Inspired by the mustard potato salad found at Texas BBQ joints, this recipe makes an excellent side dish. Featuring Yukon gold potatoes, celery, and hard-boiled eggs in a creamy mayo-mustard dressing.
A good potato salad is an understated side dish I’ve come to really appreciate as an adult. Together the ingredients for this Texas mustard potato salad combine to provide such a tasty side dish – from the crunch of the celery, to the combination of mustard and pickles, to the earthy flavor of dill and potatoes. Filling but also refreshing.
I knew my take on Texas Style Mustard Potato Salad was a keeper when my 9-year-old son dished himself up a big bowl for breakfast.
Texas mustard potato salad
In Central Texas, mustard potato salad can refer to either Southern or German Style potato salad. This is closer to Southern with the creamy dressing. It is a little tangier than your typical Southern potato salad, thanks to the pickles and mustard.
Ingredients
- Yukon Gold Potatoes: I scrub the potatoes, cut off any bad spots on the skin and leave the rest of the peel on. Cut the potatoes into even sized pieces, less than ½ inch in size. Red potatoes may be substituted.
- Celery: Finely chopped celery adds some crunch to the salad.
- Onion: You can use a red or yellow onion.
- Dill Pickles: Chop your favorite dill pickles for this mustard potato salad. I like to start with the whole pickle, but spears work well too.
- Hard-Boiled Eggs: A couple of eggs add some creaminess to the salad. Of course, these can be omitted for those who don’t like eggs in their potato salad.
- Mayonnaise: I always recommend Duke’s. I like it because it is not sweet.
- Mustard: I used plain yellow mustard for this recipe.
- Dried Spices: Dill, salt, pepper and paprika. Seasonings can be adjusted to taste and fresh dill may be substituted for dried dill.
Variations
- Swap half of the mayo for Greek yogurt for a lower calorie potato salad.
- Add diced pimentos.
How to make
- Combine potatoes, celery, onion, and eggs in a large mixing bowl.
- Pour dressing over potato mixture. Gently toss until potatoes are evenly coated. Chill, garnish with paprika.
Tips to make the best potato salad
- Salt the water you boil your potatoes in, just like you would with pasta.
- Mix dressing in with potatoes while they are still slightly warm. This helps the potatoes absorb the sauce better.
- Avoid overmixing. You want there to be diced potatoes not mashed potatoes.
- Allow the potato salad to chill for at least one hour before serving, this allows the flavors to meld. You can even make this up to one day in advance.
- Adjust seasoning to taste. I write my recipes with less salt, so I recommend tasting and adjusting the seasoning level to your taste preference.
- Garnish with paprika, smoked paprika and/or diced green onions.
Serving and Storage
Serving: I recommend letting the potato salad chill for about one hour before serving. Garnish the top generously with paprika. Serve as a side dish with brisket, smoked chicken, pulled pork, smoked sausage or hamburgers.
Storage: Store leftover mustard potato salad in an airtight container in the fridge. Best if eaten within 3-4 days. Potato salad does not freeze well.
📖 Recipe
Mustard Potato Salad
Ingredients
- 5 cups Yukon gold potatoes cut into ½" pieces
- ½ cup celery diced
- ½ cup yellow onion diced
- ½ cup dill pickles chopped
- 2 hard-boiled eggs diced
Dressing
- ½ cup mayonnaise
- 2 Tbsp. yellow mustard
- ½ tsp. salt
- ½ tsp. dill
- ¼ tsp. black pepper
- Paprika*
Instructions
- Cut potatoes into bite-size pieces. Boil potatoes in salted water until fork tender. Drain and let cool slightly.
- In large mixing bowl combine cooked potatoes, celery, onion, pickle and eggs.
- To make dressing: Whisk together mayonnaise, mustard, salt, dried dill, and pepper. Adjust salt to taste preference.
- Mix dressing into potato salad, stirring to evenly coat. Chill for one hour before serving. Sprinkle paprika over the top for garnish.
Notes
Cheers to a good meal y'all -
Alaine
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Naomi
This turned out perfectly! Love the tangy dressing and crunchy veg. Just how I like my potato salad.