Enjoy a tangy twist on a classic with this mustard potato salad recipe! Perfect for putlocks, picnics, or family dinners, it is a delicious side dish for all occasions. Made with simple ingredients, it's a delightful blend of flavors, ready in under one hour!
Potatoes are my favorite side dish, and I am sure you could have guessed it by now! From roasted ranch potatoes to mashed potatoes with cottage cheese, a generous collection of smashed potatoes (like yummy smashed potatoes with cheese!), and everything in between, I have a recipe for every day of the year!
This mustard potato salad is one of the easiest recipes to prepare. Once your potatoes are fork-tender, mix the dressing ingredients and add them to the hot potatoes. Then, add the crunchy red onions and fresh parsley. That's how easy this recipe is!
While this potato salad doesn't call for mayonnaise or Miracle Whip, you could try our pink potato salad if you'd like that ingredient, too.
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💎 Why This Recipe Works
- There's no need to wait for the potatoes to cool. This mustard potato salad comes together in under one hour!
- You can eat this potato salad warm or cold, depending on what you will be serving it with.
- This recipe enhances fresh flavors of herbs and dressings without the use of mayo, just like our Turkish potato salad. It is the perfect side dish for grilled meats, veggie fritters, or burgers.
🛒 Ingredients
- Potatoes: Red Bliss and Yukon Gold potatoes are ideal for their creamy texture and buttery taste, holding their shape well during cooking. Baby and fingerling potatoes, with their tender skin and uniform size, also make a great choice, providing a delightful bite and an appealing look. Russet potatoes tend to be less ideal, as they are fluffy once cooked and tend to break, not holding their shape. Ensure the potatoes are firm, smooth, and free from sprouts or green spots for the best results.
Be sure to check out the recipe card for all the ingredients and instructions you'll need to make this dish. Don't miss out on any of the details!
♻️ Substitutions and Variations
- Mustard: I use yellow mustard (American mustard) because it is mild, tangy, and bright - perfect for this flavorful side dish. If you like a sharper and spicier edge to your salad, you can swap for Dijon mustard instead.
- Apple Cider Vinegar: The closest substitute is white wine vinegar, which offers a similar fruity acidity with a slightly more refined flavor. If you prefer your dressing to be mellower, then use rice vinegar, as it has a milder, sweeter tang, which can soften the overall acidity of the mustard.
- Herbs: I used fresh parsley, however, you can use other fresh herbs or mix them! Fresh dill and tarragon are great options.
- Crunch: In addition to the onion, you can add chopped celery or radishes.
👩🏻🍳 How to Make Mustard Potato Salad
- Boil the potatoes in salted water and cool. [Picture 1]
- Combine the honey mustard dressing. [Picture 2]
- Dress the potatoes, then add onions and parsley. [Picture 3]
- Serve the mustard potato salad warm or cold. [Picture 4]
🙋♀️ People Also Ask [FAQs]
To reduce the tartness of the dressing in the mustard potato salad, you can increase the honey slightly for added sweetness. Alternatively, use milder vinegar, like rice vinegar, or add a bit more olive oil to soften the sharp flavors of the mustard and vinegar. You could also add a little dill pickle relish or sweet pickle relish instead, but be mindful, as these can quickly overwhelm the dish.
Store the leftover mustard potato salad in an airtight container in the refrigerator for up to 4 days. It's not suitable for freezing, as the texture of the potatoes may become grainy and waterlogged once thawed. While the salad can be gently warmed in the microwave, it tastes best when freshly prepared and served warm.
💡 Pro Tips
- Vegan: For a vegan mustard potato salad, replace the honey with some maple syrup or agave nectar.
- Cooling Time: In the recipe card, I suggest letting the boiled potatoes cool for 5 minutes before dressing. This prevents the dressing from becoming too oily when it contacts the hot potatoes, so don't skip this step!
🍴 More Delicious Recipes to Try
Tried this recipe? Drop a ⭐ review and tag @TaterTales on Pinterest—we’d love to see your creation!
🍽️ Recipe
Mustard Potato Salad (No Mayo)
Ingredients
- 500 g Baby Potatoes
- 2 tablespoon Yellow Mustard
- 2 tablespoon Apple Cider Vinegar
- 2 tablespoon Olive Oil
- ½ tablespoon Honey
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
- ½ Red Onion Finely Chopped
- 2-3 tablespoon Fresh Parsley Finely Chopped
Instructions
- Wash the potatoes. Cut them into pieces roughly of the same size. Should you leave the baby potatoes whole, then pierce them with a fork a couple of times; this will allow the salt from the water to season the potatoes and the skin won't burst open while in the boiling water.
- Add the potatoes to a large pan of cold water with salt and heat up. Boil the potatoes in salted water until they are tender, about 10-15 minutes from when they start simmering. Drain well and let cool slightly for 5 minutes.
- In a clean jar for which you have a lid, add the olive oil, mustard, apple cider vinegar, honey, salt, and pepper. Close the jar, and shake it well until all the ingredients are completely incorporated with each other. Taste and adjust seasoning as required.
- In a large bowl, gently toss the warm potatoes with the dressing. Add the dressing a little at a time, ensuring not to overdress the salad. Mix by inserting two spoons from the sides of the bowl, and lifting from underneath. This will help keep the potato pieces intact.
- Add the green onions and chopped parsley and mix again until well combined.
- The mustard potato salad without mayonnaise is ready. Enjoy!
Notes
- Storage: Store the leftover mustard potato salad in an airtight container in the refrigerator for up to 4 days. It's not suitable for freezing, as the texture of the potatoes may become grainy and waterlogged once thawed. While the salad can be gently warmed in the microwave, it tastes best when freshly prepared and served warm.
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