Chrissy Teigen's Potato Salad Recipe: Bold Mustard and Celery Crunch Without Mayo

Chrissy Teigen’s potato salad recipe redefines the classic side with a bold mustard base and celery crunch—no mayo in sight. This isn’t your grandmother’s creamy version; it’s a modern twist that balances tangy Dijon, fresh herbs, and crisp vegetables for a dish that’s as vibrant as it is flavorful.

The secret lies in the dressing: a perfect harmony of mustard, vinegar, and a touch of sweetness that keeps the potatoes tender yet distinct.

What makes this recipe stand out is its textural contrast—crisp celery and red onion cut through the creamy dressing, while fresh dill and chives add bright, herbal notes. The potatoes stay firm and flavorful, never soggy, thanks to a precise cooking method.

No chilling required, so you can serve it immediately for gatherings or meal prep ahead for effortless lunches. The result is a potato salad that’s restaurant-worthy yet simple to make, with layers of flavor in every bite.

The mustard dressing adds depth without overpowering, while the celery and herbs bring freshness that elevates the dish. It’s the kind of recipe that turns a simple side into the star of the meal—just like Chrissy would serve it.

Perfect for picnics, BBQs, or weeknight dinners, this potato salad proves you don’t need mayo to create something extraordinary. Ready in under 30 minutes, it’s a game-changer for anyone looking to modernize a classic.

Ingredients for chrissy teigen potato salad

Six ingredients transform classic potato salad into a vibrant, mustard-based masterpiece with crisp celery crunch.

The Yukon gold potatoes are non-negotiable here—their buttery texture holds up perfectly without turning mushy. Whole Foods or Trader Joe's carry the best quality, but any grocery store's baby potatoes will work. Look for firm, evenly sized ones—no soft spots. The Dijon mustard should be thick and robust; Maille is my go-to, but any quality brand with no additives works. The celery needs to be crisp, so buy it fresh (not pre-cut) and store it wrapped in damp paper towels in the fridge. The red onion should be sharp and vibrant—white or yellow onions won't give the same bright bite.

No Dijon? Whole-grain mustard at half the amount works in a pinch, but the flavor won't be as complex. Fresh dill and chives are ideal, but dried dill at one-third the amount gets you close if you're in a bind. The white wine vinegar should be dry—no sweet varieties. For the olive oil, avoid strong-flavored varieties like peppery or herb-infused; stick to mild, fruity options. The sugar is subtle but balances the tang—don't skip it. For extra crunch, add 1/4 cup toasted sunflower seeds if you're feeling adventurous.

This salad holds up beautifully for 3-4 days in the fridge, though the potatoes stay firmest for the first 2. The dressing separates slightly when stored—just stir before serving. For picnics, transfer to a wide-mouth mason jar with the dressing on top to prevent sogginess. The celery and herbs stay crisp for 24 hours post-prep, so make it fresh if you can. Double the batch—it disappears fast at gatherings.

Step-by-step instructions for Chrissy Teigen-inspired potato salad

Here's how to create a vibrant, tangy potato salad with bold mustard and celery crunch.

Place the 2.5 lb baby red potatoes in a large pot and cover with cold water by about 1 inch. Add 1.5 tsp salt and bring to a rolling boil over high heat. Once boiling, reduce to medium-high heat and cook for 12-15 minutes until the potatoes are fork-tender but still hold their shape when pierced.

Here's the thing—don't overcook these potatoes. You want them tender enough to eat but still firm enough to hold their shape in the salad. When they're done, drain them immediately in a colander and let them cool slightly for 5 minutes before handling. This prevents the potatoes from breaking apart when you halve them next.

While the potatoes are still warm but no longer hot to the touch, halve each one lengthwise using a sharp chef's knife. Arrange them on a large rimmed baking sheet in a single layer and let them cool completely to room temperature. This cooling process is crucial—it prevents the salad from becoming watery when mixed with the dressing.

I like to spread them out evenly so they cool at the same rate. If you're short on time, you can speed this up by placing the baking sheet in the refrigerator for 15-20 minutes, but don't rush this step. Warm potatoes will release too much moisture into the dressing.

In a medium bowl, whisk together the 0.5 cup Dijon mustard, 0.25 cup white wine vinegar, 2 tbsp granulated sugar, 0.5 cup extra-virgin olive oil, 2 tbsp lemon juice, 1 tsp black pepper, and 1 tsp salt. Start by whisking the mustard, vinegar, sugar, lemon juice, salt, and pepper together until the sugar dissolves completely and the mixture is smooth.

This is the moment that matters: slowly drizzle in the olive oil while continuing to whisk vigorously. The dressing should emulsify into a creamy, slightly thick consistency—similar to a well-thickened vinaigrette. If it looks too thin, whisk in 1 teaspoon at a time of the reserved potato cooking water (if you saved any) until you reach the desired thickness.

Add the cooled, halved potatoes to the dressing bowl and gently toss to coat evenly. The potatoes should absorb the dressing completely—if they're not fully coated after the first toss, let them sit for 5 minutes to absorb before mixing again. This ensures every bite gets that bright, tangy flavor.

Don't be tempted to overmix here. A few gentle tosses are all you need to distribute the dressing. Overmixing can break down the potatoes and make the salad mushy. If you're concerned about even distribution, you can use a silicone spatula to gently fold the potatoes instead of tossing.

Transfer the dressed potatoes to a large serving bowl. Thinly slice the 3 whole celery stalks and 0.5 cup red onion, then add them to the bowl. Chop the 0.33 cup fresh dill and 0.25 cup fresh chives and sprinkle them over the top. Gently fold everything together just until the vegetables are evenly distributed throughout the salad.

Here's where it gets fun—taste and adjust the seasoning if needed. If the salad needs more tang, add a splash of the white wine vinegar. If it needs more sweetness, add another ½ teaspoon of granulated sugar. The salad should be bright, slightly sweet, and packed with that signature mustard crunch from the celery.

Cover the bowl and refrigerate the potato salad for at least 30 minutes before serving. This chilling time allows all the flavors to meld together and the potatoes to absorb the dressing completely. The longer it chills, the better the flavors will develop—up to 4 hours is ideal if you're making this ahead of time.

When ready to serve, give the salad one final gentle toss to redistribute any settled ingredients. The final texture should be creamy from the dressing, crunchy from the celery and onion, and fresh from the herbs. Serve it at room temperature for the best experience, especially on warm days when the bright flavors really shine.

Wine and beer pairings for this chrissy teigen potato salad

Crisp White Wine

This mustard-based potato salad pairs beautifully with a dry Riesling from Germany or a Sauvignon Blanc from New Zealand. The acidity in these wines cuts through the richness of the mustard while complementing the bright herbs.

I love a Dr. Loosen Blue Slate Riesling—its crisp finish cleanses your palate between bites. 🍷

Light Beer Options

A Belgian witbier like Hoegaarden or a German Helles lager balances the salad’s tangy dressing without overpowering. The citrus notes in witbier mirror the lemon juice in the recipe, while a Sierra Nevada Pale Ale adds a subtle hoppy contrast. Serve these chilled for the best experience.

Sparkling Pairings

For a refreshing twist, try Prosecco or Cava—their bubbles and acidity refresh your palate after each bite. A La Marca Prosecco with its delicate fruit notes enhances the salad’s herbal brightness. Avoid heavy sparkling wines like Champagne; they can clash with the mustard’s boldness.

Non-Alcoholic Choices

For a mocktail, mix sparkling apple cider with a splash of lemon juice and serve over ice. The effervescence mimics wine’s cleansing effect, while the apple’s sweetness balances the mustard’s tang. A Martinelli’s Sparkling Cider works perfectly—just add ice and a lemon wedge. 🍏

Regional Wine Twists

In California, opt for a Chenin Blanc with its honeyed notes that contrast the mustard’s sharpness. For Texas BBQ pairings, a Viognier from Paso Robles adds floral complexity. Always let the wine’s acidity guide your choice—it’s the secret to harmony.

Serving Temperature

Serve white wine and beer chilled between 45-50°F to preserve their crispness. Sparkling wines should be 38-42°F—too warm dulls their bubbles. I keep mine in an ice bucket for 15 minutes before serving.

Never serve wine straight from the fridge; let it breathe for 10 minutes at room temperature first. ✨

Frequently asked questions