Potato Salad Recipe With Mayonnaise And Mustard: Classic Creamy Picnic Side

This recipe delivers the classic picnic side you remember from childhood, with a few professional touches I learned in Charleston kitchens. The combination of creamy mayonnaise and tangy mustard creates the perfect balance.

Yukon Gold potatoes hold their shape while absorbing the dressing, and a touch of apple cider vinegar adds brightness. I always let the salad rest for at least 30 minutes before serving to allow flavors to meld completely.

The result is a creamy, well-seasoned potato salad with just the right amount of bite. It pairs perfectly with grilled meats or stands alone as a satisfying dish.

Between you and me, this version beats any deli counter offering. Here’s how to make it right every time.

Ingredients for Potato Salad Recipe with Mayonnaise and Mustard

Pantry staples meet fresh veggies for this creamy, tangy picnic classic you’ll crave all summer.

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The potatoes are key here. Yukon Golds at Whole Foods or your local market have that perfect buttery texture—avoid russets, they turn to mush. I grab mine from Trader Joe’s when I’m there anyway (their produce is always solid). For the mayo, Hellmann’s or Duke’s give that classic creamy base. The eggs? Fresh is best, but whatever you’ve got in the fridge works in a pinch.

No yellow mustard? Dijon at half the amount adds a nice sharpness. Fresh dill not happening? Dried at one-third the quantity works, though it won’t have that bright green pop. Pickle relish haters can swap in finely diced bread-and-butter pickles. If you’re out of apple cider vinegar, white vinegar in a pinch (just use a touch less).

This tastes even better the next day after the flavors meld. Keeps 3-4 days in the fridge—store it in a sealed container. Don’t freeze it though; the potatoes turn watery. Perfect for making ahead, which is honestly when it’s at its best.

Step-by-Step Instructions for Potato Salad With Mayonnaise And Mustard

Here’s my time-tested method for creamy, tangy potato salad that steals the show at any picnic.

Step 1: Boil and Season the Potatoes

Place the 2 lb Yukon Gold Potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp of the Kosher Salt to the water. Bring to a boil over high heat, then reduce to a gentle simmer.

Cook the potatoes for 12-15 minutes until they’re tender when pierced with a fork but still hold their shape. Drain immediately and transfer to a large bowl. While still hot, sprinkle with the remaining ½ tsp Kosher Salt—this seasons them deeply as they cool.

Step 2: Prepare the Hard-Boiled Eggs and Vegetables

While the potatoes cook, hard-boil the 2 whole Large Eggs for 9-10 minutes in simmering water. Cool them in ice water, then peel and chop. Soak the diced ½ whole Red Onion in cold water for 10 minutes to mellow its sharpness.

Finely dice the 2 whole Celery stalks and chop the 2 tbsp Fresh Dill. Drain the red onion well and pat dry. These elements add the essential crunch and freshness that balance the creamy base. The celery should be cut small enough to distribute evenly in every bite.

Step 3: Whisk Together the Dressing

In a medium bowl, combine the 0.75 cup Mayonnaise, 2 tbsp Yellow Mustard, 1 tbsp Apple Cider Vinegar, ½ tsp Black Pepper, and ½ tsp Paprika. Whisk until completely smooth and uniform in color.

The vinegar brightens the richness of the mayonnaise, while the mustard adds a subtle tang. I always taste the dressing at this point—if it needs more zing, a pinch more salt or a splash of vinegar does the trick. The paprika adds a gentle warmth and that classic picnic look.

Step 4: Combine All Ingredients Gently

Once the potatoes have cooled slightly but are still warm, add the chopped eggs, drained red onion, diced celery, and 2 tbsp Sweet Pickle Relish to the bowl. Pour the dressing over everything.

Using a silicone spatula, fold everything together gently until evenly coated. The warmth from the potatoes helps the flavors meld beautifully. Be careful not to overmix—the potatoes should stay in distinct chunks. The relish adds sweetness and texture that ties all the elements together.

Step 5: Chill and Serve

Cover the bowl and refrigerate for at least 2 hours, or ideally overnight. This chilling time allows the flavors to develop fully and the potatoes to absorb the dressing.

Before serving, give it one final gentle stir. Taste and adjust seasoning if needed—sometimes a pinch more salt or pepper brings it to perfection. Serve chilled, garnished with an extra sprinkle of dill or paprika for a pop of color and flavor.

Creative Variations of This Dish

Southern-Style Variation

For a taste of my Georgia roots, swap the Yukon Golds for red potatoes and add 1 tsp prepared pimento to the dressing. I learned this trick at Nana Mae’s diner—it gives that classic Southern deli touch. A pinch of cayenne pepper adds just enough heat to keep things interesting. 💛

German-Inspired Version

Replace the yellow mustard with 2 tbsp whole-grain mustard and add 2 tbsp chopped fresh chives. I also like to stir in 1 tbsp sweet pickle juice for extra tang. This version reminds me of the potato salads I fell in love with in Charleston.

Bacon Lovers’ Twist

Cook 4 slices thick-cut bacon until crispy, then crumble and fold into the salad. Use the rendered bacon fat to sauté the celery and onion before adding to the mix. I source my bacon from Central Market—their applewood-smoked is perfect here. 🔥

Herb Garden Fresh

Boost the freshness by adding 2 tbsp chopped fresh parsley and 1 tbsp chopped fresh tarragon along with the dill. I grow these in my Austin garden—they make all the difference. Reduce the pickle relish to 1 tbsp to let the herbs shine.

Smoky BBQ Variation

Add ½ tsp smoked paprika to the dressing and fold in ½ cup diced roasted red peppers. This version pairs beautifully with grilled meats. I like to serve it at summer BBQs—it always disappears first.

Lightened-Up Version

Use ½ cup Greek yogurt and ¼ cup light mayo instead of full-fat mayo. Add an extra 1 tbsp apple cider vinegar to compensate for the reduced fat. Biscuit approves—she always gets a taste when I make this healthier version.

Frequently Asked Questions