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Warm Mustard Potato Salad Recipe

Warm Mustard Potato Salad Recipe

This tangy mixture is wonderful and so different from traditional potato salads. The Dijon mustard and dill spark the flavor. It's a comforting and tasty side dish that's really simple to assemble.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8-10 servings


  • 2 pounds small red potatoes
  • 1 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 1/2 to 3/4 cup chopped red onion
  • 2 green onions with tops, sliced
  • 2 garlic cloves, minced
  • 3 tablespoons snipped fresh dill
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon lime juice


  • 1. Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 25 minutes. Drain thoroughly and cool slightly.
  • 2. Meanwhile, combine the remaining ingredients. Cut potatoes into chunks; place in a bowl. Add the mustard mixture and toss to coat. Serve warm. Yield: 8-10 servings.

Nutritional Facts

1 serving (1/2 cup) equals 238 calories, 18 g fat (2 g saturated fat), 8 mg cholesterol, 396 mg sodium, 16 g carbohydrate, 2 g fiber, 2 g protein.

Reviews for Warm Mustard Potato Salad

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Reviewed Sep. 30, 2015

"Was pretty tasty... i guess i put in a tad too much of the mustard, but over all, not bad! :)

Love dill!"

Reviewed Jul. 7, 2015

"Unusual and extremely delicious. My husband's all time favorite! Yes, it's great warm, but it's equally tasty chilled. I also use dried dill weed. A big winner!"

Reviewed Apr. 20, 2012

"This was disappointing - found the mustard flavor very overpowering and there was WAAAAAY too much dressing."

Reviewed Apr. 7, 2012

"Very good and easy, since you do not have to peel potatoes. My husband doesn't care for mayo so I used only 1/3 cup of mayo and

substituted 1/3 c of sour cream and 1/3 c of plain yogart. I made it early in the morning and he said it was good enough to have for breakfast!"

Reviewed Mar. 5, 2012

"This is our favorite potato salad recipe! The mustard, garlic, and dill make it burst with flavor. It also tastes good cold the next day (if there is any left!)"

Reviewed Oct. 5, 2011

"I've been making this potato salad for years ever since it was first published in Taste of Home magazine. I add chopped hard boiled egg just because I love that flavor in a potato salad. I've served this hot and I've served it cold. It is my go-to potato salad recipe and everyone raves about it. Great recipe!"

Reviewed Jul. 19, 2011

"This is an old standby for me. I lost my recipe card so had to come print it off. The chilled leftovers are yummy also. I don't keep fresh dill around so just use dried dill weed. Needed something quick to whip up with grilled steak tonight. This has been in my recipe box for years."

Reviewed Jun. 14, 2011

"This potato salad tasted really good. My husband especially liked it. I thought it had a bit too much of a garlic flavor. I will definitely make it again, but with only one clove of garlic next time."

Reviewed Jun. 14, 2011

"This potato salad tasted really good. My husband especially liked it. I thought it had a bit too much of a garlic flavor. I will definitely make it again, but next time I will try adding just one clove of garlic instead of two."

Reviewed Dec. 31, 2009

"terrific. Definitely a different type of potato salad, but a nice change of pace."

Reviewed Sep. 27, 2009

"This was excellent. I'm a potato salad fan and this is one of my favorites now. I added quartered vine ripe tomatoes, seeded and drained, at the end."

Reviewed Nov. 14, 2008

"My husband and youngest son do not care for warm potato salad. My youngest daughter, her husband and myself--loved it!"

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