Classic Mustard Potato Salad

Bring a taste of summer to your next gathering with this classic, no-fuss potato salad! Made with a creamy mustard-based dressing and packed with crunchy celery and red onion, it’s the perfect side dish for any picnic or BBQ. It's easy to make, and the flavors only get better as it chills.

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Prep Time 15

Cook Time 25

Servings: 12 Servings

Course: Salad, Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

2.5-3 Lbs Yukon Gold or red potatoes about 6–8 medium, peeled if preferred
1 Cup Miracle Whip
1.5 Tbsp Yellow mustard adjust to taste; Dijon optional for extra tang
1/2 Cup Finely chopped celery
1/3 Cup Finely chopped red onion or scallions
2 Tbsp Sweet pickle relish or finely chopped sweet pickles
1 Tbsp Pickle juice or white vinegar optional, for brightness
1/2 Tsp Celery seed optional, classic flavor
Salt & pepper to taste
Paprika for garnish
Chopped parsley or dill optional garnish

Method

Boil Potatoes

Wash and cut potatoes into bite-size chunks.
Place in a large pot, cover with cold salted water, and bring to a boil.
Simmer gently for 10–15 minutes until fork-tender but not mushy.
Drain and let cool slightly.

Mix Dressing

In a large bowl, whisk together Miracle Whip, mustard, relish, celery seed (if using), and vinegar/pickle juice.
Stir in chopped celery and onion.

Combine

Add warm (not hot) potatoes to the dressing and gently fold to coat.
Taste and season with salt and pepper.
Chill for at least 1 hour, preferably several, to meld flavors.

Serve

Before serving, sprinkle with paprika and optional fresh herbs.

Notes

Suggested Adjustments:

Tanginess: Increase mustard or add a touch of prepared horseradish for zing.
Texture: Leave skin on for rustic texture, or peel for a smoother mouthfeel.
Add-ins (Optional): Chopped dill pickles, green bell pepper, or shredded carrot for crunch and color.