Mustard Potato Salad
Updated May 31, 2025
This mustard potato salad recipe is made with baby potatoes and tossed in a creamy mustard and Greek yogurt based dressing. Celery, shallots and chives finish things off.
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My Mustard Potato Salad is So Good!
Mustard potato salad happened in my kitchen after I went a little overboard during a baby potato sale. I had already made air fryer baby potatoes and even grilled baby potatoes with the haul I got, and was just looking for something different to finish them out, so I decided to try a mustard-style potato salad without the mayo or eggs. The dressing’s made with Greek yogurt, Dijon, and a splash of vinegar, and I toss everything together while the potatoes are still warm, so it really soaks in. Now I buy baby potatoes on purpose just to make this mustard potato salad.
Happy Cooking!
– Yumna
Mustard Potato Salad Ingredients
- Baby Potatoes: I use small yellow or red potatoes and just cut them in half. No peeling needed. Boil until fork-tender, then toss them with the dressing while they’re still warm so they soak up the flavor.
- Mustard Potato Salad Dressing: Made with Dijon, Greek yogurt, red wine vinegar, olive oil, honey, salt, and pepper. You can substitute some of the ingredients out if needed, like apple cider vinegar for the red wine vinegar, regular mustard for Dijon, etc.
- Crunchy Add-Ins: I mix in diced celery, shallot, and chives. Green onion works if you don’t have chives.
How to Make Mustard Potato Salad
Mustard Potato Salad Recipe
Ingredients
- 3 pounds baby potatoes rinsed, halved
- 2 teaspoons salt plus more to taste
- 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
- 3 celery stalks diced
- 1 shallot minced
- ¼ cup chives minced
Instructions
- Place potatoes in a large pot and cover with cold water by 1 inch. Add salt and bring to a boil over medium heat. Reduce to a simmer and cook for 10 to 15 minutes, or until the potatoes are fork tender. Drain and set aside.
- While the potatoes cook, make the dressing. In a large bowl, whisk together Dijon, Greek yogurt, red wine vinegar, honey, black pepper and olive oil until emulsified. Add the warm potatoes directly on top of the dressing, tossing gently to evenly coat the potatoes.
- Add celery, shallot, and chives. Season to taste with salt and pepper. Chill salad for at least one hour before serving.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Mustard Potato Salad recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
Recipe Variations
- Add fresh herbs or more seasoning. Adding fresh herbs such as parsley, dill, or basil to the salad gives it some oomph. Try adding a teaspoon of celery seeds for a stronger celery flavor.
- Add more or less mustard. If you want an extra tangy sauce or one that’s a little milder, you can easily adjust how much mustard you use.
- Add some more veggies. If you like the added texture of crunchy vegetables, chop up some bell peppers or add finely diced carrots.
- Add dill pickle relish. If you love pickles in the potato salad, relish is an easy choice. You can chop some up yourself or use store-bought. You could also sweeten it up with sweet pickle relish.
- Add boiled eggs. Sometimes a potato salad just needs eggy goodness, and this Dijon mustard potato salad will still taste incredible with the addition of chopped boiled eggs and add even more protein!
Serving Ideas
FAQs
Potato salads are perfect for making ahead of time and can be stored for up to 3-4 days. Store this Dijon mustard potato salad in an airtight container in the fridge. When you’re ready to serve, give it a quick stir to redistribute the sauce and flavors, and adjust the seasoning if necessary. You can add a splash of Greek yogurt or lemon juice to freshen it up if needed.
Absolutely! You can experiment with different types of mustard, such as whole-grain mustard, honey mustard, or spicy mustard. Just keep in mind that different mustards may alter the flavor and consistency of the sauce.
Yes, you can use other types of potatoes such as red potatoes, Yukon gold potatoes, russet potatoes, or fingerling potatoes. Just be sure to adjust the cooking time accordingly, as different types of potatoes may require different cooking times.
If the potato salad is watery, the potatoes might not have been drained well and allowed time to dry before adding to the sauce, or the potatoes could be overcooked and unable to absorb as much water. You can drain off any excess liquid and adjust the dressing as needed, or add more potatoes to help soak it up.
Comments
Second time making this and it is absolutely delicious, you don’t miss the mayo.
I agree, Greek yogurt is a great substitute. So glad you like it, Diane!!