Description
A tangy, vibrant twist on classic potato salad, this mustard potato salad combines tender waxy potatoes with a creamy, sharp Dijon mustard dressing. Crisp celery and fresh herbs add crunch and brightness, making it a perfect side for BBQs, picnics, or any casual meal. Light yet flavorful, it’s easy to make and a guaranteed crowd-pleaser.
Ingredients
Scale
- 2 pounds waxy potatoes (Yukon Gold or red), scrubbed and chopped
- 3 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar or fresh lemon juice
- 3 tablespoons olive oil or light mayonnaise
- 1/2 cup finely chopped celery or dill pickles
- 1/4 cup fresh parsley or chives, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Boil potatoes in salted water until tender but firm, about 15-20 minutes. Drain and cool slightly.
- Whisk mustard, vinegar (or lemon juice), olive oil (or mayo), salt, and pepper to make the dressing.
- Chop celery or pickles and herbs.
- Gently fold potatoes with dressing, celery/pickles, and herbs. Adjust seasoning if needed.
- Chill for at least 30 minutes before serving for best flavor.
Notes
- Use waxy potatoes to prevent the salad from becoming mushy.
- Adjust mustard and acidity to your taste for a brighter or milder flavor.
- For a creamier version, add more mayonnaise or a dollop of Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6-8
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg