If you are craving a bright and flavorful twist on a classic side dish, this Tangy Mustard Potato Salad Recipe will quickly become your go-to. It’s a delightful mix of creamy, tangy, and herbaceous flavors that bring out the best in simple potatoes. Every bite delivers a perfect balance of zesty Dijon mustard, zippy lemon juice, and the subtle heat of chopped peperoncini, all tied together with fresh herbs and smooth mayonnaise. This salad is not only a feast for your taste buds but also boasts beautiful colors and textures that make it a standout on any table.
Ingredients You’ll Need
Each ingredient in this Tangy Mustard Potato Salad Recipe plays a crucial role, contributing to its incredible flavor and texture with minimal fuss. From the tender potatoes to the fresh herbs and vibrant mustards, these elements come together to create a dish that’s as easy to make as it is delicious.
- 1 pound baby Yukon gold potatoes (or red potatoes): Creamy and tender, these little potatoes hold their shape wonderfully after boiling.
- 2 tablespoons chives (finely chopped): Adds a fresh, mild onion flavor that brightens the salad.
- 2 tablespoons tarragon (finely chopped or use dill): Provides a subtle, anise-like note that lifts the dish.
- 3 tablespoons extra virgin olive oil: Brings richness and silkiness to the vinaigrette.
- 1 tablespoon lemon juice: Adds vibrant acidity that cuts through the creaminess.
- 1 ½ tablespoons Dijon mustard: Gives signature tanginess and depth.
- 1 ½ tablespoons grainy mustard: Adds texture and a rustic mustard burst.
- 3 tablespoons mayonnaise: For that luscious, smooth mouthfeel that holds the salad together.
- 5 peperoncini (finely chopped): Introduces a gentle heat and a bright, peppery flavor.
- 1 teaspoon kosher salt (or more to taste): Essential for balancing and enhancing all the flavors.
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 covering them with water generously salted with kosher salt. Bringing them to a boil, cook until they become fork-tender, which usually takes about 10 to 12 minutes. This step ensures the potatoes are perfectly soft but not mushy, providing the ideal texture for your salad.
Step 2: Slice the potatoes
Once cooked, drain the potatoes and let them cool for a few minutes so they handle easily. Slice them into ¼ inch thick rounds. These uniform slices help the salad absorb the tangy dressing better while keeping each bite pleasantly light.
Step 3: Prepare the Dijon vinaigrette
In a small bowl, whisk together your extra virgin olive oil, lemon juice, Dijon mustard, grainy mustard, mayonnaise, finely chopped peperoncini, and kosher salt. This vibrant vinaigrette is the heart of your Tangy Mustard Potato Salad Recipe, bursting with layers of tang and smooth creaminess that coat the potatoes beautifully.
Step 4: Assemble the potato salad
In a large mixing bowl, gently toss the sliced potatoes with your homemade Dijon vinaigrette and chopped herbs like chives and tarragon. Make sure the potatoes are well-coated but handle them with care so they keep their shape. This assembly creates a dish that’s refreshingly tangy, herbaceous, and utterly satisfying.
How to Serve Tangy Mustard Potato Salad Recipe
Garnishes
To elevate your Tangy Mustard Potato Salad Recipe, sprinkle some extra fresh chives or tarragon on top just before serving. A light dusting of cracked black pepper or a few extra slices of peperoncini also add a lovely touch of color and flavor that will make your salad look as good as it tastes.
Side Dishes
This potato salad pairs wonderfully with grilled meats like chicken, steak, or sausages, making it a staple for barbecues and picnics. It also complements roasted vegetables and crunchy fresh salads, balancing hearty and light dishes with its tangy freshness.
Creative Ways to Present
Try serving this salad in a rustic wooden bowl or in individual glass jars for a charming presentation. For a casual party, scoop portions onto fresh lettuce leaves for a vibrant, handheld treat. The colors and textures in this salad make it visually appealing no matter how you choose to plate it.
Make Ahead and Storage
Storing Leftovers
Leftover Tangy Mustard Potato Salad Recipe keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors actually develop and meld together even more with a little rest, making it a fantastic make-ahead option for busy days.
Freezing
This salad is best enjoyed fresh or refrigerated rather than frozen. The mayonnaise-based dressing may separate and the potatoes’ texture can become grainy after freezing and thawing, so freezing is not recommended.
Reheating
Potato salad is typically served cold or at room temperature, so reheating is not necessary. If you do prefer it slightly warmed, remove it from the fridge ahead of time to let it come to room temperature gently.
FAQs
Can I use other types of potatoes for this salad?
Absolutely! While baby Yukon gold or red potatoes are ideal for their creamy texture and smooth skin, you can experiment with new potatoes or fingerlings. Just be sure they are waxy varieties so they hold together well after boiling.
How spicy is the salad due to the peperoncini?
Peperoncini offer a mild, tangy heat that’s more zesty than fiery. If you prefer less heat, you can reduce the amount or substitute with chopped mild pickled peppers.
Is this salad gluten-free?
Yes! All the ingredients used in this Tangy Mustard Potato Salad Recipe are naturally gluten-free, making it a safe and tasty option for those with gluten sensitivities.
Can I make this salad vegan?
You can easily make a vegan version by swapping the mayonnaise for a plant-based alternative and ensuring your mustard is free of animal products. The other ingredients are already plant-based and full of flavor.
What’s the best way to serve this salad at a party?
Serve it chilled in a large bowl with colorful garnishes like extra herbs or paprika. Offering smaller individual portions in cups or jars also makes it easy for guests to enjoy without mess.
Final Thoughts
This Tangy Mustard Potato Salad Recipe is one of those magical dishes that feels like a warm hug on a plate—bright, flavorful, and comfortably familiar with a delightful twist. Whether for a family dinner, picnic, or potluck, it effortlessly elevates any meal. I can’t wait for you to try it and experience firsthand why this salad has become a beloved favorite that brings so much joy to the table.
Print
Tangy Mustard Potato Salad Recipe
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Description
This Tangy Mustard Potato Salad combines tender baby Yukon gold potatoes with a flavorful Dijon and grainy mustard vinaigrette, enhanced by fresh herbs and a hint of lemon. Quick to prepare and perfectly balanced between creamy and tangy, it’s an ideal side dish for picnics, barbecues, or weeknight dinners.
Ingredients
Potatoes
- 1 pound baby Yukon gold potatoes (or red potatoes)
Herbs and Seasonings
- 2 tablespoons chives (finely chopped)
- 2 tablespoons tarragon (finely chopped or substitute with dill)
- 1 teaspoon kosher salt (or more to taste)
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)
Instructions
- Cook the potatoes: Place the potatoes in a pot and cover with water. Add kosher salt to the water. Bring to a boil and cook the potatoes until they are fork tender, about 10 to 12 minutes.
- Drain and slice: Drain the cooked potatoes and allow them to cool for a few minutes. Once slightly cooled, slice the potatoes into ¼ inch thick circles.
- Make the Dijon vinaigrette: In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, grainy mustard, mayonnaise, chopped peperoncini, and salt. Adjust the seasoning according to your taste to balance tanginess and saltiness.
- Assemble the potato salad: In a mixing bowl, combine the sliced potatoes with the vinaigrette and the finely chopped herbs (chives and tarragon or dill). Toss gently to ensure even coating of dressing on the potatoes.
- Serve: Serve immediately or refrigerate briefly to enhance flavors before serving. Enjoy as a tangy and fresh side dish.
Notes
- Use baby Yukon gold potatoes for a buttery texture and flavor, but red potatoes are a good substitute.
- Chilling the potato salad before serving can help meld the flavors even better.
- For a spicier kick, increase the amount of chopped peperoncini or add a dash of hot sauce.
- If tarragon is unavailable, fresh dill is an excellent alternative herb.
- This potato salad is best served fresh but can be refrigerated for up to 1 day for optimal freshness.
