Tangy Mustard Potato Salad

Name: Tangy Mustard Potato Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 pound baby Yukon gold potatoes (or red potatoes); 2 tablespoons chives (finely chopped); 2 tablespoons tarragon (finely chopped or use dill); 3 tablespoons extra virgin olive oil; 1 tablespoon lemon juice; 1 ½ tablespoons Dijon mustard; 1 ½ tablespoons grainy mustard; 3 tablespoons mayonnaise; 5 peperoncini (finely chopped); 1 teaspoon kosher salt (or more to taste)

Try this Mustard Potato Salad for a tangy, buttery, and satisfying dish! Baby Yukon gold potatoes are tossed in a zesty Dijon vinaigrette with fresh herbs, creating a light and refreshing flavor. Serve it at summer barbecues or family potlucks for a crowd-pleasing side to any meal.

Jump to Recipe

Peppers and potato salad in a serving bowl.

Why This Recipe Works

You won’t believe how quick and easy this mustard potato salad is to prepare. It’s my favorite option for the hot summer months when I don’t want to spend much time in the kitchen.

All you have to do is boil the potatoes, mix the vinaigrette, and assemble your salad. The entire recipe comes together in 20 minutes! The baby Yukon gold potatoes provide a creamy texture that pairs beautifully with the tangy Dijon vinaigrette.

Dijon mustard, grainy mustard, and mayonnaise in the vinaigrette add depth and creaminess, while the fresh chives and tarragon bring a burst of herbaceous flavor. If you’re interested in a unique spin on potato salad, try my roasted potato salad!

Ingredients

Baby Yukon Gold Potatoes: Provide a creamy, buttery texture and slightly sweet flavor, making this variety perfect for potato salad.
Chives: Add a mild onion flavor and a pop of green color to the salad.
Tarragon: Offers a distinct anise-like flavor that pairs well with the mustard vinaigrette.
Olive Oil: Adds richness and helps emulsify the vinaigrette. Splurge on a good-quality extra-virgin olive oil brand here.
Lemon: Provides a bright, tangy flavor that balances the richness of the oil and mayo.
Dijon: Adds a smooth, tangy flavor with a slight bite. It also helps emulsify the dressing.
Grainy mustard: Gives the dressing some texture and adds an extra tangy element. Use your favorite type!
Mayonnaise: Adds creaminess and a touch of richness to the dressing. Both regular or light mayo can work for this mustard potato salad.
Pepperoncini: Introduces a mild heat and tangy flavor that enhances the vinaigrette.

Boiling potatoes, mixing dressing, and chopping potatoes.

Instructions

Cook the Potatoes: Add the potatoes to a pot of water, and season them with kosher salt. Bring the potatoes to a boil and cook until fork-tender, which takes about 10-12 minutes. Drain and let them cool for a few minutes, then slice into ¼ inch circles.
Make the Vinaigrette: Add the olive oil, lemon juice, Dijon mustard, grainy mustard, mayonnaise, chopped pepperoncini, and salt to a small bowl. Mix to combine. You can taste and adjust the seasoning if necessary.
Assemble the Salad: Add the sliced potatoes to a mixing bowl. Pour the vinaigrette over the potatoes, add the chopped chives and tarragon, and toss to combine.
Serve: Serve your mustard potato salad immediately or chill it in the refrigerator until you’re ready to serve. Enjoy it with barbecue favorites like grilled steak kabobs, grilled zucchini and squash, or grilled bruschetta chicken.

Substitutions & Variations

Potatoes: You can use fingerling or red potatoes as an equally delicious alternative to baby Yukon gold potatoes.
Herbs: Substitute tarragon with dill, parsley, or cilantro for distinct fresh herb profiles.
Olive Oil: If you prefer a lighter flavor, try avocado or grapeseed oil instead of olive oil.
Lemon: Apple cider vinegar or white wine vinegar make good alternatives to lemon.
Mustard: Replace Dijon with spicy brown mustard or honey mustard for a different twist.
Mayonnaise: For a lighter option, swap mayo with Greek yogurt or sour cream.
Pepperoncini: Try capers or chopped pickles if pepperoncini are unavailable.
Veggies: Incorporate your favorite fresh veggies like celery, red onion, pickled, carrots, green peas, or peppers.

Storing & Reheating

Make sure your mustard potato salad leftovers stay fresh and delicious with these storage tips:

Fridge: Transfer it to an airtight container and keep it in the fridge for up to 3 days.
Freezer: I don’t recommend freezing this mustard potato salad. The potatoes will turn grainy and the mayo may separate once thawed.
Reheating: Potato salad is best served chilled or at room temperature. If needed, let it sit at room temperature for 15 minutes before serving.
Prep Ahead: You can prepare the potatoes and vinaigrette up to a day in advance, then combine everything just before serving.

Expert Tips

Use Waxy Potatoes: Waxy varieties, like Yukon gold or red potatoes, hold their shape better and have an ultra-creamy texture.
Don’t Overcook the Potatoes: Overcooked potatoes can become too soft and break apart, especially when mixed with dressing.
Blend the Vinaigrette: Use a blender or immersion blender to ensure the vinaigrette is smooth, creamy, and well-emulsified.
Cool the Potatoes: Let the potatoes stand for a few minutes before adding the vinaigrette to prevent a mushy texture.
Chill Before Serving: Chilling the salad gives the flavors time to meld together. I suggest leaving it in your fridge for around 30-60 minutes before serving.
Mix the Salad Gently: Toss the salad gently to avoid breaking the potato slices. You want your mustard potato salad to be full of potato chunks!

FAQs

Is this mustard potato salad best served warm or cold?

It can be served either way, but potato salad is typically enjoyed chilled. I prefer chilled mustard potato salad, but it’s a personal preference.

Can I make this salad ahead of time?

Yes, you can make this mustard potato salad up to a day in advance. Cover the bowl or keep it in an airtight container, then store it in the fridge until you’re ready to serve it.

How do I prevent the potato salad from becoming mushy?

To prevent a mushy mustard potato salad, remember to stop boiling the potatoes as soon as they’re tender. Also, let them cool slightly before adding the dressing.

If you enjoyed this mustard potato salad, take a peek at some more potato dishes like these:

If you try this Mustard Potato Salad, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!