Creamy Mustard Potato Salad: A Zesty Twist on a Classic
Summer barbecues, potlucks, or a simple weeknight meal—potato salad is a crowd-pleaser. This recipe elevates the classic dish with a tangy mustard dressing that's both delicious and easy to make. Forget bland potato salads; get ready for a flavour explosion!
Ingredients You'll Need:
This recipe yields approximately 6 servings. Adjust quantities as needed for your crowd.
- Potatoes: 2 pounds Yukon Gold potatoes (or your favorite waxy potato), scrubbed and cut into 1-inch cubes. Yukon Golds are perfect for their creamy texture.
- Eggs: 3 large hard-boiled eggs, chopped. Hard-boiled eggs add richness and protein.
- Celery: 1/2 cup finely chopped celery. Celery provides a refreshing crunch.
- Red Onion: 1/4 cup finely chopped red onion (optional, but adds a nice bite).
- Mayonnaise: 1/2 cup mayonnaise (use your favorite brand).
- Mustard: 2 tablespoons Dijon mustard (or a blend of Dijon and yellow mustard). The Dijon mustard provides a sharp, tangy flavor.
- Apple Cider Vinegar: 1 tablespoon apple cider vinegar (or white wine vinegar). This adds acidity to balance the richness.
- Sugar: 1 teaspoon sugar (granulated or powdered). A touch of sweetness balances the tartness.
- Salt: 1 teaspoon salt (or to taste).
- Black Pepper: 1/2 teaspoon black pepper (or to taste).
- Fresh Dill: 2 tablespoons fresh dill, chopped (optional, but adds a lovely herbaceous note).
Instructions: A Step-by-Step Guide to Potato Salad Perfection
- Boil the Potatoes: Place the cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 12-15 minutes, or until the potatoes are tender but not mushy. Drain well.
- Cool the Potatoes: Spread the cooked potatoes on a baking sheet to cool completely. This prevents a soggy salad.
- Prepare the Dressing: In a medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper.
- Combine Ingredients: Once the potatoes are cool, gently fold them into the dressing. Add the chopped hard-boiled eggs, celery, and red onion (if using). Stir gently to combine.
- Add Fresh Dill (Optional): Stir in the fresh dill, if using.
- Chill and Serve: Cover the potato salad and refrigerate for at least 30 minutes to allow the flavors to meld. This is best served chilled.
Tips for the Best Mustard Potato Salad:
- Potato Choice Matters: Waxy potatoes like Yukon Gold or red potatoes hold their shape better than starchy potatoes.
- Don't Overcook the Potatoes: Overcooked potatoes will become mushy.
- Season to Taste: Adjust the salt, pepper, and sugar to your preference.
- Make it Ahead: This potato salad tastes even better the next day!
- Get Creative with Add-ins: Experiment with other additions like chopped bacon, bell peppers, or pickles.
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