Everyone needs a good classic potato salad recipe on hand. This is the best mustard potato salad with eggs, onions, dill, and of course, bits of pickle. If you like the classic Southern-style potato salad that has a little of everything and tons of flavor, then this is the recipe for you. This easy to make recipe is the ideal side dish with any meal.
Mustard Potato Salad with Eggs
Whether it was a side dish to summertime barbecue, an addition to church potlucks, or a side at my Granny’s dinner table for family dinners, potato salad was always on our menu. There are tons of different varieties out there to try. Some I love, others not so much. This flavor packed option is one of the best and always a favorite.
I personally love the tang that comes from the mustard in this recipe but know that it’s not always the choice everyone reaches for in potato salad. For this recipe, there is just enough mustard to add a hint of flavor without being overpowering. This, added with the right level of spices and herbs creates a stand out side dish you love.
Do I Have to Add Eggs to My Potato Salad?
No! If you don’t care for eggs, you can definitely leave them out of this recipe. Traditional potato salad will have diced eggs, but it isn’t necessary to make a great dish.
Eggs added to this recipe are reminiscent of the many times my mom or Granny made this when I was a child. Since the eggs are chopped and not mashed, it’s easy to pick them out if someone at your table doesn’t like them. They do add extra flavor, texture, and protein, but are not necessary to make a tasty side.
What’s the Best Potato for Potato Salad?
I find that a good Yukon Gold is ideal for making potato salad. They soften nicely for this recipe and they are also sturdy enough to not be too mushy if you don’t want to mash the potatoes. I like nice sized chunks in my potato salad, so my choice is usually a nice sturdy Yukon Gold.
I have used baby red potatoes, russet potatoes, and fingerlings in potato salads. All have good results, but ultimately the Yukon Gold or a similar Klondike Goldust potato is best for this style.
Can You Make Potato Salad the Day Before Serving?
You can definitely make this recipe ahead of time. I prefer to refrigerate my potato salad after mixing it together for at least 2-3 hours, so overnight is even better. It helps make sure everything is the same temperature and allows the herbs and spices to meld together for the best flavor.
This is good when refrigerated for up to 3 days after preparation. I do not recommend freezing potato salad for future use. The texture and moisture do not thaw well.
What Can I Use Instead of Greek Yogurt?
If you are not a fan of Greek yogurt, you can use sour cream instead for this recipe. I find the yogurt to be a good choice that will lower the added fat in the recipe, add extra protein, and pair well with the other ingredients for flavor. Some find it to be a bit too tart or dry, so in that case, a nice creme fraiche or sour cream is an excellent substitute.
Do I Leave the Peel on the Potatoes?
My family loves the extra peel on the potatoes, but most do not. When preparing the potatoes before cooking, you can peel before dicing. If you prefer to peel after, leave the potatoes in quarters which makes it easier to remove the peel once cooked through.
- Yukon Gold potatoes
- Greek yogurt
- Dill pickles
- Yellow mustard
- Apple cider vinegar
- Celery seeds
- Garlic powder
- Hard-boiled eggs
- Red onion
- Fresh dill
- Black pepper
- Green onions
How to Make the Best Potato Salad
Place the sliced or cubed potatoes into a large stockpot and cover with cold water at least 1″ above the potatoes.
Bring to a boil over high heat and cook for 12-15 minutes or until fork tender then drain and set aside.
Hard boil your eggs then peel, chop, and set aside.
In a medium bowl, combine the mayonnaise, Greek yogurt, pickles, mustard, apple cider vinegar, celery seeds, paprika, garlic powder, salt, and pepper then stir until a smooth dressing forms.
Add the chopped eggs, celery, onion, and dill then mix together.
Remove the peels from the cooked potatoes, then cut into 1/2″ chunks and add to a large bowl.
If you quarter the potatoes, cut into 1/2″ pieces before adding to a large bowl.
Gently mix the dressing in with the potatoes until they are coated well.
Cover and refrigerate for at least 2-3 hours prior to serving.
Top with a sprinkle of paprika, fresh dill, and chopped green onions before serving.
More Great Potato Side Dishes
Potatoes are one of the staple ingredients in almost every pantry. Adding them to your list of side dishes just makes sense. Below are a few of my favorite recipes to ad to your menu plan.
- Homestyle Cheesy Scalloped Potatoes Recipe
- Easiest Canadian Poutine Recipe
- Crispy Seasoned Cottage Fries Recipe
- Indian Stuffed Potato Paratha
- Easy Loaded Potato Skins Recipe
- Tasty Potato Pierogi Recipe
- Crock-Pot Mashed Potatoes Recipe
- Simple Potato Cake with Onions
- Leftover Mashed Potato Pancakes
- Mashed Potato Bites Recipe
When boiling potatoes or eggs, there is nothing better than a good egg timer. Investing in an egg timer will make cooking eggs to the perfect hard boil easier than ever.
- 5 lbs Yukon Gold potatoes
- 4 hard boiled eggs, chopped
- 1 cup mayonnaise
- 1/2 cup Greek yogurt
- 1/2 cup dill pickles, diced
- 1/4 cup yellow mustard
- 1 tbsp apple cider vinegar
- 1 tsp celery seeds
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 stalks celery, diced
- 1/2 red onion, diced
- 1 tbsp fresh dill, chopped
- Fresh chopped dill
- Diced green onions
- Cover potato slices in water with 1" above potatoes in a large stockpot;
- Over high heat, bring the water and potatoes to a boil and cook for 12-15 minutes or until fork tender then drain and set aside;
- Hard boil your eggs to desired doneness, peel, chop, and set aside;
- In a medium bowl, mix together the mayonnaise, yogurt, pickles, mustard, apple cider vinegar, celery seeds, paprika, garlic powder, salt, and black pepper until a dressing forms;
- Add in the chopped eggs, celery, red onion, and fresh dill then mix well;
- Remove the peels from the cooked potatoes and cut into 1/2" chunks then add to a large bowl;
- Mix the dressing in with the diced potatoes until well coated;
- Refrigerate for 2-3 hours before serving;
- Top with a sprinkle of fresh dill, chopped green onions, and paprika.
Substitute dill pickle juice for the apple cider vinegar for a different flavor.
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Amount Per Serving: Calories: 512Total Fat: 24gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 106mgSodium: 701mgCarbohydrates: 63gFiber: 7gSugar: 5gProtein: 13g