 15 minutes before serving to soften the flavors. Avoid reheating in the microwave as it can change the texture of the potatoes.
Nutrition & Diet Analysis (per serving)
Each serving of Chunky Mustard Potato Salad contains roughly 123 calories, with 2g protein, 13g carbohydrates, and 8g fat. It is a good source of dietary fiber (18% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 1207mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of potatoes for this salad?
Yes, you can use other types of potatoes such as red or Yukon gold, but new potatoes provide a nice texture. Just ensure they are cut into similar-sized pieces for even cooking. If you prefer a more robust flavor, try roasting the potatoes before adding them to the salad.
How can I make this salad vegan?
To make this potato salad vegan, simply omit the hard-cooked eggs and substitute the Dijon mustard with a vegan-friendly version. You can also add avocado for creaminess or include chickpeas for added protein. This will keep the salad hearty and satisfying without the eggs.
Can I prepare this salad in advance?
Absolutely! This potato salad can be made a day or two in advance, making it perfect for meal prep or gatherings. Just prepare it as directed and store it in the refrigerator. The flavors will meld beautifully, enhancing the taste when served cold.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).