Yellow Mustard Potato Salad

Total Time:
27 min
15 min
12 min

4 servings

  • 2 1/2 pounds russet potatoes, 3 medium-large potatoes, peeled and cubed
  • 2 ribs celery, finely chopped
  • 1/2 small to medium yellow skinned onion, finely chopped
  • 3 tablespoons chopped pimento, drained
  • 3 tablespoons sweet pickle relish
  • 1/3 cup mayonnaise, eyeball it
  • 1/3 cup yellow mustard, eyeball it
  • Salt and pepper
  • 2 tablespoons chopped parsley, optional

Boil potatoes in salted water 10 to12 minutes, or until just tender. Drain the potatoes and spread out onto a cookie sheet to cool quickly, about 10 minutes.

In a bowl, combine celery, onion, pimento, relish, mayonnaise and mustard.

When you are ready to serve, combine cooled potatoes with other ingredients. Stir the potatoes to combine and season with salt and pepper.

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    32 Reviews
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    I really enjoy making this recipe and it is a holiday and cookout favorite. I get requests all of the time to make it. I made one addition to the recipe; I add one tbsp of sugar.
    Very very good. I HATE mayo potato salad and this was the perfect balance between the creamy mayo and harsh mustard flavors. Boiled 2 eggs along with my potatoes so everything came out at the same time, used carrots instead of pimento, and white instead of yellow onion. Perfect cooking time the potatoes keep their shape but are still soft so they wont mash up when i mix it. Also used half spicy brown mustard to hide the mayo flavor. Very good! Cant wait to taste it in the morning once its chilled and thickened up and top it with a dash of paprika!
    Rachel hit a home run on this one. This is the best mustard potato salad I have eaten. I replaced the yellon onion with white, just a preference of mine. The mustard totallly killed the mayo taste that don't like but left the smooth texture. I will make this every time I am called upont to bring a dish to the cook-out.
    Very yummy! I made this for my husband and his hockey team and it was a hit! I did use a mix of Yukon Gold and Red potatoes instead of Russet potatoes. I found the texture and color to be more appealing. I also boiled my largely diced potatoes in chicken stock (I snagged this from one of Rachael's other episodes, but you could use vegetable stock if feeding some hungry vegetarians. The only other addition I made was chopped hard boiled egg (2 and a titch of paprika. Next time I'll probably add some crumbled bacon (what isn't made better by a little bacon...yum! Very pleased with how it turned out!
    just right!
    I tried this recipe b/c it was so simple and I knew exactly what was going into the dish. It really tastes fresh, so much better than store made salad. Thanks RR for keeping it simple -- I can even get it right.
    I really liked this potato salad. I added two boiled eggs and paprika. Delicious!! This is that one I'll use from now on.
    DO NOT "eyeball" the mustard portion. I would add "mustard to taste". The right amount will "kick-up" the flavor & everyone will love it. Too much will kill the potato salad, and everyone will hate mustard potato salad forever. Proceed with caution when adding mustard.
    My sister made this for a birthday party at her house and eliminated the celery because her husband doesn't like it. This potato salad was awesome! Not everyone likes mustard potato salad but everyone loved this recipe and there was no leftovers! I love all sorts of potato salads and this one is definitely one of my favs!
    this potato salad is different from any I've ever had but it is so flavorfull. We served it at a cookout and everyone loved it! Easy to make as well.
    This was the second time I ever made potato salad and everyone loved it; even my mother-in-law who is very picky. I left out the mustard and relish and added chopped hard boiled eggs and it was very tasty. Fast and easy to make.
    this was goood and easy
    But, just looking at the amount seemed way too much.
    Cut down on that, added pickle relish, eggs and sprinkled paprika on top.
    This is a great potato salad recipe but like others here, I tweaked it a bit. Too much mustard for my taste and I'm not a fan of yellow mustard anyway. I used dijon instead and only one tablespoon. While the potatoes were still hot, I sprinkled w/vinegar. I read that somewhere once and it really makes the potatoes soak up the yummy flavor. If I'd had a boiled egg handy I would have used it. Next time. Also, I used red potatoes instead of russet. Russet makes a great baked or mashed but not a good salad. Still, this recipe is fast, easy and tasty. Thanks Rach! Another one for my archive.
    easy and awesome recipe
    Sorry, Rachael, but this was the most awful potato salad I have ever had. Totally awful!
    This is a horrible version of potato salad. You'd be better off buying a container at the grocery store from the deli department.
    this was a good potato salad. i liked the level of mustard, since i usually add more to other potato salads anyway. i found it too sweet, but that was probably my fault, since i think i overdid the relish. a simple, easy potato salad that my boyfriend found delightful. he is calling it the "marry-me-now potato salad."
    ...this had too much mustard. It would've been great if the mustard was cut to half of the amount that she calls for. Once you mix it, taste it, then add more to your liking! I wasted 3 good potatoes!
    Brought this to a friend's house, everyone loved it.
    I actually over cooked the potatoes a little-- they should have been "tender" and not quite as soft-- but the rest of the ingredients are just right. So I didn't over mix it and it came out just fine.
    Took a suggestion from another review and added some boiled egg and paprika and that was terrific!
    hubby can't get enough of this one and there are never any leftovers at potlucks!
    This was a good potato salad since it was so quick and easy... I'd use a tiny bit less mustard next time though.
    This was the easiest thing to make. Next time I will use half of the mayo to my taste, but we enjoyed it very much.
    This is a wonderful recipe for picnics and other get-togethers. since it is mustard based, it travels well. Great recipe, Rachael!
    I've never found such a simple and tasty recipe for potato salad. It does taste better chilled overnight, and a couple of hardboiled eggs and a bit of paprika make it perfect.
    I thought it was a bit mustardy, but my guests didn't, so I'll give 4 stars. In fact, my father had seconds. I will make it again with maybe 1/4 C. mustard. The relish was a nice touch.
    I made potato salad one time before which was disastrous. Rachel's recipe was so easy and quick. It turned out good. Next time I will use a little less mustard, and no celery.
    From someone who's never made a good potato salad, this is a winner. I left out the pickle relish and celery (didn't have) and I grated the onion, and it was perfect. Even better the next day!
    I made this potato salad in record time and it was also eatin by my family in record time! Rachel has done it again with a wonderful recipe!
    This was yummy and super easy. Unfortunately I chilled it overnight like my other favorite potato salad and I thought it was better right away. I also added a little less mustard and a little more mayo.
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