Mustard Potato Salad (No Mayo)

Glass plate with mustard potato salad with chopped red onion and fresh parsley.

5 from 3 votes

Mustard Potato Salad (No Mayo)

This mustard potato salad recipe comes together in under one hour with a handful of staple ingredients. Without mayonnaise, this is perfect warm or room temperature!

Prep Time25

Cook Time25

Total Time50

Course: Salad, Side Dish

Cuisine: American

Diet: Vegetarian

Servings: Portions

Calories: 359kcal

Author: Elle John

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

Metric - US Customary

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.

Nutrition