Tangy Mustard Potato Salad

This Southern-style Tangy Mustard Potato Salad contains all the goodness of a classic creamy potato salad, with the extra zing of mustard. 

We love mustard. So, this tangy mustard potato salad is one of our favorite side dishes to serve at cookouts. This tangy potato salad pairs well with traditional barbecued proteins like Brisket or Smoked Ribs. We also serve it alongside Beef Plate Ribs. There truly is nothing better than biting into a cool refreshing potato salad, and this one might stir up some fond memories of family cookouts and fun summertime activities.

This recipe calls for 2 types of mustard and real mayonnaise. See below for substitutions.

Tangy Mustard potato Salad

Ingredients:

  • 2 pounds new potatoes (baby potatoes)
  • Red onion
  • Flat-leaf parsley
  • Real mayonnaise
  • Cider vinegar
  • Olive oil
  • Grainy mustard (sub with Dijon or yellow mustard)
  • Dijon mustard (sub with grainy or yellow mustard)
  • Granulated sugar
  • Dill pickle relish
  • Salt and black pepper
  • Granulated garlic (or garlic powder)

Extras: 

  • Add 3 chopped boiled eggs.
  • Chop 3-4 strips of cooked bacon and fold it into the salad.
  • Want it spicy? Add 1-2 tablespoons of finely diced pickled jalapenos to the potato salad.
Tangy Mustard Potato Salad

How to Make Tangy Mustard Potato Salad:

  • Boil the potatoes in 2 quarts of water with 1 tablespoon of salt for 18-20 minutes until soft but not mushy.
  • Combine mayonnaise with mustard, cider vinegar, relish, garlic, and sugar in a large bowl.
  • Whisk in olive oil to emulsify the dressing.
  • Season dressing with salt and black pepper. Taste and adjust seasonings to suit your tastes.
  • Drain the potatoes and add them to the dressing. Gently toss to coat.
  • Add red onion and 2 tablespoons parsley, and gently mix through.  
  • Scoop into a serving dish, garnish with remaining 2 tablespoons of parsley, cover with plastic wrap, and place into the refrigerator for at least 2 hours before serving.
  • Store leftovers in the refrigerator for 3 days.
  • For vegan option, swap out the mayonnaise and Dijon for vegan-friendly alternatives.
Tangy Mustard Potato Salad

Tangy Mustard Potato Salad

I love mustard! So, a mustard potato salad with red onions is one of my all time favorite side dishes. This potato salad is meant to be served warm but, you can also serve it cold depending on need and preference. This is a great dish to enjoy year round and works well with anything from barbecued chicken and ribs, to roast beef or baked fish.
5 from 1 vote
Print Pin
Course: Side Dish
Cuisine: American BBQ
Keyword: bacon potato salad, Potato Salad
Prep Time: 25 minutes
Cook Time: 18 minutes
Total Time: 43 minutes
Servings: 4 servings
Calories: 281kcal

Ingredients

  • 2 pounds new potatoes, sliced into halves or thirds
  • 1/4 of a red onion, peeled and cut into thin strips
  • 1/2 cup real mayonnaise
  • 3 tablespoons cider vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons grainy mustard
  • 2 tablespoons Dijon mustard
  • 2 tablespoons dill pickle relish
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt plus 1 tablespoon for boiling the potatoes
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon black pepper
  • 1/4 cup flat leaf parsley, roughly chopped (garnish)

Instructions

  • Boil the potatoes in 2 quarts of water with 1 tablespoon of salt, for 18-20 minutes. Potatoes should be soft and easily pierced with a knife, but not mushy.
  • In a large bowl, combine grainy mustard with mayonnaise, Dijon, cider vinegar, granulated garlic, relish and sugar. Slowly whisk in olive oil to emulsify the dressing. Season with salt and black pepper. Taste dressing and adjust seasonings to suit your palate.
  • Drain potatoes and add them to the bowl with the dressing. Gently toss to coat. Add red onion, then 2 tablespoons parsley, and gently mix through.
    Scoop into a serving dish, garnish with remaining 2 tablespoons of parsley, cover with plastic wrap, and place into the refrigerator for at least 2 hours before serving.
  • Store leftovers in the refrigerator for up to 3 days after initial preparation.
  • Need a vegan option? Simply swap out the mayonnaise and Dijon for vegan friendly alternatives.

Nutrition

Calories: 281kcal | Carbohydrates: 4g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 633mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
Tangy Mustard Potato Salad