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mustard potato salad for a crowd

Classic Mustard Potato Salad for a Crowd

Delicious Classic Mustard Potato Salad for a Crowd recipe with step-by-step instructions.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Calories: 1775
Ingredients Method

Ingredients
  

For the base::
  • 3.5 lb potatoes (I prefer Yukon Gold for a creamier texture)
  • 2.5 tsp salt
  • 4 celery stalks (diced into 1/4-inch pieces for crunch)
  • 1 shallot
  • 1/3 cup chives
For the dressing::
  • 2.5 tbsp dijon mustard (I use Maille for a sharp kick)
  • 2 tbsp yogurt (I like Fage Greek yogurt for extra thickness)
  • 2.5 tbsp red wine vinegar
  • 1.5 tsp honey
  • 1/2 tsp pepper
  • 1/3 cup olive oil
  • 2 tbsp fresh dill, chopped

Method
 

  1. Dice the celery into 1/4-inch pieces and mince the shallot, then chop the chives and fresh dill—set all aside. Cut potatoes into bite-sized chunks (about 1-1.5 inches), leaving the skin on for texture and nutrients. Bring a large pot of salted water to a boil (using about 2 teaspoons of salt in the water), then add potatoes and cook for 10-15 minutes until just fork-tender but still holding their shape—you want them to absorb the dressing while warm, but not fall apart.
  2. While potatoes cook, whisk together the Dijon mustard, Greek yogurt, red wine vinegar, honey, and remaining salt and pepper in a large bowl until smooth and well combined. The yogurt adds creaminess while the mustard and vinegar provide bright, sharp flavor—this is your flavor foundation. Slowly drizzle in the olive oil while whisking to emulsify the dressing, creating a cohesive sauce that will cling beautifully to the warm potatoes.
  3. Drain the cooked potatoes well and immediately transfer them to the bowl with the mustard vinaigrette while they're still warm—this is key, as warm potatoes absorb the dressing much better than cooled ones, resulting in more flavorful salad throughout. Gently fold the potatoes into the dressing using a rubber spatula, being careful not to break them apart, until every piece is well coated.
  4. Fold in the diced celery, minced shallot, and chopped chives, distributing them evenly throughout the salad. The celery adds a fresh crunch that contrasts beautifully with the creamy dressing, and the shallot gives it a subtle onion flavor without overpowering. I like to add the dill at this point too so it stays vibrant and fragrant rather than getting buried and muted during chilling.
  5. Transfer the salad to a serving bowl and refrigerate for at least 1 hour before serving—this allows the flavors to meld and the texture to set. The cold temperature mellows the mustard's sharpness slightly while allowing the vinegar and dill to sing. Taste and adjust seasoning with additional salt, pepper, or vinegar if needed before serving to a crowd.