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    Home » Salads and Dips

    Mustard Potato Salad (Gluten Free, Dairy Free)

    Published: Jun 7, 2021 by Stephanie 14 Comments

    This post may contain affiliate links. Please read full disclosure.

    Jump to Recipe

    This Mustard Potato Salad is perfect for gatherings, potlucks and BBQ's. A classic recipe that's easy to prepare and loaded with tons of flavor. Creamy mayo & mustard combined with crunchy dill pickles give this potato salad just the right amount of tang. Gluten Free, Easy, Dairy Free.

    Mustard potato salad in a white bowl with a silver spoon that's garnished with paprika and sliced green onions.

    This mustard potato salad recipe is pretty much a staple in our house all summer long!

    Cause it just wouldn't be a BBQ or picnic without a big bowl of this creamy potato salad.

    It's perfect with these grilled veggie burgers or even cauliflower steaks.

    This classic side dish is sure to be the star at your next cookout or gathering.

    Ingredients needed

    potatoes, pickles, hard boiled eggs, apple cider vinegar, mustard, celery, onion.

    Ingredient notes

    • Potatoes- I recommend russet potatoes for this recipe. Try to cut the potatoes into similar sized pieces for even cooking.
    • Pickles- I recommended using dill pickles finely chopped but you could swap with a dill pickle relish.
    • Mayo- if you're not a fan you could swap with greek yogurt.
    • Hard boiled eggs- I love using this hard boiled egg cooker for the perfect eggs every time.
    • Apple cider vinegar- I don't recommend swapping this out. This is the key to the best tasting potato salad.
    • Mustard- yellow mustard is recommended for this recipe, but could be swapped with dijon mustard.
    • Celery & Onion- finely chop both of these

    How to make this potato salad

    1. Add cooked potatoes back to the pot along with ACV, diced celery, onion, salt and pepper. Toss gently, set aside and allow to sit about ten minutes before adding the other ingredients.
    2. Next fold in dill pickles and hard boiled eggs.
    1. Add mayo and mustard and gently combine.
    2. Garnish with paprika and serve immediately or store covered in the fridge till ready to serve.

    Storage notes

    This potato salad if stored properly in an airtight container will last up to 5 days in the fridge.

    And up to 2 hours at room temperature.

    mustard potato salad in a white bowl with a silver spoon that's garnished with paprika and chopped green onions.

    Other salads to try

    • Watermelon Cucumber Salad
    • Summer Fruit Salad
    • Cauliflower Potato Salad

    AND IF YOU TRY THIS RECIPE PLEASE BE SURE TO LET ME KNOW IN THE COMMENTS BELOW…..

    I’d love to hear if you make this & how you like it. Plus please be sure to include a star rating.

    mustard potato salad in a white bowl garnished with paprika and green onions.

    Until next time- xoxo

    Stephanie

     

    📖 Recipe

    Print Save Saved! Pin Recipe
    4.17 from 12 votes

    Mustard Potato Salad (Gluten Free, Dairy Free)

    This Classic Mustard Potato Salad is perfect for potlucks, gatherings and BBQ's. An easy side with crunchy dill pickles, celery, onion and hard boiled eggs.
    Course Side Dish
    Cuisine American
    Prep Time 20 minutes minutes
    Cook Time 10 minutes minutes
    Total Time 30 minutes minutes
    Servings 8
    Calories 217kcal
    Author Stephanie

    Ingredients

    • 2.5 lbs. russet potatoes
    • 1 stalk celery finely diced
    • ¼ cup sweet onion finely diced
    • 2 tbsp. apple cider vinegar
    • 3 large hard boiled eggs
    • ⅓ cup dill pickles finely diced
    • ¾ cup mayo
    • 2 tbsp. yellow mustard
    • salt & pepper to taste
    • paprika- optional garnish
    Prevent your screen from going dark

    Instructions

    • Peel potatoes and cut into uniform bite sized pieces. 
    • Place in large pot and cover with cold water and bring to boil.
    • Add salt to water and continue to cook simmering potatoes about 8-10 minutes until can be easily pierced with a fork.
    • Drain and add back to pot with apple cider vinegar, onion, celery and salt & pepper to taste.
    • Stir gently, set aside and allow to cool about 10 minutes.
    • Fold in gently dill pickles and hard boiled eggs.
    • Add mayo and mustard and combine.
    • Taste for salt & pepper.
    • Cover and refrigerate till ready to serve.

    Notes

    *Nutrition Disclaimer

    Nutrition

    Serving: 1serving | Calories: 217kcal | Carbohydrates: 28.6g | Protein: 5.2g | Fat: 9.5g | Saturated Fat: 1.7g | Cholesterol: 75mg | Sodium: 293mg | Potassium: 637mg | Fiber: 3.7g | Sugar: 3.6g | Calcium: 30mg | Iron: 1.3mg
    Tried this recipe?Mention @applesforcjblog or tag #applesforcj

    Updated from April 2019

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    Reader Interactions

    Comments

    1. Arlen Bell

      August 29, 2024 at 10:03 pm

      I hate the stupid process one has to TRY to go through to see and print this recipe. It tells me I have already installed the required software and no matter what I do it doesn't work.
      The potato salad looks good, but not being able to see the recipe is a bust!

      Reply
      • Stephanie

        August 30, 2024 at 7:58 am

        Sorry you're having trouble printing the recipe. You can also try using cook mode in the recipe card if you want to still try the potato salad. Hope this helps.

        Reply
    2. Elaine

      June 17, 2023 at 4:26 pm

      Can you use Vegan mayo, I can’t have mayo.

      Reply
      • Stephanie

        June 17, 2023 at 6:04 pm

        That should work just fine!

        Reply
    3. Nina

      September 18, 2021 at 2:36 pm

      Doesn’t Mayo have dairy in it?

      Reply
      • Stephanie

        September 18, 2021 at 5:21 pm

        Hi Nina, most mayo is dairy free since it's made mostly from eggs and oil and doesn't contain any milk products.

        Reply
    4. Lisa

      April 22, 2019 at 9:16 pm

      This mustard potato salad was AMAZING! And better yet, it reminded me of my time Germany! Double win!

      Reply
      • Stephanie

        April 22, 2019 at 10:02 pm

        Yay! So glad it was a double win for you 😘

        Reply
    5. Lizet Flores de Bowen

      April 22, 2019 at 8:49 pm

      Yes! we have a bunch of hard-boiled eggs left. I have never added green apples to my potato salad. I'll give it a try.

      Reply
      • Stephanie

        April 22, 2019 at 9:12 pm

        Hi Lizet, I think you may have read the recipe wrong... sorry no green apples in the potato salad.

        Reply
    6. Tawnie Kroll

      April 22, 2019 at 8:47 pm

      We had leftover eggs from Easter to I made this and it was so good - thank you!!

      Reply
      • Stephanie

        April 22, 2019 at 9:12 pm

        You're welcome 😍

        Reply
    7. Jen

      April 22, 2019 at 8:40 pm

      I love potato salad with eggs! It was super easy to make my hard boiled eggs in the Instant pot. Loved this recipe. Making again many times this summer!

      Reply
    8. Kelly Anthony

      April 22, 2019 at 8:30 pm

      I love a classic mustard potato salad recipe. This one looks perfect for any BBQ this spring and summer.

      Reply
    4.17 from 12 votes (7 ratings without comment)

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    Hi, I'm Stephanie! The Recipe developer and writer behind APPLES FOR CJ. Welcome to my Happy Place! Here you'll find a collection of my Best Gluten Free & Vegetarian recipes, along with some healthy lifestyle tips. Hope you'll stay awhile!

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