5 Must-Try Mustard Potato Salad Recipes for Summer BBQs

Potato salad is a quintessential summer BBQ dish, known for its creamy texture and tangy flavors. While traditional recipes often include mayo, mustard potato salads offer a zesty alternative that pairs perfectly with grilled meats and sunny days. Here, we dive into five must-try mustard potato salad recipes that will elevate your next barbecue gathering.

1. Classic Mustard Potato Salad

Let’s start with a timeless recipe that brings the essence of picnic gatherings:

• 2 pounds of potatoes, scrubbed and diced
• ¹⁄₂ cup of yellow mustard
• ¹⁄₄ cup of Dijon mustard
• ¹⁄₄ cup of finely chopped red onion
• 3 stalks of celery, finely chopped
• 3 hard-boiled eggs, chopped
• ¹⁄₂ cup of mayonnaise (optional for creaminess)
• 1 tablespoon of apple cider vinegar
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Boil the diced potatoes until they’re tender but firm, around 10-15 minutes. Drain and let cool.
2. In a bowl, whisk together the mustards, vinegar, and mayonnaise (if using).
3. Add the cooled potatoes to the mixture, then fold in the onion, celery, and eggs.
4. Season with salt and pepper, and let the salad chill in the refrigerator for an hour to let flavors meld.
5. Before serving, garnish with parsley for a pop of color.

🍽 Note: For a spicier version, consider adding a dash of hot sauce or horseradish to the dressing.

2. German Potato Salad with Whole Grain Mustard

German-style potato salad eschews the heavy mayo for a lighter, vinegary base:

• 2 pounds red-skinned potatoes, sliced
• 4 slices of bacon, chopped
• ¹⁄₄ cup apple cider vinegar
• ¹⁄₄ cup whole grain mustard
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• ¹⁄₄ cup green onions, chopped
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Boil sliced potatoes until tender but not falling apart, then drain.
2. In a skillet, fry bacon until crispy. Remove bacon, leaving the fat in the pan.
3. Add vinegar to the skillet, stirring to loosen any stuck bacon bits. Whisk in mustards, olive oil, salt, and pepper, creating a warm dressing.
4. Pour the dressing over the warm potatoes, add green onions and bacon, and mix gently.
5. Allow the flavors to meld while cooling, garnish with chives just before serving.

3. Honey Mustard Potato Salad

For a sweet twist, try this honey mustard potato salad:

• 2 pounds of baby potatoes, halved
• ¹⁄₄ cup Dijon mustard
• ¹⁄₄ cup honey
• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• ¹⁄₄ cup of finely chopped red onion
• ¹⁄₄ cup of chopped fresh dill
• Salt and pepper to taste

Instructions:

1. Boil potatoes until just tender, then drain and cool.
2. Whisk together mustard, honey, oil, vinegar, salt, and pepper in a bowl.
3. Toss the cooled potatoes with the dressing, and mix in the onions.
4. Chill for at least an hour, sprinkle with fresh dill before serving.

4. Spicy Chipotle Mustard Potato Salad

Adding chipotle to your mustard potato salad brings a smoky depth:

• 2 pounds Yukon Gold potatoes, cut into chunks
• ¹⁄₄ cup of yellow mustard
• 2 tablespoons of adobo sauce from canned chipotle peppers
• 2 tablespoons of mayonnaise
• 1 tablespoon of lime juice
• ¹⁄₄ cup of chopped cilantro
• ¹⁄₄ cup of finely chopped red bell pepper
• Salt to taste

Instructions:

1. Boil potatoes until tender, drain and cool.
2. Whisk together mustard, adobo sauce, mayonnaise, lime juice, and salt.
3. Toss potatoes with the dressing, fold in bell pepper and cilantro.
4. Chill for at least an hour before serving to allow the flavors to meld.

5. Mediterranean Mustard Potato Salad

This recipe blends Mediterranean flavors for a vibrant potato salad:

• 2 pounds of new potatoes, quartered
• ¹⁄₄ cup of whole grain mustard
• 2 tablespoons of balsamic vinegar
• ¹⁄₄ cup of olive oil
• ¹⁄₄ cup of Kalamata olives, halved
• ¹⁄₄ cup of chopped sun-dried tomatoes
• ¹⁄₄ cup of feta cheese, crumbled
• 2 tablespoons of chopped fresh basil
• 1 tablespoon of fresh oregano
• Salt and pepper to taste

Instructions:

1. Cook potatoes until just tender, then drain and cool.
2. Whisk together mustard, vinegar, and oil for the dressing.
3. Toss potatoes with the dressing, then gently mix in olives, tomatoes, feta, basil, and oregano.
4. Season with salt and pepper, chill, and serve.

In the delightful journey of exploring mustard potato salad recipes, we've covered a spectrum from the traditional to the exotic. Each recipe offers a unique twist on the classic summer BBQ side dish, ensuring there's something to please every palate. Whether you're in the mood for a spicy kick or a sweet touch, these salads not only enhance your barbecue table but also introduce you to new flavors and techniques. They're easy to prepare, versatile, and absolutely delightful in bringing a burst of flavor to your outdoor meals. Remember, the key to a memorable potato salad is the harmony of ingredients, balancing the zesty mustard with the tender, comforting potatoes. Try these at your next cookout, and witness your guests savor each bite with delight.

Can I make these potato salads in advance?

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Yes, these potato salads are ideal for making in advance. Prepare them the night before or earlier in the day to let the flavors meld together. They can last in the refrigerator for up to 3 days.

What’s the best potato to use for potato salad?

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Waxy potatoes like red bliss, new potatoes, or fingerlings are best because they hold their shape well after cooking. However, Yukon Golds are also good if you like a fluffier texture.

How can I adjust the heat level in the Spicy Chipotle Mustard Potato Salad?

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Adjust the amount of chipotle adobo sauce or add finely chopped chipotle peppers in adobo for more heat. Start with small amounts and taste as you go.