When crafting the perfect potato salad, the question of mustard and mayonnaise isn’t a choice of one or the other — it’s about understanding their roles in creating a harmonious flavor profile.

In the classic American version, mayonnaise serves as the rich, creamy foundation that binds the potatoes together.

However, mustard is the essential supporting actor; a tablespoon or two of yellow or Dijon cuts through the mayo’s richness, adding a necessary tang and depth that prevents the salad from being overly heavy.

This combination creates the beloved, creamy texture and balanced taste found at countless picnics.

Conversely, many European styles, like the German warm potato salad, forego mayonnaise entirely.

Here, mustard is the star, mixed into a warm vinaigrette with vinegar and bacon fat for a sharp, zesty coating.

Ultimately, the decision rests on the style you desire.

For that traditional creamy result, the partnership of mayonnaise and mustard is not just recommended—it’s fundamental.

The tang of mustard elevates the creamy mayo, proving they are better together than apart.