If you’re looking for the ultimate summertime side or a comforting potluck favorite, this Classic Potato Salad with Dijon Mustard and Fresh Parsley Recipe is an absolute must-try. Creamy yet zesty, with the crunch of celery and the brightness of fresh parsley, it’s the kind of salad that feels both nostalgic and refreshingly vibrant. Each forkful delivers that perfect balance of tender potatoes and tangy dressing, making it a dish that everyone will ask for again and again.
Ingredients You’ll Need
Getting the ingredients right is where this Classic Potato Salad with Dijon Mustard and Fresh Parsley Recipe truly shines. The simplicity is key here, with each component adding its own unique flavor, texture, or color to the mix.
- 4 medium potatoes: Choose waxy potatoes for a tender yet firm texture that holds up well in the salad.
- 1/2 cup mayonnaise: Provides the creamy base that binds everything deliciously together.
- 2 tablespoons Dijon mustard: Adds a gentle tang and depth without overpowering the other flavors.
- 1 tablespoon white vinegar: Gives a subtle acidity to brighten the dish.
- 1/2 teaspoon salt: Enhances all the flavors, bringing the salad to life.
- 1/4 teaspoon black pepper: For a hint of spice and warmth.
- 1/2 cup celery, chopped: Offers a refreshing crunch and mild herbal notes.
- 1/4 cup red onion, chopped: Adds a slight sharpness and beautiful color contrast.
- 2 hard-boiled eggs, chopped: Brings richness and a classic texture to the salad.
- 1 tablespoon fresh parsley, chopped: Infuses the salad with a fresh, vibrant flavor and lovely green flecks.
How to Make Classic Potato Salad with Dijon Mustard and Fresh Parsley Recipe
Step 1: Prepare and Cook the Potatoes
Begin by giving your potatoes a good scrub under cold running water to ensure any dirt is completely removed. Place them in a large pot, cover with water, and add a pinch of salt. Bring the water to a boil, then lower the heat to a gentle simmer. Cook the potatoes for about 15 to 20 minutes until you can easily pierce them with a fork — this is key to achieving the perfect texture that’s soft but not mushy.
Step 2: Hard-Boil the Eggs
While the potatoes are simmering, get your eggs ready. Place them in a small pot and cover with water. Bring to a boil, then reduce the heat and let them simmer gently for 9 to 10 minutes. Once done, immediately transfer the eggs to a bowl of cold water to cool down for easier peeling. Chop them once cool, ready to add that creamy texture to your salad.
Step 3: Peel and Chop Potatoes
Drain your cooked potatoes and let them cool just enough to handle. Peel the skins off — this part is optional if you enjoy the rustic feel, but peeling creates a smoother bite. Cut the potatoes into bite-sized cubes, the perfect size to combine well with your other mix-ins without falling apart.
Step 4: Combine the Veggies and Seasoning
Add the freshly chopped celery and red onion to your potato cubes, along with the chopped hard-boiled eggs. Sprinkle salt and black pepper over the mixture to layer in the seasoning. This combination already starts to make your kitchen smell incredible.
Step 5: Make the Creamy Dijon Dressing
In a small bowl, whisk together mayonnaise, Dijon mustard, and white vinegar until you reach a smooth, creamy consistency. This dressing is the heart of the Classic Potato Salad with Dijon Mustard and Fresh Parsley Recipe, giving it that signature bite and creaminess.
Step 6: Toss Everything Together
Pour the dressing over your potato and vegetable mixture, then gently fold everything together using a spatula or spoon. Take care to coat each ingredient well without breaking up the potatoes. Taste at this stage and adjust salt or pepper if needed — it’s your personal touch that makes the dish shine.
Step 7: Add the Fresh Parsley
Chop the fresh parsley finely and sprinkle over your salad. Give it one last gentle toss to mix the vibrant green into every corner, adding both flavor and a gorgeous pop of color that makes the Classic Potato Salad with Dijon Mustard and Fresh Parsley Recipe so inviting.
Step 8: Chill and Let Flavors Meld
Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least an hour. This resting time allows all the ingredients to marry beautifully, creating layers of flavor that deepen with every passing minute. When it’s chilled and ready, it’s simply irresistible!
How to Serve Classic Potato Salad with Dijon Mustard and Fresh Parsley Recipe
Garnishes
Sprinkle a few extra leaves of fresh parsley on top just before serving for a burst of vibrant green. For some added texture and visual appeal, a light dusting of smoked paprika or even a handful of chopped chives can elevate the presentation and flavor wonderfully.
Side Dishes
This potato salad pairs wonderfully with grilled meats like barbecue chicken, juicy burgers, or even a simple roasted salmon. It’s also a crowd-pleaser alongside a summer picnic spread featuring cold cuts, fresh bread, and seasonal fruits.
Creative Ways to Present
Try serving this salad in small individual mason jars or atop crisp lettuce leaves for a charming picnic presentation. You can also pile it onto a bed of arugula with a drizzle of olive oil for a fresher twist that’s as pretty as it is tasty.
Make Ahead and Storage
Storing Leftovers
Store any leftover potato salad in an airtight container in the refrigerator. It will keep well for up to 3 days, making it a great make-ahead dish for busy weeknights or entertaining.
Freezing
Because of the mayonnaise and fresh herbs, freezing this Classic Potato Salad with Dijon Mustard and Fresh Parsley Recipe is not recommended. The texture and flavor will likely suffer during freezing and thawing.
Reheating
This salad is best served cold or at room temperature, so reheating isn’t ideal. Simply take it out of the fridge a little before serving to let it warm slightly and let the flavors shine.
FAQs
Can I use other types of potatoes?
Yes! Waxy potatoes like Yukon Gold or red potatoes are best because they hold their shape well, but you can experiment with what you have on hand — just avoid starchy varieties like Russets that can become mushy.
Is there a way to make this recipe vegan?
Absolutely! Swap the mayonnaise for a vegan mayo alternative and omit the eggs. You can also add diced pickles or a touch of turmeric for color and flavor to keep it vibrant.
Can I prepare this salad a day ahead?
Yes, in fact, making it a day ahead enhances the flavors. Just keep it refrigerated and give it a gentle toss before serving to freshen it up.
What can I substitute for the Dijon mustard?
If you don’t have Dijon mustard, you can use stone-ground mustard or even yellow mustard, but keep in mind the flavor profile will be slightly different — Dijon adds a nice sharpness that’s signature to this recipe.
How do I prevent the potatoes from falling apart?
Be careful not to overcook the potatoes; testing them early during simmering helps. Also, stirring gently when combining ingredients keeps the cubes intact and the salad looking beautiful.
Final Thoughts
There’s just something so welcoming about the Classic Potato Salad with Dijon Mustard and Fresh Parsley Recipe. It’s a dish that feels like a warm hug from the inside — creamy, tangy, and bright with fresh herbs. Whether it’s a family barbecue, a neighborly potluck, or a simple weeknight side, I can’t recommend making this salad enough. Give it a try and watch it become your go-to recipe for all those special gatherings!
Print
Classic Potato Salad with Dijon Mustard and Fresh Parsley Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 30m
- Total Time: 0h 45m
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
Description
This classic potato salad recipe features tender boiled potatoes mixed with a creamy dressing made from mayonnaise, Dijon mustard, and white vinegar. Enhanced with crunchy celery, sharp red onion, and chopped hard-boiled eggs, it’s flavored with salt, pepper, and fresh parsley for a delightful balance of textures and flavors. Perfect as a chilled side dish for picnics, barbecues, or any casual meal.
Ingredients
Potatoes
- 4 medium potatoes
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Mix-ins
- 1/2 cup celery, chopped
- 1/4 cup red onion, chopped
- 2 hard-boiled eggs, chopped
- 1 tablespoon fresh parsley, chopped
Instructions
- Cook the Potatoes: Start by washing the potatoes thoroughly under cold running water to remove any dirt or debris. Place the cleaned potatoes in a large pot and fill it with water, making sure the potatoes are fully submerged. Add a pinch of salt to the water and bring it to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook the potatoes for about 15-20 minutes, or until they are tender when pierced with a fork.
- Prepare Hard-Boiled Eggs: While the potatoes cook, place the eggs in a separate small pot and cover them with water. Bring to a boil over medium-high heat, then reduce the heat to a simmer and cook for 9-10 minutes. Remove eggs from hot water and transfer to a bowl of cold water to cool. Once cooled, peel and chop the eggs into small pieces.
- Peel and Chop Potatoes: Drain the cooked potatoes and allow them to cool slightly. When manageable by hand, peel off the skins and chop the potatoes into bite-sized cubes. Transfer to a large mixing bowl.
- Add Vegetables and Eggs: Chop the celery and red onion finely. Add them along with the chopped eggs to the bowl with the potatoes. Sprinkle the salt and black pepper over the mixture.
- Make the Dressing: In a small bowl, combine the mayonnaise, Dijon mustard, and white vinegar. Stir well until the dressing is smooth and fully blended.
- Combine Salad and Dressing: Pour the dressing over the potato mixture. Gently stir everything together to evenly coat the potatoes, eggs, and vegetables with the dressing. Taste and adjust seasoning by adding more salt or pepper if desired.
- Add Fresh Parsley: Finely chop the fresh parsley and sprinkle it over the salad. Give the mixture one final gentle stir to distribute the parsley evenly throughout.
- Chill Before Serving: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled for best flavor and texture.
Notes
- Use waxy potatoes like Yukon Gold or red potatoes for best texture; they hold their shape well after boiling.
- Make sure to cool eggs and potatoes completely before mixing to prevent the mayonnaise dressing from becoming runny.
- Adjust the amount of Dijon mustard and vinegar to taste for your preferred tanginess.
- For a healthier twist, substitute mayonnaise with Greek yogurt or a low-fat mayonnaise.
- This salad can be prepared a day in advance and stored covered in the refrigerator.
- Add chopped pickles or a dash of smoked paprika for an extra flavor dimension.
