Potato Salad with Mustard and Mayonnaise

Your Classic Potato Salad with Mustard AND Mayonnaise recipe is simple, tasty, and ready to make. This salad shows chunky Yukon Gold potato pieces, green peas, red onion bits, hard-boiled egg chunks, and black pepper, all mixed in a creamy mustard-and-mayo dressing. Serve it in a big clear glass bowl.

This potato salad mixes big Yukon Gold potato chunks with a creamy mustard and mayonnaise dressing. Green peas, red onion, and chopped hard-boiled eggs add color and flavor. A dash of black pepper finishes it. Chill before serving for the best taste. Easy to make and great for picnics.

Ingredients

• Potatoes: 2 pounds Yukon Gold, cut into 1–1½ inch pieces

• Dressing: 1/2 cup mayonnaise, 1/4 cup yellow mustard

• Mix-ins: 1/2 cup green peas (fresh or frozen, thawed), 1/3 cup red onion, finely chopped

• Eggs: 3 hard-boiled eggs, chopped

• Seasoning: 1 teaspoon salt, 1/2 teaspoon black pepper (or to taste)

• Optional garnish: chopped fresh parsley or chives

Potato Salad with Mustard and Mayonnaise: Directions

1. Cook potatoes: Put potato pieces in a pot, cover with water, add a pinch of salt, and boil until fork-tender (about 10–15 minutes). Drain and let cool slightly.

2. Make dressing: In a bowl, stir together mayonnaise and mustard until smooth.

3. Build salad: In a large bowl, add warm potatoes, peas, red onion, and chopped eggs. Pour the dressing on top. Gently mix everything until it is covered.

4. Season and chill: Taste and add salt and black pepper. Cover and chill at least 1 hour so flavors mix.

5. Serve: Spoon into a big clear glass mixing bowl and sprinkle extra black pepper or chopped herbs on top.

Simple tips

• Warm potato trick: Toss potatoes with a little dressing while still warm so they soak up more flavor.

• Perfect eggs: Boil eggs 10 minutes, then cool in ice water for easy peeling and firm yolks.