If you’re on the hunt for a fresh and flavorful twist on a classic side dish, this Tangy Mustard Potato Salad Recipe will quickly become your new favorite. It’s bright, creamy, and packed with just the right amount of tang from both Dijon and grainy mustard, perfectly complemented by the mellow baby Yukon gold potatoes and a subtle kick from chopped peperoncini. Every bite bursts with layers of texture and vibrant flavor, making it an unbeatable crowd-pleaser whether you’re grilling, picnicking, or simply craving a satisfying salad that stands out.
Ingredients You’ll Need
The beauty of this Tangy Mustard Potato Salad Recipe lies in its simplicity and the harmony of a handful of fresh ingredients. Each one is carefully chosen to contribute unique notes—creamy, tangy, herby, and mildly spicy—resulting in a salad that’s balanced and irresistibly delicious.
- Baby Yukon gold potatoes (1 pound): Their creamy texture and thin skin hold up beautifully without needing peeling.
- Chives (2 tablespoons, finely chopped): Adds a mild oniony freshness that lifts the whole dish.
- Tarragon (2 tablespoons, finely chopped): Offers a subtle anise flavor—but dill is a great swap if you prefer.
- Extra virgin olive oil (3 tablespoons): Creates a smooth base for the vinaigrette and brings richness.
- Lemon juice (1 tablespoon): Brightens the salad and adds a fresh citrus zing.
- Dijon mustard (1 ½ tablespoons): Brings sharpness and depth to the tangy dressing.
- Grainy mustard (1 ½ tablespoons): Adds texture and a rustic punch of mustard flavor.
- Mayonnaise (3 tablespoons): Makes the salad luxuriously creamy without overpowering.
- Peperoncini (5, finely chopped): Introduces a pleasantly mild heat and vibrant acidity.
- Kosher salt (1 teaspoon or more to taste): Essential for seasoning and balancing all flavors perfectly.
How to Make Tangy Mustard Potato Salad Recipe
Step 1: Cook the Potatoes
Start by placing the baby Yukon gold potatoes in a pot and cover them with water seasoned with kosher salt. Bring this to a gentle boil and cook until the potatoes are fork-tender, around 10 to 12 minutes. Cooking them just right is crucial—you want them soft but still holding their shape.
Step 2: Cool and Slice
Once cooked, drain the potatoes and give them a few minutes to cool just enough to handle. Slice each potato into ¼ inch rounds, which creates perfect bite-sized pieces for your salad and helps them soak up the dressing beautifully.
Step 3: Make the Dijon Vinaigrette
In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, grainy mustard, mayonnaise, finely chopped peperoncini, and kosher salt. This mixture is where all the tangy magic happens—combine until smooth and taste to adjust seasoning to your liking.
Step 4: Assemble the Salad
Place the sliced potatoes in a large mixing bowl, pour over your mustard vinaigrette, and sprinkle with the freshly chopped chives and tarragon. Toss everything gently until each potato slice is coated lovingly in that vibrant dressing and flecks of herbs.
How to Serve Tangy Mustard Potato Salad Recipe
Garnishes
For the perfect finishing touch, scatter a few extra chopped chives or tarragon leaves on top right before serving. A light dusting of freshly cracked black pepper or a few thin slices of radish can add a delightful crunch and fresh appeal.
Side Dishes
This potato salad pairs beautifully with grilled meats like chicken or steak, brightening every bite with its zingy dressing. It also complements barbecued vegetables, sandwiches, or can even star as a standalone picnic dish during warm weather.
Creative Ways to Present
For a fun twist, serve the salad in individual small bowls or mason jars for gatherings. You could also layer it alongside crisp greens and roasted veggies on a platter to create a colorful, inviting spread that draws everyone to the table.
Make Ahead and Storage
Storing Leftovers
This salad holds up wonderfully in the fridge for up to 3 days. Keep it covered tightly with plastic wrap or in an airtight container to maintain its fresh tang and creamy texture. Give it a gentle stir before serving, as some dressing may settle at the bottom.
Freezing
Freezing is not recommended for this Tangy Mustard Potato Salad Recipe, as the mayonnaise and fresh herbs tend to separate and lose their texture after thawing. It’s best enjoyed fresh or refrigerated.
Reheating
This salad is designed to be enjoyed cold or at room temperature. Instead of reheating, simply let it sit out of the fridge for about 15 minutes before serving to allow the flavors to shine.
FAQs
Can I use other types of potatoes for this salad?
Absolutely! While baby Yukon gold potatoes are perfect because of their creamy texture and thin skins, red potatoes work just as well. Avoid waxy or very starchy potatoes like Russets, as they don’t hold their shape as nicely.
What if I don’t have peperoncini on hand?
No worries! You can substitute with mild pickled jalapeños or banana peppers for a similar tangy, slightly spicy kick. If you prefer less heat, simply omit them altogether and add a splash of vinegar to keep the acidity.
Can I make this salad vegan or dairy-free?
Yes! Swap the mayonnaise for a vegan version or use avocado to maintain creaminess. The rest of the ingredients are naturally vegan-friendly, so the salad keeps its bold flavor without compromising texture.
How tangy is this mustard potato salad?
This salad strikes a lovely balance of tanginess—not overpoweringly sour but bright enough to cut through the richness of the potatoes and mayo. If you want it tangier, increase the lemon juice or mustard slightly.
Is it better served chilled or at room temperature?
It’s delicious both ways! Chilling helps the flavors meld beautifully, but bringing it to room temperature before serving enhances the mustard’s brightness and aromatic herbs.
Final Thoughts
If you’re craving a potato salad that’s bursting with flavor and texture, your search ends here with this Tangy Mustard Potato Salad Recipe. It’s easy to whip up, delightfully refreshing, and incredibly versatile for any occasion. Try it out and watch this vibrant salad become a staple in your culinary lineup—you’ll wonder how you ever enjoyed summer gatherings without it!
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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: Gluten Free
Description
This Tangy Mustard Potato Salad is a quick and flavorful side dish featuring tender Yukon gold potatoes tossed in a zesty Dijon and grainy mustard vinaigrette, enhanced with fresh herbs and a touch of peperoncini for a subtle heat. Perfect for barbecues, picnics, or a vibrant accompaniment to your meals.
Ingredients
Potatoes
- 1 pound baby Yukon gold potatoes (or red potatoes)
Mustard 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)
Herbs
- 2 tablespoons chives (finely chopped)
- 2 tablespoons tarragon (finely chopped or use dill)
Instructions
- Cook the potatoes: Place the baby Yukon gold potatoes in a pot and cover them with water. Add kosher salt to the water, then bring it to a boil. Cook the potatoes until they are fork-tender, which usually takes about 10 to 12 minutes.
- Drain and slice: Drain the cooked potatoes and let them cool for a few minutes so they are easier to handle. Slice the potatoes into ¼ inch thick circles for even coating by the dressing.
- Make the dijon vinaigrette: In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, grainy mustard, mayonnaise, finely chopped peperoncini, and kosher salt. Adjust the seasoning if needed by adding more salt or lemon juice to balance the flavors.
- Assemble the potato salad: In a large mixing bowl, combine the sliced potatoes with the mustard vinaigrette. Add the chopped chives and tarragon (or dill) and gently toss everything together to evenly coat the potatoes with the dressing and distribute the herbs.
- Serve: Serve the potato salad immediately or refrigerate for a short time to let the flavors meld. This salad is best enjoyed slightly chilled or at room temperature.
Notes
- The mayonnaise in the dressing adds creaminess but you can reduce it for a lighter salad.
- If you prefer less heat, reduce the amount of chopped peperoncini or omit them.
- Using baby Yukon gold potatoes ensures a creamy texture and thin skin that doesn’t need peeling.
- This salad can be made a few hours ahead and chilled to develop flavors.
- Fresh tarragon adds a lovely anise-like flavor; substitute with fresh dill if unavailable.
