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
Scale
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.