Mustard Potato Salad Recipe
Ahh, potato salad. It's a must-have at any summer gathering, or, as recipe developer Jason Goldstein, who blogs at Chop Happy, told Mashed, "all year round." We agree, especially given Goldstein's unique take on this classic side dish. We're talking more than just potatoes and mayo — this recipe incorporates pickles and hard-boiled eggs as well as mustard, as the name of the recipe suggests.
With a potato salad recipe this inventive, we had to know what Goldstein's inspiration was, and his answer was refreshingly simple: "Summer barbecues and hanging with friends and family." He added, "Every bite of potato salad is a relaxing day at a perfect summer party." We are picturing ourselves there right this minute.
So, whether you prepare this mustard potato salad as an accompaniment to hot dogs and hamburgers at a picnic or while snow is coming down outside and you just want a taste of summer until the real thing comes along, you are going to love Goldstein's recipe that is both easy and layered in flavor.
Gather your ingredients for this mustard potato salad
To realize the mustard potato salad of your dreams, add to your shopping list Yukon Gold potatoes, celery, a Vidalia onion, cornichons pickles, and eggs, which get hard boiled for this recipe. This creamy, crunchy salad also calls for mayo, yellow mustard — Goldstein used French's — as well as the juice from your cornichon pickles, salt, pepper, garlic powder, and chicken broth.
Not familiar with cornichons? You are not alone — don't worry. As Goldstein explained to Mashed, "Cornichons pickles are small, sour pickles made from mini gherkin cucumbers. I like the extra bite of concentrated flavor they give." But as he also told us, "You can use sour pickles if can't find cornichons."
Meanwhile, if you found this recipe because you wanted to skip mayo in your potato salad (raises hand), Goldstein has a great suggestion, telling Mashed, "If you don't like mayo, you can use Greek yogurt."
Cook your potatoes for this mustard potato salad
To get started on your mustard potato salad, you can practice your knife skills prepping your potatoes and the veggies. The Yukon Golds get quartered, while your celery, onions, and pickles are finely diced. This is a good time to make your hard-boiled eggs as well.
Then, place your quartered potatoes in a pot and cover them with chicken broth and just a teaspoon of salt. Um, wait. Chicken broth? Yes, because as Goldstein noted, "Boiling potatoes in broth is a great hack to infuse more flavor into the potatoes right from the start." Good to know for future recipes! Meanwhile, he adds this tip: "If the broth does not cover the potatoes completely, add water."
Now, let your potatoes and the liquid come to a boil, then wait ten minutes — Goldstein suggests setting a timer — and then, drain the liquid and let the potatoes cool completely. Meanwhile, start mixing your dressing ingredients together. Potato salad goodness is almost within your reach!
Mix your dressing and the rest of the ingredients into the mustard potato salad
For your mustard potato salad dressing to come together, you will grab a medium bowl, to which you add the mayo, mustard, the rest of your salt, pepper, garlic powder, and the cornichon juice. Sneak a taste — we would! Now, whisk everything together to combine. In the same bowl, you can toss in your hard-boiled eggs, which Goldstein recommends mashing, as well as your diced onion, celery, and cornichon pickles. Gently mix the ingredients to combine them.
In go the potatoes next. Fold everything together, and dig in — or not. "I never chill my potato salad because it's too good to wait!" Goldstein admitted to Mashed, but also concedes, "Chilling the salad in the fridge will add more infused flavor as the potatoes and dressing mix." This approach works well if you are prepping this salad for a gathering. If not, chill the dish for as long as you can stand. Then, dig in — for real.
- 3 pounds small Yukon Gold Potatoes, cut in quarters
- 2 celery stalks, chopped finely
- ½ Vidalia onion, chopped finely
- 5 cornichons pickles, chopped finely
- 3 hard-boiled eggs, smashed
- 1 cup mayo
- ¼ cup yellow mustard
- 3 tablespoon cornichon pickle juice
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 teaspoons garlic powder
- 4 cups chicken broth
- First, place potatoes in a pot and cover with chicken broth and a teaspoon of salt. Boil for 10 minutes, then drain and let the potatoes cool.
- In a medium bowl, add mayo, mustard, remaining salt, pepper, garlic powder, and cornichon juice. Whisk to combine.
- Next, add the smashed hard-boiled eggs, onion, celery, and cornichons, and mix to combine.
- Put the salad in the fridge 3 hours to overnight for best results.
| Calories per Serving | 416 |
| Total Fat | 25.8 g |
| Saturated Fat | 4.3 g |
| Trans Fat | 0.0 g |
| Cholesterol | 70.8 mg |
| Total Carbohydrates | 37.8 g |
| Dietary Fiber | 4.8 g |
| Total Sugars | 4.8 g |
| Sodium | 899.8 mg |
| Protein | 9.1 g |
