Mustard Potato Salad, Mediterranean-Style
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
6 mins
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Servings
8 people
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Calories
1509 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Mustard Potato Salad, Mediterranean-Style
Description
The Mustard Potato Salad starts with thinly slicing small potatoes such as new potatoes, Yukon gold, or red potatoes, which are then gently simmered until tender but still hold their shape. The potatoes are drained and immediately dressed with a vinaigrette made from extra virgin olive oil, white wine vinegar, Dijon mustard, sumac, black pepper, and ground coriander. This dressing provides tanginess and subtle spice.
Once dressed, the potatoes are combined with chopped red onions, fresh parsley, dill, and capers, adding layers of herbal brightness and briny contrast. The salad is served at room temperature after allowing the flavors to meld, delivering a balanced, textured dish with a slight bite from raw onion and freshness from the herbs.
It works well as a side dish for Mediterranean meals or any occasion where a tangy potato accompaniment is desired.
For make-ahead preparation, dress the potatoes with vinaigrette alone and refrigerate; add onions, herbs, and capers just before serving. Leftovers keep for a few days when refrigerated tightly covered. Proper slicing with a mandoline ensures even cooking and texture.
Ingredients
- 1 1/2 lb potato such as new potatoes, Yukon gold potatoes, or red potatoes, small
- water
- tsp salt
- 1/4 cup red onion chopped
- 1/4 cup parsley fresh chopped
- 1/4 cup dill chopped
- 2 tbsp capers
Dijon Vinaigrette
- 1/3 cup extra virgin olive oil
- 2 tbsp white wine vinegar
- 2 tsp Dijon mustard
- 1/2 tsp sumac ground
- 1/2 tsp black pepper
- 1/4 tsp ground coriander
Instructions
- Wash and scrub the potatoes and dry them well. Slice potatoes thinly using a mandoline slicer. I used this slicer (affiliate link).
- Place potatoes in a pot and add water to cover by 1 inch. Bring to a boil. Add salt. Turn the heat down and allow the potatoes to simmer for about 6 minutes or so until they're tender (you should be able to poke the potatoes with a fork).
- Add vinaigrette ingredients to a small bowl and whisk until well-combined.
- When the potatoes are ready, remove from heat and drain well. Place them in a large mixing bowl and immediately dress them with the Dijon mustard dressing. Gently toss to coat.
- Add onions, fresh herbs, and capers. Toss gently to combine.
- Transfer the potatoes to a serving platter. For best results, allow the potato salad some time to marinade before serving. You can refrigerate it for 1 hour or so but be sure to bring it to room temperature before serving.
Notes
- For best flavor, dress potatoes with vinaigrette right after cooking while still warm to absorb the dressing better.
- The salad can be made ahead by dressing potatoes without onions, herbs, and capers; add these ingredients just before serving.
- Refrigerate leftovers covered for up to 3 days, bringing to room temperature before serving to enhance taste.
- Using a mandoline slicer ensures evenly thin potato slices for consistent cooking and texture.
- This salad pairs well with various Mediterranean dishes and cold plates.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 1509 kcal
% Daily Value*
| Calories | 150.9kcal | 8% |
| Carbohydrates | 15.8g | 5% |
| Protein | 2g | 4% |
| Fat | 7.2g | 11% |
| Saturated Fat | 1.1g | 6% |
| Potassium | 386.6mg | 8% |
| Fiber | 2.2g | 9% |
| Sugar | 0.9g | 2% |
| Vitamin A | 271.3IU | 5% |
| Vitamin C | 20.9mg | 23% |
| Calcium | 15.8mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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