Mustard Potato Salad for Two

If you ask me, potato salad is one of those dishes that never goes out of style.

This classic American side is scaled down perfectly for two people, so you’re not stuck eating leftovers all week. Tender potato cubes mix with hard-boiled eggs, crunchy celery, and tangy pickles for that familiar taste everyone loves.

It’s dressed with a simple combo of mayonnaise, yellow mustard, and fresh dill that brings everything together. A sprinkle of paprika and seasoned salt adds just the right amount of flavor.

It’s a go-to recipe that works for a quiet dinner at home or a small backyard lunch.

SAVE NOW

What Kind of Potatoes Should I Use?

For potato salad, you’ll want to reach for waxy potatoes like red potatoes, Yukon golds, or new potatoes instead of russets. Waxy potatoes hold their shape better after boiling and won’t turn into mush when you mix them with the dressing. Russets are too starchy and tend to fall apart, which can make your potato salad more like mashed potatoes. If you’re at the store and not sure what to grab, look for smaller, firmer potatoes with thin skins – those are usually your best bet for a potato salad that holds together nicely.

SAVE NOW

Options for Substitutions

This small-batch potato salad is easy to customize based on what you have in your kitchen:

• Potatoes: Yukon gold or red potatoes work best since they hold their shape well, but russets will do in a pinch. Just be gentle when mixing as russets tend to fall apart more easily.
• Mayonnaise: You can swap half the mayo for sour cream or Greek yogurt if you want a tangier, lighter version. For a completely different take, try using all Greek yogurt, though the texture will be less creamy.
• Dill pickles: Sweet pickles or bread and butter pickles can replace dill pickles if that’s what you prefer. You can also use pickle relish – about 2 tablespoons should do it.
• Red onion: Yellow or white onion works just fine, or try green onions for a milder flavor. If raw onion is too strong for you, soak the chopped pieces in cold water for 10 minutes before adding.
• Mustard: Yellow mustard is traditional, but Dijon or whole grain mustard will add a nice kick. Start with a bit less if using Dijon since it’s stronger.
• Egg: The egg adds richness but isn’t essential – you can leave it out if you need to, though it won’t be quite as classic.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with potato salad is overdressing it while the potatoes are still warm, which causes them to absorb too much mayo and turn mushy – let your potatoes cool completely before mixing in the dressing for the best texture.

Overcooking your potatoes is another common issue that leads to a gummy salad, so start checking them at the 8-minute mark by poking with a fork; they should be tender but still hold their shape when you drain them.

Don’t skip the ice bath for your hard-boiled egg, as this stops the cooking process and prevents that gray-green ring from forming around the yolk.

For extra flavor, try seasoning your potatoes with a little salt and pepper right after draining while they’re still warm, which helps the seasoning stick better than adding it all at the end.

SAVE NOW

What to Serve With Potato Salad?

Potato salad is the perfect side dish for any backyard barbecue or picnic, so I love pairing it with grilled burgers, hot dogs, or BBQ chicken. It also goes really well alongside other classic cookout sides like baked beans, coleslaw, or corn on the cob for a complete summer spread. If you’re keeping things simple indoors, try serving it with a deli sandwich or some sliced deli meats and cheese for an easy lunch. Since this recipe makes just enough for two people, it’s also great as a light lunch on its own with some crackers and fresh fruit on the side.

Storage Instructions

Store: Keep your potato salad in an airtight container in the fridge for up to 3 days. Since it has mayo and egg, you’ll want to make sure it stays cold. It actually tastes better the next day once all the flavors have had time to hang out together!

Make Ahead: You can definitely prep this a few hours ahead or even the night before. Just wait to add the mayo mixture until about an hour before serving if you want to keep the veggies extra crisp. Otherwise, mix everything together and let it chill in the fridge until you’re ready to eat.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 7-10 g
• Fat: 35-45 g
• Carbohydrates: 45-55 g

Ingredients

For the salad:

• 3 potatoes (cut into 3/4-inch cubes)
• 2 eggs
• 1/4 onion (finely diced into 1/4-inch pieces)
• 1/2 celery stalk
• 2 pickles
• 1 tbsp fresh dill, chopped

For the dressing:

• 2/3 cup mayonnaise (I prefer Hellmann’s mayonnaise)
• 1 tbsp mustard (I use French’s yellow mustard)
• 1/2 tsp paprika
• 1/2 tsp seasoned salt
• 1/4 tsp black pepper

Step 1: Prepare Potatoes and Eggs Simultaneously

• 3 potatoes, cut into 3/4-inch cubes
• 2 eggs

Start by bringing two pots of salted water to boil—one for the potatoes and one for the eggs.

While waiting for the water, peel and cut the potatoes into 3/4-inch cubes.

Once both pots are boiling, add the cubed potatoes to one pot and the eggs to the other.

The potatoes will cook for 8-10 minutes until just tender (a fork should easily pierce them but they shouldn’t be mushy), while the eggs cook for 12 minutes.

This parallel cooking saves significant time.

When the potatoes are done, drain them immediately and spread them on a plate or shallow bowl, then run them under cold water or set them aside to cool—they’ll continue to cool as you finish prepping.

Once the eggs are done, transfer them directly to an ice bath (cold water with a few ice cubes) for 3 minutes to stop the cooking and make peeling easier.

Step 2: Prepare All Vegetables and Proteins

• 1/4 onion, finely diced
• 1/2 celery stalk, finely chopped
• 2 pickles, sliced
• cooled eggs from Step 1

While the potatoes and eggs cool, prepare all your mix-ins.

Finely dice the onion into 1/4-inch pieces, finely chop the celery stalk, and slice the pickles into small pieces.

Once the eggs have cooled enough to handle (they should still be warm, which is fine), peel them carefully under cool running water and dice them into bite-sized chunks.

I like to keep the vegetables and eggs separate at this point so you can see how much of each you’re adding to the final salad—it gives you better control over the flavor balance.

Step 3: Make the Dressing

• 2/3 cup mayonnaise
• 1 tbsp mustard
• 1/2 tsp paprika
• 1/2 tsp seasoned salt
• 1/4 tsp black pepper

In a small bowl, whisk together the mayonnaise, mustard, paprika, seasoned salt, and black pepper until smooth and well combined.

The dressing should be creamy and evenly colored from the paprika.

Taste it quickly—this is your chance to adjust the seasoning before mixing everything together.

I prefer using Hellmann’s mayonnaise because it has a neutral flavor that lets the other ingredients shine, and French’s yellow mustard for its bright, slightly tangy taste.

Step 4: Combine and Finish

• cooled potatoes from Step 1
• diced vegetables and eggs from Step 2
• dressing from Step 3
• 1 tbsp fresh dill, chopped

Transfer the cooled potatoes from Step 1 to a medium serving bowl.

Add the diced onion, celery, pickles, and eggs from Step 2, then pour the dressing from Step 3 over everything.

Gently fold everything together using a spatula or wooden spoon until the potatoes and vegetables are evenly coated—be gentle so you don’t break apart the potatoes or eggs.

Finally, stir in the fresh chopped dill, which adds a bright, herbaceous note right at the end.

Taste and adjust seasoning if needed, then serve immediately or refrigerate for later.

Mustard Potato Salad for Two

Delicious Mustard Potato Salad for Two recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 37 minutes mins

Servings 2 servings

Calories 550 kcal

Ingredients

  

For the salad::

• 3 potatoes (cut into 3/4-inch cubes)
• 2 eggs
• 1/4 onion (finely diced into 1/4-inch pieces)
• 1/2 celery stalk
• 2 pickles
• 1 tbsp fresh dill, chopped

For the dressing::

• 2/3 cup mayonnaise (I prefer Hellmann's mayonnaise)
• 1 tbsp mustard (I use French’s yellow mustard)
• 1/2 tsp paprika
• 1/2 tsp seasoned salt
• 1/4 tsp black pepper

Instructions

 

• Start by bringing two pots of salted water to boil—one for the potatoes and one for the eggs. While waiting for the water, peel and cut the potatoes into 3/4-inch cubes. Once both pots are boiling, add the cubed potatoes to one pot and the eggs to the other. The potatoes will cook for 8-10 minutes until just tender (a fork should easily pierce them but they shouldn't be mushy), while the eggs cook for 12 minutes. This parallel cooking saves significant time. When the potatoes are done, drain them immediately and spread them on a plate or shallow bowl, then run them under cold water or set them aside to cool—they'll continue to cool as you finish prepping. Once the eggs are done, transfer them directly to an ice bath (cold water with a few ice cubes) for 3 minutes to stop the cooking and make peeling easier.
• While the potatoes and eggs cool, prepare all your mix-ins. Finely dice the onion into 1/4-inch pieces, finely chop the celery stalk, and slice the pickles into small pieces. Once the eggs have cooled enough to handle (they should still be warm, which is fine), peel them carefully under cool running water and dice them into bite-sized chunks. I like to keep the vegetables and eggs separate at this point so you can see how much of each you're adding to the final salad—it gives you better control over the flavor balance.
• In a small bowl, whisk together the mayonnaise, mustard, paprika, seasoned salt, and black pepper until smooth and well combined. The dressing should be creamy and evenly colored from the paprika. Taste it quickly—this is your chance to adjust the seasoning before mixing everything together. I prefer using Hellmann's mayonnaise because it has a neutral flavor that lets the other ingredients shine, and French's yellow mustard for its bright, slightly tangy taste.
• Transfer the cooled potatoes from Step 1 to a medium serving bowl. Add the diced onion, celery, pickles, and eggs from Step 2, then pour the dressing from Step 3 over everything. Gently fold everything together using a spatula or wooden spoon until the potatoes and vegetables are evenly coated—be gentle so you don't break apart the potatoes or eggs. Finally, stir in the fresh chopped dill, which adds a bright, herbaceous note right at the end. Taste and adjust seasoning if needed, then serve immediately or refrigerate for later.