4.9 from 206 votes
Mustard Potato Salad, Mediterranean-Style
This Mediterranean-style Mustard Potato Salad features thinly sliced small potatoes tossed in a Dijon vinaigrette enhanced with sumac, black pepper, and coriander. Fresh red onion, parsley, dill, and capers add bright, herbaceous, and savory notes that complement the tender yet firm potatoes. The salad benefits from marinating to meld the flavors while maintaining a refreshing, slightly tangy profile.
Prep Time
15 mins
Cook Time
6 mins
Servings:
8
people
Calories:
1509 kcal
Course:
Side Dish
Cuisine:
Mediterranean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 people
Amount Per Serving
Calories 1509
% 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.