Potato salad is one of my favorite side dishes to go along with barbecue, and this Egg & Mustard Potato Salad recipe is one of the best I’ve come across. It tastes creamy and tangy at the same time and is the perfect complement to smoky barbecue foods.
It’s also really easy to make! You need just a few simple ingredients and about ten minutes of prep time for an egg salad that is sure to impress. It’s really just a process of mixing everything together, and the result comes out great every time.
Given how easy it is to make, there’s no reason not to make your own homemade potato salad rather than buying a tub of it from the deli. It’ll taste just as good (if not better) and is usually cheaper than buying it pre-made as well.
So, if you’re looking for delicious BBQ side dishes, be sure to give this one a try! Even those who aren’t normally a fan of potato salad often end up loving this flavor-packed recipe.
Why You’ll Love This Recipe
- It can be made ahead of time and stores well, allowing you to prep the potato salad a day or two in advance of your next cookout.
- You only need a few simple ingredients, and it takes less than ten minutes to make. It’ll come out great every single time as long as you measure and mix everything correctly.
- This is a recipe that is packed with flavor; if you’re tired of potato salad that tastes bland or uninspiring, you won’t be disappointed with this one!
- The flavors of this Egg & Mustard Potato Salad meld as it chills, meaning that leftovers tend to taste even better than when it is served fresh.
Ingredient Notes & Substitutions
- Russet potatoes: You can leave the skin on if you prefer. You can also swap russet potatoes for Yukon Gold if you want a slightly creamier texture.
- Mayo: Forms the creamy base of the dressing. Use full-fat for the best flavor, or swap in light mayo if you want to reduce the calories.
- Mustard: Adds tang and depth. Yellow mustard keeps it traditional, while Dijon gives the potato salad a bit more bite.
- Apple cider vinegar: Brightens the salad and balances the richness. White vinegar or lemon juice can be used in a pinch.
- Sweet pickle relish: This brings both a touch of sweetness and a bit of crunch.
- Onion: Yellow or white onion works well, or use red onion for a milder, slightly sweet flavor.
- Eggs: You can chop hard-boiled eggs finely for more even distribution, or you can use larger chunks for a more rustic salad.
Tips for Success
- Don’t overcook the potatoes; they should be fork-tender but still hold their shape.
- Chop the eggs and onions evenly to keep the texture balanced throughout the salad.
- Give the potato salad plenty of time to chill before serving so that all the flavors will meld.
- Let the hard-boiled eggs cool completely before chopping to keep them from crumbling.
- Garnish with paprika or fresh herbs just before serving for extra color and flavor.
Storage & Reheating
This Egg & Mustard Potato Salad can be stored in the fridge for up to four days; just be sure to place it in an airtight container first to prevent it from absorbing stray flavors in your refrigerator.
When you are ready to enjoy it again, just give the salad a gentle stir. You can add a small amount of mayo while stirring as well if the salad needs to be refreshed.
Freezing is not recommended for this potato salad. Mayo-based dressings and cooked potatoes tend to separate and become watery or grainy once thawed.
Serving Suggestions
This Egg & Mustard Potato Salad recipe is the perfect picnic food and goes great with a variety of barbecue dishes. I recommend topping it with some spices (such as paprika) and fresh ingredients like onion greens for a dash of extra color and flavor.
I often serve this potato salad alongside slow roasted pulled pork or irresistible Oklahoma fried onion burgers! It’s also a great dish to pair with traditional salads, hot dogs, and any type of barbecued meat you and your family are planning to enjoy.
Notes
If you are looking for a simple and delicious BBQ side dish, you are sure to love this Egg & Mustard Potato Salad recipe. It’s simple to make, packed with flavor, and always comes out tasting great.
This recipe is a classic southern style potato salad recipe, and anyone who’s a fan of that classic dish will appreciate it. Try it out, and see for yourself how fast it tends to disappear!
Ingredients
- 3 lbs Russet or Yukon Gold Potatoes peeled and cubed
- ¾ cup Real Mayonnaise
- ¼ cup Plain Greek Yogurt replaces some mayo for a lighter, tangier base
- 3 Tbsp Yellow Mustard
- 2 tsp Apple Cider Vinegar
- 2 tsp Granulated Sugar
- 1 tsp Smoked Paprika adds a gentle wood-fired aroma
- ½ tsp Onion Powder
- ¼ cup Sweet Pickle Relish drain excess juice for a thicker salad
- 2 Celery Stalks finely diced (extra crunch)
- 4 Large Hard-Boiled Eggs peeled and chopped into bite-sized pieces
- ¼ cup Fresh Chives snipped (replaces raw onion for a milder finish)
- Salt and Cracked Black Pepper to taste
Instructions
- Place your potato cubes in a large pot and cover with cold, salted water. Bring to a rolling boil and cook until they are fork-tender but still hold their shape (approx. 10 minutes). Drain them and immediately submerge them in an ice-water bath for 60 seconds to stop the cooking; this prevents “mushy” salad. Pat dry.
- In a separate medium bowl, combine the mayo, Greek yogurt, mustard, vinegar, sugar, smoked paprika, and onion powder. Whisk until the dressing is silky and a light golden-orange color.
- Place the cooled potatoes in a large mixing bowl. Pour your prepared dressing over them and toss gently with a rubber spatula to ensure every cube is lacquered in sauce.
- Fold in the chopped eggs, diced celery, sweet relish, and half of the fresh chives. Be careful not to over-mix; you want the chunks of egg and celery to remain distinct.
- Cover the bowl and refrigerate for at least 2 hours (though overnight is best). This “chilling” step is vital as the potatoes absorb the dressing and the smoky spices bloom.
- Give the salad a final, gentle stir just before serving. Top with the remaining fresh chives and an extra dusting of smoked paprika for a professional finish.
