Name: Mustard Potato Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 3 pounds baby potatoes, rinsed and halved; 2 teaspoons salt, plus more to taste; 2 tablespoons Dijon mustard; 2 tablespoons Greek yogurt; 2 tablespoons red vinegar; 1 teaspoon honey; ¼ teaspoon black pepper, plus more to taste; ⅓ cup olive oil; 3 celery stalks, diced; 1 shallot, minced; ¼ cup chives, minced

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This mustard potato salad is my go-to when I want a side dish that’s creamy, tangy, and loaded with texture. With baby potatoes tossed in a zesty dressing made from Dijon mustard, Greek yogurt, and fresh herbs, it’s a crowd-pleaser at barbecues, picnics, or any laid-back dinner.

Why You’ll Love This Recipe

I love how simple yet flavorful this salad is. The combination of creamy yogurt, sharp mustard, sweet honey, and crisp celery creates a perfect balance. It’s lighter than traditional mayo-heavy versions and still has all the richness and bite I want in a potato salad. Plus, it holds up well when made ahead. Mustard Potato Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Baby potatoes, rinsed and halved (3 pounds)
Salt (2 teaspoons, plus more to taste)
Dijon mustard (2 tablespoons)
Greek yogurt (2 tablespoons)
Red vinegar (2 tablespoons)
Honey (1 teaspoon)
Black pepper (¼ teaspoon, plus more to taste)
Olive oil (⅓ cup)
Celery stalks, diced (3)
Shallot, minced (1)
Chives, minced (¼ cup)

Directions

I place the potatoes in a large pot, cover them with cold water by about an inch, and add 2 teaspoons of salt.
I bring the pot to a boil over medium heat, then reduce to a simmer and cook the potatoes for 10 to 15 minutes, until they’re fork-tender. I drain and set them aside.
While the potatoes cook, I make the dressing by whisking together Dijon mustard, Greek yogurt, red vinegar, honey, black pepper, and olive oil in a large bowl until smooth and emulsified.
I add the warm potatoes directly into the dressing, tossing gently to coat every piece.
I mix in the diced celery, minced shallot, and fresh chives, then season with more salt and pepper to taste.
I chill the salad for at least one hour to let the flavors meld before serving.

Servings and timing

This recipe makes 6 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

I sometimes add hard-boiled eggs for more protein and texture.
For extra crunch, I toss in some diced pickles or radishes.
If I want more brightness, I squeeze in a bit of lemon juice or add zest to the dressing.
I’ve also made this with whole-grain mustard instead of Dijon for a slightly bolder bite.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. This salad is best served chilled or at room temperature. I don’t recommend freezing it, as the texture of the potatoes and dressing will change.

FAQs

Can I make this potato salad ahead of time?

Yes, I usually make it a day in advance. It gives the flavors time to meld, and it tastes even better after sitting overnight.

Should I peel the potatoes?

Nope, I leave the skins on. They add texture and nutrients, and baby potatoes have thin skins that are pleasant to eat.

Can I use a different type of mustard?

Yes, I’ve used whole-grain or spicy brown mustard for a different flavor profile. It’s fun to experiment with what I have on hand.

What kind of potatoes work best?

I prefer baby potatoes because they’re tender and hold their shape well, but fingerlings or red potatoes also work beautifully.

Is Greek yogurt necessary, or can I use something else?

I like the tanginess Greek yogurt adds, but I’ve also used sour cream or mayo when I wanted a richer version.

Conclusion

Mustard Potato Salad is one of those reliable sides I turn to when I want something fresh, tangy, and just a bit creamy. It’s easy to whip up, holds up well in the fridge, and always gets compliments. Whether I’m bringing it to a cookout or pairing it with grilled meat at home, it’s a guaranteed hit.