Mustard Potato Salad is very similar to regular potato salad, but with tang and zing from yellow mustard. Adding a vegetable medley consisting of peas, beans, corn, and carrots gives the salad more texture and flavour. Update your regular salad with a new flavour profile!
I was born and raised in Newfoundland. Do you know what that means? Among other things, it means that I know potato salad better than anyone! As a food blogger, it is my job to try recipes, and I’ve tried more potato salads that I care to count. However, you can bet that if I were to make a list, this Mustard Potato Salad would be in my top three!
Do you have those moments when you’re eating something you are really enjoying the flavour of, and then you think about how much you hated that particular food when you were younger? It happens to me quite a bit, especially over the past few years. I really do believe that living with John.e, and and being subjected to more vegetables and such has changed my tastes for certain foods.
For example, I wouldn’t dare eat a mushroom, or anything with onions or celery in it a few years ago. Green and red peppers were completely out of the question! And this Mustard Potato Salad was on my hate list as well. Being a parent of a fussy teen, and having to deal with her food likes and dislikes, I can just imagine how I must have driven my poor mom to brink on many occasions with my pickiness!
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JUST ONE OF THREE TO MAKE THE BEST MEAL EVER!
In a few previous posts, I mentioned the most glorious meal on earth for this guy, which is the Newfoundland Cold Plate, and well, this is one of the three varieties of potato salad served during that particular meal. My mother always prepared three potato salads on Sunday’s, but I wouldn’t touch this particular one to save my life! Now, I can’t get enough of it!
Most of the people I know who aren’t from Newfoundland, tend to screw up their noses when I mention these traditional foods. But, until we try it, we never know just how good it tastes! The strong flavours of mustard are evident in this potato salad, but are subdued by the creamy texture the mayonnaise adds, and the slightly sweet taste from the sugar.
Simple, easy, rustic, and delicious – that’s what these traditional Newfoundland potato salads are all about! Another potato salad that I hated as a kid but can’t get enough of now, is Pickled Beet Potato Salad. Both of these salads are not your typical potato salads that’s for sure!
In full disclosure, I have to mention that most Newfoundlander’s do not add the canned mixed vegetables to their Mustard Potato Salad, but I most certainly do. I think it adds so much flavour and texture. You can certainly leave them out if you prefer.
INGREDIENTS NEEDED TO PREPARE THIS RECIPE
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Potatoes – Use 6-8 medium-sized white flesh potatoes. You can easily double or even triple this recipe if you need to feed more than eight people.
- Mayonnaise – You can use any mayonnaise, even the fat free stuff!
- Sugar – Traditional Newfoundland potato salads are a little sweet. I use just two tablespoons in my version, but some people like to add much more.
- Canned Mixed Vegetables – You can use canned peas and carrots, but the mixed veggies are better. Drain them well before using.
- Salt
- Mustard – Classic yellow mustard provides that tart bitterness that is subsided by the sugar and the mayo. It also is responsible for that gorgeous yellow colour!
HOW TO MAKE A MUSTARD POTATO SALAD
Once the potatoes are peeled and chopped, add them to a large pot and cover the potatoes with cold water. Add a good pinch of salt and bring to a boil. 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.
TRADITION DIFFERS FROM HOUSE TO HOUSE
The good thing about this basic recipe is that you can add in whatever you’d like. For example, I added freshly sliced green onions to Vegetable Potato Salad, but green onions are not traditional at all! I much prefer the flavour of green onions over finely diced raw white onions, so it’s my take on the traditional.
There’s just one word of warning – do not under any circumstances mistake canned peas and carrots for canned vegetable medley. In order for this potato salad to taste the way it should, it must be canned peas, carrots, green beans, corn, etc. Trust me on this!
I’ve used canned peas and carrots in a bind and this particular potato salad and the bowl it was refrigerated in, now sits somewhere at the bottom of the ravine behind our apartment. You think I’m kidding!? Oh, and some people swear that the addition of peeled and diced apple is the way to go. I don’t care for apples in potato salad, because the flavour of the apple overpowers the whole thing!
Do You Like This Recipe?
You should consider trying these other delicious recipes too!
Mustard Potato Salad
Ingredients
- 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
Instructions
- 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.
Notes
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.
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Karen @ Karen's Kitchen Stories says
Love this stuff and always forget to make it! Tasty!
byronethomas@gmail.com says
Thanks, Karen. To be completely honest, I save it for special occasions. It takes me back to simpler times and I like that. 🙂
Whitney says
I have never ever in my life put vegetables in my potato salad. How interesting! And thank god this doesn’t have relish. That’s the worst.
byronethomas@gmail.com says
Haha – I’m not against relish in a potato salad, but it has to be a chunky version.
Brian Jones says
I think all of our tastes change as we get older, there are many things I eat now that I would not dare to eat as a child… And the other way round too!
This sounds like a really intriguing idea gonna have to give it a try at some point as I can’t work out in my head how it would taste!
byronethomas@gmail.com says
It’s hard for most people to wrap their head around – mashed potatoes, mayo, canned mixed veggies, sugar, and mustard! But, somehow – magically, I guess – it works!
Hillary Reeves says
This looks so much like my mom’s potato salad (which I also hated as a kid, but can’t get enough of today). She actually added in pickle juice and hard boiled eggs, but certainly mustard too!!
byronethomas@gmail.com says
Pickle juice? That’s intriguing; think I’ll give that a go!
Alexis says
I’m from the south so Ive always made it with a chopped yellow onion, DILL relish, eggs, Tony’s canyon seasoning, & of course potatoes! I also was taught to make my tuna this way too !! So good
goodiegodmother says
The mustard/mayo mix reminds me of the “Southern” potato salad they’d sell at the grocery store growing up. The potatoes weren’t mashed, just cubed, and the vegetables were limited to carrots and peas and I think they were more steamed than canned, but I’m not sure because it was served cold. They also added eggs.
Your version here reminds me of the type of potato salad my dad would talk about his grandmother making when he was growing up, but I need to check if the potatoes were mashed there or just sliced thin. And until now, I didn’t know Newfoundland loved potato salad so much. Thank you for teaching me something new today.
byronethomas@gmail.com says
I’ve had potato salad in the south, and it was awesome! I’ve had authentic German potato salad, and it was awesome! But, make no mistake about it, my dear, Mary, Newfoundlander’s are very passionate about their potato salad. LOL. And, it’s the awesomest! 😉
Tina says
I love potato salad, definitely going to add this to my regular rotation. Thanks for this!
Iryna says
This looks like a delicious salad! I love the addition of mustard.
ECfromDC says
It’s so odd when I see this described as a “twist” to “regular potato salad”.
Potato salad with mustard, relish (or mashed up dill picked or blended dill pickles) and eggs was my normal. I didn’t even know people DIDN’T eat like that until my very early 20’s. I’m 32 in November.
And as for potatoes used imo red potatoes are the way to go.
byronethomas@gmail.com says
Same here! But, where I come from, there are three very common and basic types of potato salad, and hardly anyone ever dares to change up a good thing. 🙂
Paula says
I’m curious about this and the best salad. Do you actually use Mayo, because most Newfoundlanders I know, actually use Miracle whip, and call it mayo. It looks delicious, and I’d definitely consider using Mayo instead of whipped dressing, if you can let me know that’s what you use.
byronethomas@gmail.com says
Oh, Paula – you have no idea how many arguments I have had with my fellow Newfoundlanders about Miracle Whip vs Mayonnaise in potato salad. Ha! I always, always, always use Mayonnaise. 🙂
Christine Jarvis says
And you’d be wrong, sorry my friend, it’s miracle ship or nothing!!!
Frances says
I make a colourful potato salad using cooked, cubed white potato and one of cubed butternut squash or sweet potato, along with favourite dressing.
byronethomas@gmail.com says
Sounds delicious, Frances. 🙂
Deborah says
Made this today and it was a hit. I did substitute Vegenaise for regular Mayo but let me tell you, it made no different.
Ada Langer says
I always use miracle whip that is Newfie way hate Mayonnaise,, besides too many people are allergic to the real and you will get quite a different taste ,
byronethomas@gmail.com says
My mom used to use miracle whip too. We prefer mayonnaise because miracle whip it too tart.
Tamara Edwards says
Very interesting texture with the carrots and peas.
Really enjoying it rn.