Dairy-Free Creamy Yellow Mustard Potato Salad
A classic American potato salad combining tender red potatoes with a tangy mayonnaise dressing enriched by yellow mustard. Creamy, slightly sweet, and studded with celery, green onions, and hard-cooked eggs, this side dish works for picnics, barbecues, potlucks, and casual family dinners. The mustard provides distinctive tang that balances the richness of the mayo, while the combination of textures from soft potatoes and crisp vegetables makes each bite interesting. Best served chilled and ideal for feeding a crowd.
Ingredients
Instructions
- 1
Place potatoes in large saucepan and cover with water.
- 2
Bring to boil and cook until fork-tender.
- 3
Drain and cool slightly.
- 4
Whisk mayonnaise, mustard, salt, sugar, and pepper in large bowl until blended.
- 5
Add cooled potatoes and toss to coat.
- 6
Fold in celery, green onions, and eggs gently.
- 7
Cover and refrigerate at least 2 hours before serving.
Tips
For extra creaminess, substitute French's Creamy Yellow Mustard Spread for regular mustard to add richness and body.
Cool potatoes slightly before mixing with dressing so they absorb flavors better without breaking apart.
Chop vegetables evenly so they distribute throughout and provide consistent texture in each serving.
Good to Know
Cover and refrigerate up to 4 days. The salad is best consumed within 2-3 days as potatoes absorb dressing over time.
Prepare potatoes and dressing up to 1 day ahead. Assemble completely and refrigerate at least 2 hours, up to overnight.
Serve chilled as a side dish alongside grilled meats, sandwiches, or at picnics and potlucks.
Common Mistakes
Do not skip cooling potatoes to avoid breaking them apart in the dressing.
Do not add dressing to hot potatoes to prevent it from becoming watery.
Do not refrigerate less than 2 hours to avoid underdeveloped flavor.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this salad ahead?
Yes, this salad actually improves when made 1-2 days ahead as flavors meld. Assemble completely, cover tightly, and refrigerate. Stir before serving and add a splash of mayo if it dries out.
What if I want to reduce calories?
Replace mayonnaise with Greek yogurt or a mayo-yogurt blend at equal ratio. Use light mayo, reduce the amount, or substitute celery for some potatoes to add volume with fewer calories.
How long can this be kept?
Properly covered and refrigerated, potato salad keeps 3-4 days. Beyond that, mayonnaise-based salads risk bacterial growth. Discard if it develops an off smell or appearance.