Summer gatherings call for delicious and refreshing side dishes like mustard potato salad with eggs. This classic recipe combines tender potatoes, tangy mustard, creamy eggs, and a medley of other flavors to create a dish that will surely delight your taste buds. Whether you’re planning a backyard barbecue or a potluck with friends, this mustard potato salad with eggs is guaranteed to be a crowd-pleaser.
The beauty of this recipe lies in its simplicity. It requires a handful of everyday ingredients and minimal effort, making it a perfect option for busy weeknights. The mustard dressing adds a vibrant tanginess that perfectly complements the starchy potatoes and creamy eggs. With every bite, you’ll savor a harmonious blend of flavors and textures that will leave you craving for more.
To elevate your mustard potato salad with eggs, experiment with different mustard varieties. Dijon mustard brings a robust and spicy kick, while whole-grain mustard offers a nutty and earthy flavor. You can also add your favorite seasonings, such as fresh dill, chives, or parsley, to enhance the taste further.
How To Make Mustard Potato Salad with Eggs
Creating this flavorful mustard potato salad with eggs is a breeze. Here’s a step-by-step guide to help you:
Ingredients:
- 2 pounds russet potatoes, diced into 1-inch cubes
- 12 hard-boiled eggs, peeled and chopped
- 1 cup mayonnaise
- 1/2 cup Dijon mustard
- 1/4 cup chopped red onion
- 1/4 cup chopped celery
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
Equipment:
- Large pot
- Colander
- Large bowl
- Spatula or wooden spoon
Instructions:
1. In a large pot, bring salted water to a boil. Add the potato cubes and cook until tender, about 10-12 minutes.
2. Drain the potatoes in a colander and allow them to cool slightly.
3. In a large bowl, combine the cooled potatoes, hard-boiled eggs, mayonnaise, Dijon mustard, red onion, celery, and parsley.
4. Season with salt and black pepper to taste.
5. Mix well until all the ingredients are evenly combined.
6. Refrigerate for at least 2 hours before serving to allow the flavors to meld.
Tips and Possible Variations:
For a creamier salad, use Yukon Gold potatoes instead of russet potatoes.
Add a dash of sugar to balance out the tanginess of the mustard.
Instead of Dijon mustard, try using yellow mustard or whole-grain mustard for a different flavor profile.
This mustard potato salad with eggs is versatile and can be customized to your liking. Experiment with different ingredient combinations and seasonings to create a dish that suits your taste buds. Enjoy this classic side dish at your next gathering, and let its vibrant flavors brighten up your table.
