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Mustard Potato Salad Recipe

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4 from 5 reviews

This vibrant Mustard Potato Salad combines tender baby potatoes with a tangy Dijon mustard and Greek yogurt dressing, complemented by crunchy celery, shallots, and fresh chives. It’s a refreshing and healthy twist on a classic side dish, perfect for picnics, barbecues, or casual meals.

Ingredients

Potatoes

  • 3 pounds baby potatoes, rinsed and halved
  • 2 teaspoons salt (plus more to taste)

Dressing

  • 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

Vegetables and Herbs

  • 3 celery stalks, diced
  • 1 shallot, minced
  • ¼ cup chives, minced

Instructions

  1. Cook the Potatoes: Place the halved baby potatoes in a large pot and cover them with cold water by about 1 inch. Add 2 teaspoons of salt to the water. Bring the pot to a boil over medium heat, then reduce the heat to a simmer and cook for 10 to 15 minutes, or until the potatoes are fork-tender. Drain the potatoes and set them aside while still warm.
  2. Prepare the Dressing: In a large mixing bowl, whisk together the Dijon mustard, Greek yogurt, red wine vinegar, honey, black pepper, and olive oil until the mixture is well emulsified and smooth. This tangy dressing forms the base flavor for the salad.
  3. Toss Potatoes with Dressing: Add the warm potatoes directly into the dressing bowl. Gently toss the potatoes to coat them evenly with the dressing, allowing the flavors to penetrate the warm potatoes for better absorption.
  4. Add Vegetables and Season: Stir in the diced celery, minced shallot, and chopped chives to the potato mixture. Season the salad with additional salt and black pepper according to your taste preferences.
  5. Chill and Serve: Refrigerate the potato salad for at least one hour to allow the flavors to meld and develop. Serve chilled as a refreshing side dish.

Notes

  • Use baby potatoes for best texture and flavor; regular potatoes can be substituted but may require different cooking times.
  • Chilling the salad for at least an hour enhances the flavor, but it can also be served slightly warm if preferred.
  • Greek yogurt adds creaminess with fewer calories than mayonnaise, making this a lighter option.
  • Adjust the amount of honey depending on your preferred level of sweetness.
  • For a creamier salad, add an extra tablespoon of Greek yogurt.
  • This salad can be made a day ahead and stored covered in the refrigerator for up to 2 days.

Find it online: https://simpleplatter.com/mustard-potato-salad-recipe/