Easy Creamy Herb and Mustard Potato Salad
This creamy and delicious salad is a wonderful and easy side dish for a backyard barbecue or a picnic.
This Herb and Mustard Potato Salad consists of tender baby red potatoes coated in a simple herb and mustard vinaigrette. This potato salad recipe is extremely easy to make; all you have to do is boil some potatoes, then combine with a delicious and comforting homemade vinaigrette. The recipe and flavors are reminiscent of a French potato salad.
Prep this salad recipe for your next get-together; It’s a great side dish for a barbecue lunch along your family and friends.
This is going to be your favorite mayo-free potato salad!
What ingredients do I need for this recipe?
3 pounds baby red potatoes
2 tablespoons whole grain mustard
2 tablespoons white vinegar
3 tablespoons fresh chives
¼ cup freshly chopped parsley
½ tablespoon garlic powder
2 tablespoons extra virgin olive oil “Salt and pepper to tas”
How to make this herb and mustard potato salad recipe:
First, wash your baby red potatoes thoroughly then place in a large pot filled with 2 tablespoons of salt and enough water to cover the potatoes. Bring your pot to a boil.
Cover the pot, reduce the heat to medium low and let simmer for about 10 minutes or until potatoes are tender. Check with a knife, your potatoes should be tender but not mushy.
Drain your potatoes in a colander and rinse with cold water to cool slightly.
You can prepare the dressing while your potatoes are still cooking. Take a small mixing bowl, add oil, vinegar, mustard, chives, parsley, garlic powder, some salt and pepper to taste then whisk everything to combine.
Pour your vinaigrette over the potatoes and gently toss to combine. That’s all! Serve right away or let it chill for a while!
MAYO-FREE Herb Potato Salad Recipe – It’s quick, a bit healthy, and it tastes amazing!
If you don’t like your potato salad to be drenched in mayonnaise, then this mayo-free red potato salad is the one for you! It’s vegan, gluten free, quick, and so easy to make. It also tastes so much better when prepped ahead of time, which makes a great option for people who are short of time and like to have a light and delicious side dish stored in the fridge.
Simple ingredients, but rich flavors! Even though made with the simplest ingredients, this potato salad is packed with refreshing and comforting flavors. It’s one of those easy, yet scrumptious recipes you’ll want to make over and over again!
Helpful Tips and Variations:
Best Potato to use: I prefer to use baby red potatoes for this recipe, they cook more quickly, which works well for this recipe. You can swap them for some Yukon Gold potatoes, they also work well.
Don’t forget to generously salt the water when boiling the potatoes; this way you guarantee that they’re seasoned from the inside out, it enhances their flavor and keeps them from turning waterlogged and soggy while cooking.
Mustard: For this recipe, I use whole grain mustard, which you can easily substitute for Dijon mustard.
Fresh chives substitute: I prefer the taste of fresh chives in this recipe, but you could replace them with green onions
Additional ingredients: Having herbs in this recipe is a crucial step, they add so much flavor, crunch and color. Besides, they’re so beneficial to one’s health.
You can use any herbs you prefer; it’s what gives this recipe a lively and unique flavor. You can use dill, celery, mint, basil or tarragon.
For the salad dressing, I chose to go simple and combine olive oil and white vinegar, but you can add some freshly squeezed lemon juice if you prefer.
Storing: You can rest assured that your leftover herb and potato salad will stay fresh and delicious in the fridge for up to 4-5 days, just make sure to store it properly.
How can I serve this creamy mayo-free red potato salad?
This herbed red potato salad is a great and refreshing addition to your backyard table. Serve it with burgers, hot dogs, chicken wings, grilled chicken, steak or pork chops
You can also serve it as a side dish for a cozy weeknight dinner. Pair it with some roasted chicken, tuna salad or baked salmon and you’re good to go!
Easy Creamy Herb and Mustard Potato Salad
Ingredients
- 3 pounds baby red potatoes
- 2 tablespoons whole grain mustard
- 2 tablespoons extra virgin olive oil
- 2 tablespoons white vinegar
- 3 tablespoons fresh chives
- ¼ cup freshly chopped parsley
- ½ tablespoon garlic powder
- Salt and pepper to taste
Instructions
- First, wash your baby red potatoes thoroughly then place in a large pot filled with 2 tablespoons of salt and enough water to cover the potatoes. Bring your pot to a boil.
- Cover the pot, reduce the heat to medium low and let simmer for about 10 minutes or until potatoes are tender. Check with a knife, your potatoes should be tender but not mushy.
- Drain your potatoes in a colander and rinse with cold water to cool slightly.
- Set 3 potatoes aside, cut the remaining ones into quarters then place in a large bowl. Peel the 3 potatoes left and mash them thoroughly with the back of a fork then put them in the same bowl.
- You can prepare the dressing while your potatoes are still cooking. Take a small mixing bowl, add oil, vinegar, mustard, chives, parsley, garlic powder, some salt and pepper to taste then whisk everything to combine.
- Pour your vinaigrette over the potatoes and gently toss to combine. That’s all! Serve right away or let it chill for a while!
