Crowd-Pleasing Dijon Potato Salad will be the first thing to disappear from the picnic table this summer. It’s cool, creamy, and refreshing with just the right amount of tang from the Dijon, and the perfect amount of crunch to balance all that creaminess.
I always gravitate to the potato salad when it comes to a picnic or BBQ.
There is something about a perfectly cooked potato mixed with a creamy sauce that gets me every time. I mean EVERY time…and this creamy Dijon Potato Salad is no exception!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making dijon mustard potato salad is available at the end of this post. OR you can hit the “jump to recipe” button (below) to be taken directly to the recipe.
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The ingredient list for making creamy Dijon Potato Salad;
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- 1½ pounds of golden potatoes
- mayonnaise (your favorite brand)
- Dijon mustard
- chopped celery
- chopped hard-boiled eggs
- chopped red onion
- chopped bread and butter pickles
- garlic powder
- salt and pepper
- chopped celery leaves for garnish (and taste)
Kitchen tools and equipment needed;
- large stockpot
- colander
- measuring cups and spoons
- chef’s knife
- cutting board
- large and medium mixing bowl
- wooden spoon or spatula
- large serving bowl
Why this potato salad recipe works!
Creamy Golden Dijon Potato Salad is everything I want in a chilled bbq side dish, and I trust it will be everything you’re looking for as well.
In addition to the delicious taste and tang, it is also super easy to make.
Who knows? Maybe it will even become your signature bbq side dish recipe!
And, if it does, I expect (and encourage) you to take full credit when the compliments come flying in…and they will!
This chilled bbq side dish goes great with;
- pulled pork
- bbq chicken
- bbq ribs
- hamburgers
- cheeseburgers
- bbq brisket
- sausages
- smoked meats
- you name it!!
Can Dijon Potato Salad be made in advance?
YES!! I recommend it!
Making this dijon potato salad in advance and keeping it in the fridge for at least 4 hours (longer is even better) before serving, will give the flavors a chance to marry and intensify.
How long will this potato salad keep in the refrigerator?
As long as it is kept in a covered air-tight container in the refrigerator, this potato salad will keep for up to 6 days.
Can this potato salad be frozen?
I don’t recommend it as it could change the consistency of the potatoes (once thawed) and they may become mushy.
You may also run the risk that the mayonnaise could break (once thawed), and become an oily mess.
It’s just not worth the risk.
The step-by-step directions for making Dijon Potato Salad;
- Chop the washed golden potatoes into approximate ½” pieces.
- Bring them to a boil in salted water until fork-tender. (approximately 15 minutes).
- Drain.
- While the potatoes are cooking, dice the onion, celery, bread and butter pickles, hard-boiled eggs, and celery leaves.
- Add the cooked potatoes to a large bowl along with the chopped onion, celery, and pickles.
- Stir gently to combine.
- In a small bowl, whisk together the mayonnaise and Dijon mustard.
- Add the mustard mixture to the bowl with the potatoes and stir gently to combine.
- Top the salad with the chopped eggs and celery leaves and chill at least 4 hours before serving.
Wondering what type of burger to serve with this delicious potato salad side dish? I have a few suggestions I think you’ll enjoy;
- Greek Lamb Burgers – (pictured below) from (yours truly) Kudos Kitchen
“These Juicy Greek Lamb Burgers with Feta Cheese &Tzatziki Sauce mimics the big, bold Greek flavors of an authentic gyro sandwich! OPA!“
- Loaded Taco Burger from Cooking on the Front Burner
- Chesapeake Crab Burger from Homemade Interest
- Aloha Turkey Burger (pictured below) from (yours truly) Kudos Kitchen
“If you’re of the mindset that turkey burgers are bland, dull and dry…get over it!”
- Sweet Potato Black Bean Burger from Evolving Table
- Steakhouse Burgers from Lady Behind the Curtain
- Italian Sausage Pizza Burgers (pictured below) from (yours truly) Kudos Kitchen
“How about whipping up these Italian Sausage Pizza Burgers for out on the grill? They’re the best of both worlds (pizza and burgers), and they take less time to get on the table than traditional delivery from your local pizza joint.”
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Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s creamy potato salad side dish.
- 1½ pounds golden potatoes, cut into ½” pieces
- 4 quarts water
- 3 teaspoons coarse salt, divided
- 3/4 cup mayonnaise
- 3 tablespoons Dijon mustard
- 1 cup finely chopped celery
- ½ cup finely chopped red onion
- ¼ cup finely chopped bread & butter pickles
- 2 hard-boiled eggs, rough chopped
- 3/4 teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 2 tablespoons chopped celery leaves, parsley may be substituted
-
In a large pot, bring the potatoes to a boil along with 2 teaspoons of the salt. Reduce the heat to a simmer and cook until the potatoes are fork tender. Approximately 10-12 minutes. Drain the potatoes.
-
While the potatoes are cooking, dice the celery, onion, pickles, eggs, and celery leaves.
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In a small bowl, whisk together the mayonnaise and Dijon mustard. Set aside.
-
Add the potatoes to a large bowl and gently stir in the diced celery, diced onion, diced pickles, garlic powder, and the remaining salt and pepper.
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Gently stir the mayonnaise and Dijon into the potatoes, making sure not to break up too many the potato pieces.
-
Top the potato salad with the chopped eggs, and the chopped celery leaves.
-
Chill at least 4 hours before serving, or overnight is best.
Tools and equipment:
large saucepan, chef’s knife, cutting board, wooden spoon, whisk, medium bowl, measuring cups, measuring spoons, large bowl, colander.
Note: This potato salad is best chilled for at least 4 hours before serving, but overnight is best.
Never leave a mayonnaise-based potato salad sitting out at room temperature for more than 2 hours. If the temperature outside is HOT, never leave a mayonnaise-based potato salad sitting out for longer than 1 hour.
I sincerely hope you’ve enjoyed this delicious side dish recipe for Dijon potato salad as much as I’ve enjoyed bringing it to you!
**Note – The post above includes affiliate links. As always, I truly thank you for your support!
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This recipe is incredible! Definitely a new favorite!
Glad to hear it. Thanks, Nellie!
SO much like my mom’s potato salad!! Perfect!!!
That makes me happy. Thanks, Liz!
This is a great potato salad! I will be making this for Easter and all during cookout season!
This will be great on the Easter table, Wilhelmina! Fantastic idea!
Renee
I’m not normally a fan of potato salad … something about the usual flavors. But with Dijon… this brought it to a new level. I really liked it. Thanks for the variation!
My pleasure, Lisalia! I’m thrilled you found that you enjoyed it with the Dijon!
Thanks for letting me know.
Renee
This is hands down my husbands favorite potato salad!
Glad to hear it, Kelley! Thanks!!
He’s a smart guy! LOL
Thanks, Kelley!
I love making homemade potato salad and have used my mom’s recipe for years. This one made me think about adding pickles to it as you’ve done. What a great taste enhancer and the perfect touch for this potato salad. I just had it with pulled pork last night and it was great. (didn’t even need to wait for summer – lol)
I’m glad you didn’t wait. You’re right, potato salad doesn’t need to be just a summer thing!
Glad you liked the recipe, Linda!
Thanks.
I made this to serve with some grilled chicken thighs for dinner and it was perfect. We will definitely make this again.
Great to hear, Ashley! Thank you.
For your Dijon Potato Salad, do you peel the potatoes, or leave the skins on?
Hi, Michelle!
I used the golden potatoes specifically so they didn’t have to be peeled.
Since the skins on the goldens are so thin, you don’t need to peel them at all.
Take care!
Renee