Description
This mustard potato salad is a tangy and creamy dish made with baby potatoes, Dijon mustard, Greek yogurt, and fresh herbs. It’s an easy and flavorful side dish, perfect for picnics, barbecues, or family dinners.
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
Instructions
- Place potatoes in a large pot and cover with cold water by 1 inch. Add 2 teaspoons salt and bring to a boil over medium heat. Reduce heat and simmer for 10–15 minutes, or until fork-tender. Drain and set aside.
- While potatoes cook, prepare the dressing: In a large bowl, whisk together Dijon mustard, Greek yogurt, red vinegar, honey, black pepper, and olive oil until emulsified.
- Add warm potatoes to the dressing and toss gently to coat evenly.
- Stir in diced celery, minced shallot, and chives. Season with additional salt and pepper to taste.
- Chill for at least 1 hour before serving. Enjoy!
Notes
- Use warm potatoes to help them absorb the dressing better.
- For a dairy-free version, replace Greek yogurt with dairy-free yogurt or more olive oil.
- Can be made a day ahead for even better flavor.
- Try adding chopped pickles or capers for extra tang.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
