Mustard and Egg Potato Salad

Creamy homestyle potato salad with mustard and egg.
Mustard and Egg Potato Salad

Mustard and Egg Potato Salad

By Sue Lau | Palatable Pastime

I can’t believe Easter is here already, but perhaps  part of that is because it comes early this year. We are barely into  Spring and it shows, as we are still forecast to have snow flurries tonight. The chilly weather might put the dampers on egg hunts, and that’s not all- the Chinese space station  is said to be reentering the atmosphere and burning up, who knows where or when? Keep an eye on the skies.

But successful egg hunts or not, we all have plenty of eggs right now because of the laying habits of the Spring chickens. So for a perfect side dish that is easy to serve to lots of family and friends for an Easter dinner, potato salad is it. This  simple potato salad has a flavor that is the best of both worlds: creamy homestyle and tangy mustard.

Mustard and Egg Potato Salad

If you like to keep this on a buffet table, just  keep a smaller bowl of it nested in a large bowl that contains ice. That will extend the serving time somewhat, but remember to promptly refrigerate leftovers when everyone is finished. I’d pop  it into a ziploc bag and then into an ice chest if the  fridge is stuffed.

Mustard and Egg Potato Salad

Mustard and Egg Potato Salad

  • Servings: 12
  • Difficulty: easy
  • Print

Mustard and Egg Potato Salad
Yield: 4 pounds potato salad

Note: allow extra inactive time to chill before serving


  • 3 pounds Russet potatoes, peeled and diced
  • 1/4 cup white wine vinegar
  • salt and black pepper to taste
  • 1/2 cup diced onion
  • 1/4 cup whole grain mustard
  • 1/4 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 teaspoon granulated sugar
  • 1/2 cup chopped scallions
  • 4 hard cooked eggs, chopped


  1. Cook potatoes in boiling salted water for 12-15 minutes, then drain.
  2. Dress cooked potatoes with vinegar, salt and pepper while hot.
  3. Stir together with remaining ingredients and chill before serving.

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Mustard and Egg Potato Salad

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