If you are craving a potato salad that bursts with flavor and excitement, this Tangy Mustard Potato Salad Recipe is exactly what you need. With a bright and zesty blend of Dijon and grainy mustard, fresh herbs, and a delightful touch of peperoncini heat, this salad strikes the perfect balance between creamy and tangy. Whether you’re bringing it to a picnic or serving it alongside grilled meats, this dish is sure to become a favorite for all your gatherings.
Ingredients You’ll Need
Gathering fresh, straightforward ingredients is key to making this Tangy Mustard Potato Salad Recipe shine. Each component brings its own magic—creamy mayonnaise mellows the tang, fresh herbs add color and aroma, and the potatoes create the satisfying base.
- Baby Yukon gold potatoes (1 pound): Their creamy texture and thin skins make them ideal for salad—no peeling required!
- Chives (2 tablespoons, finely chopped): Adds a subtle oniony freshness that brightens every bite.
- Tarragon (2 tablespoons, finely chopped) or dill: Provides a lovely herbal note with just the right hint of anise (or the fresh, slightly tangy flavor of dill).
- Extra virgin olive oil (3 tablespoons): Offers a fruity richness and helps emulsify the mustard vinaigrette.
- Lemon juice (1 tablespoon): Delivers a sharp citrus tang that elevates the flavor complexity.
- Dijon mustard (1 ½ tablespoons): The star of the recipe, bringing smooth tanginess.
- Grainy mustard (1 ½ tablespoons): Adds texture and a punch of sharp mustard flavor.
- Mayonnaise (3 tablespoons): For that luscious creaminess that binds the salad beautifully.
- Peperoncini (5, finely chopped): A little spicy and briny bite that livens up the whole dish.
- Kosher salt (1 teaspoon, or more to taste): Essential for seasoning and enhancing all the flavors.
How to Make Tangy Mustard Potato Salad Recipe
Step 1: Cook the Potatoes
Start by placing your baby Yukon gold potatoes in a pot and cover them generously with water. Don’t forget to add kosher salt to the water—it seasons the potatoes right from the start. Bring the pot to a boil and let the potatoes cook until fork tender, which usually takes about 10 to 12 minutes. Once cooked, drain the potatoes and let them cool slightly before slicing them into ¼ inch rounds. This ensures they hold their shape while soaking up all the delicious dressing.
Step 2: Make the Dijon Vinaigrette
While the potatoes cool, whip up the dynamic Dijon vinaigrette. In a small bowl, whisk together extra virgin olive oil, zesty lemon juice, smooth Dijon mustard, grainy mustard for texture, creamy mayonnaise, and finely chopped peperoncini. Add kosher salt to taste. This blend brings the perfect harmony of creaminess, tang, and a touch of heat that defines this salad.
Step 3: Assemble the Potato Salad
In a large mixing bowl, combine the sliced potatoes with your perfectly balanced vinaigrette and the chopped herbs—chives and tarragon or dill. Gently toss everything together, making sure each potato slice is beautifully coated in that tangy mustard dressing and aromatic herbs. Serve immediately or chill for a bit to deepen the flavors.
How to Serve Tangy Mustard Potato Salad Recipe
Garnishes
Enhance your Tangy Mustard Potato Salad Recipe presentation by sprinkling additional finely chopped chives or a few extra slices of peperoncini on top. A light dusting of freshly cracked black pepper or a few lemon zest strands can also elevate the look and flavor while adding freshness.
Side Dishes
This potato salad pairs wonderfully with barbecued meats like ribs or grilled chicken, providing a refreshing tang to complement smoky flavors. Try serving it alongside roasted vegetables or a rustic, crusty bread for a well-rounded meal that’s both satisfying and flavorful.
Creative Ways to Present
For a fresh twist, serve the salad in hollowed-out mini bell peppers or cherry tomatoes for single-serving bites at parties. You can also pile it atop crisp lettuce leaves for a casual, yet elegant, presentation that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which might be hard to believe), place your Tangy Mustard Potato Salad Recipe in an airtight container and refrigerate. It will stay fresh and delicious for up to three days, making it an easy grab-and-go option for busy days.
Freezing
Potato salad generally doesn’t freeze well because the texture of potatoes can become watery and mushy after thawing. For the best taste and quality, it’s recommended to enjoy this salad fresh rather than freeze it.
Reheating
This dish is best enjoyed cold or at room temperature. If you prefer it slightly warmed, allow it to sit out of the fridge for about 30 minutes before serving. Avoid microwaving as it can alter the creamy consistency of the dressing.
FAQs
Can I use other types of potatoes?
Absolutely! While baby Yukon golds provide creaminess and hold well, red potatoes or fingerlings work nicely too. Just make sure to cook them until tender and slice evenly for the best texture in your Tangy Mustard Potato Salad Recipe.
Is it possible to make this salad vegan?
Yes! Simply swap out mayonnaise for a vegan alternative and double-check that your mustard contains no animal products. The rest of the ingredients are naturally vegan-friendly, so you won’t miss a thing!
How spicy is the salad with peperoncini?
Peperoncini peppers add a gentle, tangy heat rather than intense spiciness, enhancing the salad’s overall flavor without overwhelming your palate. If you prefer less heat, reduce the amount or omit them entirely.
Can I prepare the dressing separately in advance?
Definitely. The Dijon vinaigrette can be made a day ahead and refrigerated. Just give it a good stir before tossing it with the potatoes to bring the flavors back to life.
What if I don’t have fresh tarragon? Can I use dried?
Fresh herbs are best for brightness, but if you only have dried tarragon, use about a teaspoon instead of two tablespoons, and add it earlier in the preparation so the flavor can develop in the dressing.
Final Thoughts
This Tangy Mustard Potato Salad Recipe is a wonderful way to brighten up your meals with remarkable flavor and simple ingredients. It’s a dish I love sharing with friends and family because it truly stands out with its unique combination of tangy mustard, fresh herbs, and a touch of heat. Give it a try—you might just find your new go-to potato salad for every occasion!
Print
Tangy Mustard Potato Salad Recipe
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A tangy and flavorful mustard potato salad featuring tender baby Yukon gold potatoes tossed in a zesty Dijon vinaigrette with fresh herbs and a hint of peperoncini for a subtle kick. This quick and easy salad is perfect for picnics, barbecues, or as a side dish for any meal.
Ingredients
Potatoes
- 1 pound baby Yukon gold potatoes (or red potatoes)
Herbs
- 2 tablespoons chives (finely chopped)
- 2 tablespoons tarragon (finely chopped or use dill)
Dressing
- 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 add kosher salt. Bring the water to a boil and let the potatoes cook until fork tender, about 10-12 minutes.
- Drain and cool: Drain the cooked potatoes and allow them to cool for a few minutes. Once cool enough to handle, slice the potatoes into ¼ inch thick circles.
- Make the Dijon vinaigrette: In a small bowl, combine the extra virgin olive oil, lemon juice, Dijon mustard, grainy mustard, mayonnaise, finely chopped peperoncini, and salt. Mix well to combine and adjust the seasoning to your taste.
- Assemble potato salad: In a large mixing bowl, add the sliced potatoes. Pour the prepared vinaigrette and add the chopped chives and tarragon. Toss everything gently to evenly coat the potatoes with the dressing and herbs.
- Serve: Serve the potato salad immediately or chilled, as preferred.
Notes
- Use baby Yukon gold potatoes for a creamy texture, or substitute with baby red potatoes.
- Tarragon can be replaced with dill for a slightly different herbaceous note.
- Adjust the amount of kosher salt to taste, especially if using salted butter or other salty condiments.
- For a spicier salad, increase the amount of chopped peperoncini or add a pinch of cayenne pepper.
- This salad can be made a few hours ahead and refrigerated to allow flavors to meld.
