The Potato Salad That Gets Requested Every Time
Every great summer cookout needs a great potato salad. This one gets its edge from MUSTARD BEEN LOVE French Mustard Salt — a tangy, savory blend that does the heavy lifting so you don’t need a long list of condiments. Creamy, a little punchy, and deeply satisfying. This is the one people ask you to bring every time.
🥔 Ingredients
- 2 lbs Yukon Gold or red potatoes, cubed
- 3 hard-boiled eggs, chopped
- 3 stalks celery, diced
- 1/4 red onion, finely diced
- 3 tablespoons dill pickles or relish
- 1/2 cup mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 teaspoon SALTOPIA MUSTARD BEEN LOVE French Mustard Salt (plus more to taste)
- Fresh dill or chives for garnish
- Fresh cracked black pepper to taste
👩🍳 Directions
- Cook the potatoes. Place cubed potatoes in a large pot of cold water. Bring to a boil and cook for 10-12 minutes until fork-tender but not falling apart. Drain and spread on a sheet pan to cool completely.
- Make the dressing. In a large bowl, whisk together mayonnaise, sour cream, apple cider vinegar, and MUSTARD BEEN LOVE. Taste and adjust — add more MUSTARD BEEN LOVE for extra tang.
- Combine. Add cooled potatoes, eggs, celery, red onion, and pickles to the dressing. Fold gently to coat without breaking up the potatoes.
- Chill. Cover and refrigerate for at least 1 hour before serving. The flavors come together beautifully as it sits.
- Serve. Garnish with fresh dill or chives and a crack of black pepper. Serve cold.
✨ Pro Tip
Make it the day before — this potato salad is genuinely better on day two when the MUSTARD BEEN LOVE has had time to fully infuse into every bite. Start the potatoes in cold water (not boiling) for the most even cook and the best texture. And don’t skip the apple cider vinegar — that little hit of acid is what makes it pop. 🥔
