Mustard Potato Salad

Course: Main Course, Side Dish
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Author: Lord Byron's Kitchen
Mustard Potato Salad is very similar to a regular potato salad, but with a tangy, bitter side note from classic yellow mustard. Why not try something new with your potato salad this summer? Mustard Potato Salad is a great addition to any summer barbeque potluck!
Print Recipe


  • 6-8 medium potatoes, white flesh, peeled and roughly chopped
  • 1/4 cup prepared yellow mustard
  • ½ cup mayonnaise
  • 2 tablespoons sugar
  • 15 ounces canned mixed vegetables, drained
  • 1/2 teaspoon salt


  • Add the chopped potatoes and salt to a large pot and cover the potatoes with cold water. Bring to a boil and cook until potatoes are fork-tender. Drain and set aside to cool slightly.
  • Using a hand-held potato masher, or a potato ricer, mash the potatoes leaving no lumps.
  • Add all of the other ingredients, and using a large spoon, vigorously mix all of the ingredients together.
  • Taste for seasoning and sweetness and adjust accordingly.
  • Transfer to a glass bowl with a tight fitting lid. Refrigerate for at least 4 hours or overnight for best results.


When buying the canned mixed vegetables, I encourage you to stay away from canned peas and carrots - it just will not taste the way it is meant to be. Try to find canned vegetable medley which consists of corn, green peas, carrots, green beans, etc.
Canned vegetables might seem odd to some, but I have tried to make this potato salad with bagged frozen veggies and the taste is off.