Mustard Potato Salad
User Reviews
5
Mustard Potato Salad
Description
The Mustard Potato Salad starts with boiling halved baby potatoes until fork tender, then mixing them warm into a dressing made from Dijon mustard, Greek yogurt, red wine vinegar, honey, and olive oil, flavored with salt, pepper, and black pepper. The warmth of the potatoes helps the dressing absorb fully, enhancing flavor throughout.
Diced celery provides a crisp texture contrast alongside minced shallot and fresh chives, which add mild onion and herbal notes. The combination creates a creamy yet tangy salad with varied textures, sustained by the waxy baby potatoes that hold shape well without turning mushy.
Chilling the salad before serving allows the flavors to meld and develop a balanced harmony between the tangy mustard and vinegar, the creamy yogurt, and the gentle sweetness of honey. This side pairs well with a variety of main dishes and serves as a refreshing option for gatherings or meal prep.
Using waxy potato varieties is important for the texture, and serving the salad cold with a quick stir to redistribute dressing preserves its appeal. Adjust seasoning before serving to maintain flavor balance.
Ingredients
- 3 pounds baby potato rinsed, halved
- 2 teaspoons salt plus more to taste
- 2 tablespoons Dijon mustard
- 2 tablespoons Greek yogurt
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- ¼ teaspoon black pepper plus more to taste
- ⅓ cup olive oil
- 3 celery diced, stalks
- 1 shallot minced
- ¼ cup chives minced
Instructions
- Place potatoes in a large pot and cover with cold water by 1 inch. Add salt and bring to a boil over medium heat. Reduce to a simmer and cook for 10 to 15 minutes, or until the potatoes are fork tender. Drain and set aside.
- While the potatoes cook, make the dressing. In a large bowl, whisk together Dijon, Greek yogurt, red wine vinegar, honey, black pepper and olive oil until emulsified. Add the warm potatoes directly on top of the dressing, tossing gently to evenly coat the potatoes.
- Add celery, shallot, and chives. Season to taste with salt and pepper. Chill salad for at least one hour before serving.
Notes
- Store the potato salad in an airtight container in the refrigerator for up to 3-4 days.
- Before serving leftovers, stir the salad well and adjust seasoning or add a splash of Greek yogurt or lemon juice to refresh flavors.
- Choose waxy potatoes like red or new potatoes to keep the salad from becoming mushy.
- Cut celery, shallot, and chives into small, bite-sized pieces to enhance texture and ease of eating.
- Chill the salad for a few hours or overnight to allow flavors to meld thoroughly.
- Add the dressing to warm potatoes to help the flavors penetrate and blend better.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 0.3mg | 0% |
| Sodium | 848mg | 35% |
| Potassium | 997mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 46mg | 51% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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