Tangy Mustard Potato Salad
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.
Servings: 4 servings
Calories: 273kcal
Ingredients
Mustard Potato Salad
- 1 pound baby Yukon gold potatoes or red potatoes
- 2 tablespoons chives finely chopped
- 2 tablespoons tarragon finely chopped or use dill
Dijon Vinaigrette
- 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
Instructions
Cook the potatoes
- Add the potatoes to a pot, cover with water and salt with kosher salt. Bring to a boil and cook until fork tender, about 10-12 minutes.
- Drain and let cool for a few minutes. Slice the potatoes into ¼ inch circles.
Make the dijon vinaigrette
- Add the olive oil, lemon juice, dijon mustard, grainy mustard, mayonnaise, chopped peperoncini and salt to a small bowl. Mix to combine and adjust seasoning to taste.
Assemble potato salad
- In a mixing bowl add the sliced potatoes, pour the vinaigrette and chopped herbs, toss together and serve.
Nutrition
Calories: 273kcal | Carbohydrates: 23g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 783mg | Potassium: 643mg | Fiber: 4g | Sugar: 1g | Vitamin A: 272IU | Vitamin C: 37mg | Calcium: 65mg | Iron: 2mg