Mustard Potato Salad Recipe
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.
Servings: 6 servings
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
Storage: Store this mustard potato salad in an airtight container in the fridge for up to 3-4 days. 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.
Tips:
Use waxy potatoes. Waxy potatoes such as red or new potatoes work best in this recipe as they hold their shape well and don't turn mushy when boiled.
Cut the veggies into bite-sized pieces. Chopping the veggies into small, bite-sized pieces makes them easier to eat and adds texture to the salad.
Chill the salad before serving. Allowing the potato salad to chill in the fridge for a few hours or overnight before serving allows all the flavors to meld together and makes it even more delicious.
Add the sauce while the potatoes are still warm. Adding the the warm potatoes to the mustard sauce allows it to penetrate the potatoes better, resulting in a more flavorful dish.
Nutrition
Calories: 295kcal | Carbohydrates: 42g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 0.3mg | Sodium: 848mg | Potassium: 997mg | Fiber: 5g | Sugar: 3g | Vitamin A: 90IU | Vitamin C: 46mg | Calcium: 41mg | Iron: 2mg
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