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Potato Salad with Celery and Whole Grain Mustard

When it comes to BBQs, those center-of-plate proteins—burgers, chicken, and hot dogs—generally get all the attention. But we’re all about the veg-forward side dishes that make cookouts great. And we aren’t talking your average coleslaw, either.

The next time you plan an outdoor gathering, consider a brand-new way to make potato salad.

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Potato Salad with Celery and Whole Grain Mustard

  • Author: Misfits Market



For the dressing:

  • 1/2 cup mayonnaise 
  • 2 tablespoons whole grain mustard 
  • 2 tablespoons cornichons, finely chopped
  • 1 tablespoon brine from cornichons
  • 2 teaspoons white wine vinegar 
  • Kosher salt
  • Freshly ground black pepper


For the salad:

  • 1 pound baby potatoes
  • 3 stalks celery, cut into 1/4-inch slices
  • 2 tablespoons chives, chopped
  • 2 tablespoons dill, chopped


  1. In a medium pot, boil potatoes in heavily salted water until fork tender, about 15-20 minutes. Once cooked, cut any larger potatoes in half.
  2. Meanwhile, combine mayonnaise, whole grain mustard, chopped cornichons, brine, and vinegar in a small bowl. Season to taste with salt and pepper.
  3. While potatoes are still slightly warm, transfer into a large bowl. Toss with dressing, then let completely cool.
  4. Add celery, chives, and dill and mix well. Serve immediately or can be made 1 day ahead, covered and refrigerated without celery, chives, and dill. 

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