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Warm Mustard Potato Salad

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.
  • Makes
    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


  • 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.
  • Meanwhile, combine the remaining ingredients. Cut potatoes into chunks; place in a bowl. Add the mustard mixture and toss to coat. Serve warm.
Nutrition Facts
1/2 cup: 238 calories, 18g fat (2g saturated fat), 8mg cholesterol, 396mg sodium, 16g carbohydrate (2g sugars, 2g fiber), 2g protein.

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Average Rating:
  • mcartneyd
    Sep 7, 2017

    Excellent recipe we LOVE it .

  • mamamarie
    Apr 30, 2017

    This was very good. I would make it again. Very tasty. Thanks for the recipe.

  • mike.eats
    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!

  • doreensanzone
    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!

  • raych32
    May 30, 2012

    No comment left

  • zdb2010*
    Apr 20, 2012

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

  • gjojo
    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 andsubstituted 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!

  • foodiemomma
    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!)

  • Dianemwj
    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!

  • kuenzi11
    Jul 25, 2011

    No comment left