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Complete with Spanish-inspired flavors like salty olives and smoky paprika, my Mustard Potato Salad is an easy and delicious summer side dish! Ready in just 30 minutes, this is one simple potato salad recipe you'll want to keep on hand to make again.
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Potato Salad Recipe with Mustard
Ask anyone who knows me: I am not picky about my potato salad recipes. I love them all, from German Potato Salad to Classic Potato Salad, but isn't it hard to go wrong with soft, tender potatoes in a creamy dressing? Especially when there are so many ways you can mix it up!
Having said that, I'll admit there are some potato salads I enjoy more than others... and this Spanish potato salad is among the best! Made with mustard, mayo, hard-boiled eggs, little bites of olive, and a mix of seasonings, it is full of complex flavors.
But, for how flavorful it is, this is a very simple potato salad recipe. You can make it in just 30 minutes in a few steps, using only a handful of ingredients. Try it out, and I just know you'll love it as much as I do!
Mustard Potato Salad Recipe Ingredients
- red potatoes
- eggs
- Spanish olives
- fresh chives
- whole grain mustard
- mayonnaise
- lemon juice
- smoked paprika
- garlic powder
- onion powder
- salt and pepper
How to Make Potato Salad with Mustard
- To prep your ingredients, wash and scrub red potatoes thoroughly, cutting off any damaged or discolored areas from the skin using a paring knife. Dice the potatoes into bite-size pieces, mince Spanish olives, and mince fresh chives.
- Add the diced potatoes to a large pot. Fill with water enough to cover the potatoes by 1-2 inches. Sprinkle in a pinch of salt and bring the pot to a boil. Then, reduce the heat and allow it to come to a high simmer/low boil. Cook for 10 minutes, or until the potatoes are easily pierced with a fork. Drain, and set aside in a bowl.
- Place eggs in a small sauce pan. Cover with water by 1-2 inches and bring to a boil. Let it boil for a full minute, then cover the pan and turn the heat off. Let the pan sit, covered, on the hot burner for 12 minutes to fully cook the eggs.
- Drain the hot water and let the eggs cool by running them under cold water, or by placing them in a bowl of ice water. Peel once they cool completely. Cut your eggs into diced pieces, leaving 1 to slice for garnish.
- In a medium bowl, mix whole grain mustard, mayonnaise, lemon juice, smoked paprika, garlic powder, onion powder, and a pinch of salt and pepper. Stir until combined.
- In a large bowl, add half of your potatoes, eggs, olives, and chives.
- Drizzle half of the dressing over the ingredients, and mix together. Repeat with the second half of the ingredients, and stir until combined.
- Garnish with egg slices, olives, chopped chives, and smoked paprika. Enjoy!
Tips for Making Potato Salad with Mustard
- Start by cutting any blemishes off of your potatoes so you're working with nice, fresh potatoes.
- Adjust the dressing to your liking: you can use more mayo and mustard for a creamier potato salad, or less, if you prefer.
- The best way to boil potatoes is to start by placing the potatoes in cold water and slowly bringing the pot to a boil. This will ensure the potatoes cook evenly.
- Salt the water while the potatoes cook for greater flavor.
- Waxy potatoes like red potatoes and yukon gold potatoes work best for this dish. I prefer red potatoes for this recipe for the color and texture.
- I do not recommend using russet potatoes. The taste and texture of russets does not work as well for potato salad (they're great for mashed potatoes and baked potatoes, though).
- Try modifying the ingredients as you please, such as adding other ingredients like celery or sweet pickle relish, and taking out the olives or chives. Switch it up as you please to make it exactly to your liking!
- Whole grain mustard, not yellow mustard, is what gives this potato salad its incredible balance of flavor. You can use yellow mustard, but the flavor won't be the same.
- If you enjoy this recipe, I bet you'll love my Greek Potato Salad, too. Give it a try!
FAQ for Mustard Potato Salad Recipes
You can keep potato salad for up to 5 days in the refrigerator. Add to an airtight container, store, and enjoy cold or gently warmed up, if you prefer.
If you feel you added too much mustard to your potato salad, you can simply add more mayo to balance it out. Start small and mix through, then taste and adjust as necessary.
Make sure not to let your potatoes cool down too much before mixing the ingredients. While the potatoes are warm, they'll soak up flavor much better than they will while cold. If you wait too long and let them cool, they won't absorb the dressing and will have a lot less flavor.
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Mustard Potato Salad
Equipment
- 1 bowl for mixing
- 1 pot for cooking eggs
- 1 pot for cooking potatoes
- 1 Knife
Ingredients
- 8 medium red potatoes
- 4 eggs
- ½ cup Spanish olives
- ⅛ cup fresh chives
- ½ cup mayo
- 2 Tablespoons whole grain mustard
- 3 Tablespoons lemon juice
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 pinch salt adjust to taste
- 1 pinch pepper adjust to taste
Instructions
- To prep your ingredients, wash and scrub red potatoes thoroughly, cutting off any damaged or discolored areas from the skin using a paring knife. Dice the potatoes into bite-size pieces, mince Spanish olives, and mince fresh chives.
- Add the diced potatoes to a large pot. Fill with water enough to cover the potatoes by 1-2 inches. Sprinkle in a pinch of salt and bring the pot to a boil. Then, reduce the heat and allow it to come to a high simmer/low boil. Cook for 10 minutes, or until the potatoes are easily pierced with a fork. Drain, and set aside in a bowl.8 medium red potatoes
- Place 4 eggs in a small sauce pan. Cover with water by 1-2 inches and bring to a boil. Let it boil for a full minute, then cover the pan and turn the heat off. Let the pan sit, covered, on the hot burner for 12 minutes to fully cook the eggs.4 eggs
- Drain the hot water and let the eggs cool by running them under cold water, or by placing them in a bowl of ice water. Peel once they cool completely. Cut your eggs into diced pieces, leaving 1 to slice for garnish.
- In a medium bowl, mix whole grain mustard, mayonnaise, lemon juice, smoked paprika, garlic powder, onion powder, and a pinch of salt and pepper. Stir until combined.½ cup mayo, 2 Tablespoons whole grain mustard, 3 Tablespoons lemon juice, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 pinch salt adjust to taste, 1 pinch pepper adjust to taste
- In a large bowl, add half of your potatoes, eggs, olives, and chives.½ cup Spanish olives, ⅛ cup fresh chives
- Drizzle half of the dressing over the ingredients, and mix together.
- Repeat with the second half of the ingredients, and stir until combined. Garnish with egg slices, olives, chopped chives, and smoked paprika. Enjoy!
Video
Notes
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- Start by cutting any blemishes off of your potatoes so you're working with nice, fresh potatoes.
-
- The best way to boil potatoes is to start by placing the potatoes in cold water and slowly bringing the pot to a boil. This will ensure the potatoes cook evenly.
-
- Salt the water while the potatoes cook for greater flavor.
Nutrition
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