Egg Mustard Potato Salad

Egg Mustard Potato Salad

Mom’s Egg Mustard Potato Salad


8 medium Yukon gold potatoes (washed and cut in 1/2 to 1-inch cubes. I leave the skins on half of them)
1¼ cup mayonnaise
2 tbsp. Dijon or yellow table mustard (your choice)
3 celery ribs, chopped
1/2 yellow onion, chopped
4 hard-boiled large eggs, chopped
3 finely chopped dill pickle spears
Salt & Pepper to taste


  • Boil potatoes in salted water until fork tender
  • Drain and chill in a large mixing bowl
  • Add celery, eggs, onion and pickles to cooled potatoes
  • Add salt and pepper
  • Fold in mayo and mustard
  • Garnish with paprika (optional)
  • Cover and chill until ready to serve