Hot Mustard Potato Salad
A warm, tangy potato salad with crispy bacon and mustard, perfect for picnics, barbecues, or as a comforting side dish with bold flavors.
Ingredients
Instructions
- Cook potatoes in boiling salted water, covered, about 25 minutes or until tender. Drain, peel and slice. Cook bacon until crisp.
- Drain bacon, reserving 2 tablespoons of drippings in the skillet. Crumble bacon and set aside. Add onion to the skillet and cook until tender.
- Stir in sugar, flour, and prepared mustard into the skillet. Add water and vinegar. Stir until smooth.
- Cook and stir until thick and bubbly. Stir in bacon and potatoes; cook about 5 minutes or until hot, tossing lightly.
- Remove from heat and toss with parsley. Serve at once.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream or Greek yogurt to the mustard sauce. If you're looking for a healthier twist, you can substitute turkey bacon for the regular bacon. Additionally, using red potatoes will add a nice color and flavor. Make sure to taste and adjust the seasoning, as different mustards can vary in strength.
Serving Suggestions
This Hot Mustard Potato Salad is a fantastic side for grilled meats or barbecues, and pairs beautifully with Aunt Jo'S Baked Beans. Serve it warm or at room temperature, and garnish with extra parsley for a pop of color. For a complete meal, consider serving it alongside a green salad or crusty bread.
Storage & Reheating
Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, adding a splash of water or broth to maintain moisture. Alternatively, you can microwave it in short intervals, stirring in between until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Mustard Potato Salad contains roughly 1038 calories, with 25g protein, 148g carbohydrates, and 40g fat. It is an excellent source of vitamin C (82% of the Daily Value), potassium (80% of the Daily Value), and iron (70% of the Daily Value). It also contributes 17g of dietary fiber toward your daily target.
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 different types of mustard in this recipe?
Yes, you can experiment with different types of mustard, such as honey mustard for a sweeter flavor or Dijon for a sharper taste. Just keep in mind that the overall flavor profile will change, so adjust the other seasonings accordingly.
Is it possible to make this potato salad ahead of time?
Absolutely! You can prepare the potato salad a day in advance. Just store it in the refrigerator and give it a gentle stir before serving. The flavors will meld nicely overnight, enhancing the overall taste.
What type of potatoes work best for potato salad?
Waxy potatoes, like red or new potatoes, are ideal for potato salads because they hold their shape well when cooked. However, you can also use Yukon Gold potatoes for a creamier texture, which adds a delicious richness to the dish.
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).