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
Scale
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.
