Homemade Potato Salad with Celery and Mustard

Potato salad is one of those dishes that never goes out of style at a cookout or family gathering. It’s the side dish that disappears first from the table, and everyone always asks for the recipe. But here’s the thing—not all potato salads are created equal. Some are too mayo-heavy, others are bland, and some just fall apart into mush.

That’s why I keep coming back to this recipe. It’s got everything I want: creamy but not goopy, tangy from the mustard and vinegar, and that perfect crunch from fresh celery. The hard-boiled eggs make it filling enough to almost be a meal on its own. Plus, you can make it a few hours ahead, which means less stress when people start showing up.

Want a potato salad that actually tastes like something? This one’s got your back.

What Kind of Potatoes Should I Use?

For potato salad, you’ll want to stick with waxy potatoes like Yukon Gold, red potatoes, or new potatoes rather than russets or Idaho potatoes. Waxy potatoes hold their shape better after boiling and won’t turn into mush when you mix them with the dressing. Russets are too starchy and tend to fall apart, which can make your potato salad more like mashed potatoes. If you can’t find waxy varieties, just be extra gentle when mixing and try not to overcook them – you want the potatoes tender enough to pierce with a fork but still firm enough to hold together.

Options for Substitutions

This potato salad is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Potatoes: Waxy potatoes like Yukon gold or red potatoes work best since they hold their shape after boiling. Avoid russets as they tend to get too mushy and fall apart in potato salad.
• Sour cream: If you’re out of sour cream, you can use Greek yogurt for a similar tangy taste and creamy texture. Plain yogurt works too, though it’s a bit thinner.
• Mayonnaise: You can replace mayo with additional sour cream or Greek yogurt if you prefer a lighter version, though the texture will be slightly different.
• Mustard: Any mustard works here – yellow, Dijon, or whole grain. Each brings its own flavor, so pick what you like best.
• Cider vinegar: White vinegar or white wine vinegar can stand in for cider vinegar without much difference in taste.
• Celery: If celery isn’t your thing, try diced bell peppers or radishes for that satisfying crunch.
• Herbs: Fresh dill and parsley are classic choices, but chives, green onions, or even a bit of tarragon work nicely too.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with potato salad is overcooking the potatoes, which causes them to fall apart and turn mushy when you mix everything together – check them with a fork at the 15-minute mark and remove them as soon as they’re tender but still hold their shape.

Another common error is adding the dressing while the potatoes are still warm, which can make the mayonnaise separate and create an oily texture, so make sure your potatoes are completely cool before mixing in the creamy ingredients.

Don’t skip the step of tossing the warm potatoes with vinegar and salt right after cutting them, as this helps season them from the inside out and adds a depth of flavor that you can’t achieve by just mixing everything at the end.

For the best texture, cut your celery and pickle into similar-sized pieces as your potato chunks so every bite has a good balance of creamy and crunchy elements.

What to Serve With Potato Salad?

Potato salad is a classic side dish that goes perfectly with just about any grilled meat, from burgers and hot dogs to BBQ chicken or ribs. I love serving it at summer cookouts alongside coleslaw, baked beans, and corn on the cob for a full spread that everyone enjoys. It’s also great with fried chicken or as part of a picnic lunch with sandwiches and fresh fruit. If you’re keeping things simple, even a plate of sliced tomatoes and cucumbers makes a nice, refreshing pairing with this creamy, tangy salad.

Storage Instructions

Store: Keep your potato salad in an airtight container in the fridge for up to 3 days. Since it has mayo and eggs, you’ll want to make sure it stays cold. I always give it a good stir before serving because the dressing can settle a bit at the bottom.

Make Ahead: This is actually one of those dishes that tastes better the next day! The flavors really meld together nicely after sitting overnight. You can make it up to a day in advance, just wait to add the fresh herbs until right before serving so they stay bright and fresh.

Serve: Always serve potato salad cold, straight from the fridge. If you’re bringing it to a picnic or potluck, keep it in a cooler with ice packs since it shouldn’t sit out at room temperature for more than 2 hours.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1350
• Protein: 27-33 g
• Fat: 60-70 g
• Carbohydrates: 150-165 g

Ingredients

For the potato base:

• 2.5 lb potatoes (I always use Idaho potatoes for the best starch content)
• 3/4 red onion
• 1 tbsp cider vinegar
• 4 celery stalks (diced into 1/4-inch pieces for a consistent crunch)
• 1 dill pickle
• 2 hard-boiled eggs
• salt to taste

For the dressing and garnish:

• 1/2 cup sour cream (I like Daisy brand for its clean flavor)
• 6 tbsp mayonnaise (I prefer Hellmann’s for its creamy texture)
• 1.5 tbsp yellow mustard
• 1/4 cup fresh herbs
• black pepper to taste
• 1/4 tsp paprika

Step 1: Prepare the Mise en Place

• 3/4 red onion
• 4 celery stalks
• 1 dill pickle
• 2 hard-boiled eggs
• 1/4 cup fresh herbs

Cut the red onion into thin slices and soak them in cold water for 10 minutes—this mellows their harsh bite and makes them more pleasant to eat.

While the onion soaks, dice the celery stalks into 1/4-inch pieces for consistent crunch, finely chop the dill pickle, chop the hard-boiled eggs into bite-sized pieces, and roughly chop the fresh herbs.

Having everything prepped and ready will make the final assembly seamless once the potatoes are cooked.

Step 2: Cook and Shock the Potatoes

• 2.5 lb potatoes
• salt to taste

Bring a large pot of salted water to a boil and add the whole, unpeeled potatoes.

Boil for 15-20 minutes until they’re fork-tender but not falling apart—the residual heat will continue cooking them slightly.

Immediately transfer the cooked potatoes to an ice bath to stop the cooking process and cool them quickly; this prevents them from becoming mushy when you mix them with the dressing.

I always use Idaho potatoes because their high starch content gives the salad a better texture and helps them hold their shape.

Step 3: Prepare the Potatoes for Dressing

• cooked potatoes from Step 2
• 1 tbsp cider vinegar
• salt to taste

Once the potatoes are cool enough to handle, peel away the skin and cut them into bite-sized chunks—about 1 to 1.5 inches.

Transfer the chopped potatoes to a large mixing bowl and immediately add the cider vinegar and a pinch of salt, tossing gently to coat.

The warm potatoes will absorb the vinegar, adding subtle tang throughout the salad and seasoning them from within.

Step 4: Make the Creamy Dressing Base

• 1/2 cup sour cream
• 6 tbsp mayonnaise
• 1.5 tbsp yellow mustard

In a separate bowl, whisk together the sour cream, mayonnaise, and yellow mustard until smooth and well combined.

I like using Daisy brand sour cream for its clean flavor and Hellmann’s mayo for its creamy texture—these choices really do make a difference in the final result.

This dressing should be thick and tangy, coating everything evenly without being too heavy.

Step 5: Combine All Components

• potatoes with vinegar from Step 3
• dressing mixture from Step 4
• prepared vegetables and eggs from Step 1
• salt to taste
• black pepper to taste
• 1/4 tsp paprika

Drain the soaked onion slices from Step 1 and add them to the potatoes along with the creamy dressing mixture from Step 4, celery, pickle, hard-boiled eggs, and fresh herbs.

Gently fold everything together until the potatoes are evenly coated with dressing—be gentle to avoid breaking apart the potato chunks.

Taste the salad and season with salt, black pepper, and paprika, adjusting to your preference.

Homemade Potato Salad with Celery and Mustard

Delicious Homemade Potato Salad with Celery and Mustard recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 7 servings

Calories 1275 kcal

Ingredients

  

For the potato base::

• 2.5 lb potatoes (I always use Idaho potatoes for the best starch content)
• 3/4 red onion
• 1 tbsp cider vinegar
• 4 celery stalks (diced into 1/4-inch pieces for a consistent crunch)
• 1 dill pickle
• 2 hard-boiled eggs
• salt to taste

For the dressing and garnish::

• 1/2 cup sour cream (I like Daisy brand for its clean flavor)
• 6 tbsp mayonnaise (I prefer Hellmann's for its creamy texture)
• 1.5 tbsp yellow mustard
• 1/4 cup fresh herbs
• black pepper to taste
• 1/4 tsp paprika

Instructions

 

• Cut the red onion into thin slices and soak them in cold water for 10 minutes—this mellows their harsh bite and makes them more pleasant to eat. While the onion soaks, dice the celery stalks into 1/4-inch pieces for consistent crunch, finely chop the dill pickle, chop the hard-boiled eggs into bite-sized pieces, and roughly chop the fresh herbs. Having everything prepped and ready will make the final assembly seamless once the potatoes are cooked.
• Bring a large pot of salted water to a boil and add the whole, unpeeled potatoes. Boil for 15-20 minutes until they're fork-tender but not falling apart—the residual heat will continue cooking them slightly. Immediately transfer the cooked potatoes to an ice bath to stop the cooking process and cool them quickly; this prevents them from becoming mushy when you mix them with the dressing. I always use Idaho potatoes because their high starch content gives the salad a better texture and helps them hold their shape.
• Once the potatoes are cool enough to handle, peel away the skin and cut them into bite-sized chunks—about 1 to 1.5 inches. Transfer the chopped potatoes to a large mixing bowl and immediately add the cider vinegar and a pinch of salt, tossing gently to coat. The warm potatoes will absorb the vinegar, adding subtle tang throughout the salad and seasoning them from within.
• In a separate bowl, whisk together the sour cream, mayonnaise, and yellow mustard until smooth and well combined. I like using Daisy brand sour cream for its clean flavor and Hellmann's mayo for its creamy texture—these choices really do make a difference in the final result. This dressing should be thick and tangy, coating everything evenly without being too heavy.
• Drain the soaked onion slices from Step 1 and add them to the potatoes along with the creamy dressing mixture from Step 4, celery, pickle, hard-boiled eggs, and fresh herbs. Gently fold everything together until the potatoes are evenly coated with dressing—be gentle to avoid breaking apart the potato chunks. Taste the salad and season with salt, black pepper, and paprika, adjusting to your preference.