Spicy Mustard Potato Salad Recipe

Potato Salad
J Shepherd/Photographer's Choice RF/Getty Images
  • Total: 45 mins
  • Prep: 25 mins
  • Cook: 20 mins
  • Yield: 6 Portions (6 Servings)
Nutritional Guidelines (per serving)
381 Calories
32g Fat
15g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 Portions (6 Servings)
Amount per serving
Calories 381
% Daily Value*
Total Fat 32g 41%
Saturated Fat 6g 28%
Cholesterol 166mg 55%
Sodium 1326mg 58%
Total Carbohydrate 15g 5%
Dietary Fiber 3g 10%
Protein 8g
Calcium 65mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Try this delicious spicy potato salad recipe next time you have a cookout. Your guests will come back for more. The combination of the spicy mustard, fresh horseradish, and red pepper adds depth to this salad. 


  • 5 large potatoes, chopped
  • 1 cup/475 mL mayonnaise
  • 2 hard-boiled eggs, chopped
  • 1/2 cup/120 mL spicy mustard
  • 1/4 cup/60 mL chives, finely chopped
  • 1/4 cup/60 mL white wine vinegar
  • 1/2 medium onion, finely minced
  • 1 large or 2 medium stalks celery, chopped
  • 2 cloves garlic, finely minced
  • 1 tablespoon/15 mL horseradish
  • 2 teaspoons/10 mL salt
  • 1/2 teaspoon/2.5 mL black pepper
  • 1/4 teaspoon/1.25 mL red pepper (or cayenne pepper)

Steps to Make It

  1. Peel and cut potatoes into 1-inch cubes.

  2. Boil potatoes in large pot of salted water for 13 to 15 minutes, or until fork tender. Do not overcook.

  3. Remove the potatoes from heat, drain, add to an ice bath for 10 minutes, drain again.

  4. Place potatoes into a large plastic or glass bowl. Add vinegar, garlic, onion, eggs, celery, chives, and mustard to the potatoes.

  5. Gently combine the ingredients, 3 to 4 times around. Be careful, since potatoes are tender and could disintegrate.

  6. Mix mayonnaise, horseradish salt, red pepper, and black pepper together in a small bowl.

  7. Pour mixture over potatoes and gently coat until mixed through. Taste to make sure salt content is okay. If more is needed, add 1/2 teaspoon more.

  8. Cover bowl with plastic wrap and place in refrigerator for 2 to 3 hours before serving.

  9. Make sure to keep salad cool during your cookout.