This grainy mustard potato salad is a fantastic side dish that contains only a handful of ingredients and comes together quickly. It’s mayo-free and makes a light but flavor-packed side to any main course.
The colors in this delicious potato salad make me happy. This recipe is also reallllly easy, but it is so flavorful and looks really pretty on any table.
I highly recommend using Maille old style mustard for this. It just has such a wonderful flavor that isn’t too intense, and I actually forgot how good it was. I bought some especially for this recipe, and I plan on always having it in my vast mustard collection from now on (yeah, I have one of those. I could collect worse things, right?). 😛
If you’re like me and radishes aren’t your favorite thing, I’ve got good news for you. Slicing them paper-thin (using a mandoline), takes out that harsh radish-y flavor that some people don’t like. You’re left with these lovely colorful rings that add nice flavor, some texture, and visual interest to this dish.
The chives add a pop of green and more fabulous flavor to this healthy potato salad. I definitely snuck a few bites while making it. This potato salad also happens to be vegetarian AND vegan, an outcome that I didn’t plan for, but is a bonus in my book since everyone can eat it. The happy colors, simple ingredients, and easy assembly make this an ideal side dish to bring to any summer gathering or backyard BBQ. You can even make it ahead of time.
Grainy Mustard Potato Salad
Prep
Cook
Inactive
Total
A simple potato salad with a grainy mustard vinaigrette.
Ingredients
- 1.5 pounds little potatoes, cut into halves
- Small bunch radishes, sliced paper-thin
- 1 tablespoon parsley, chopped
Dressing:
- 3 heaping tablespoons grainy mustard
- 1 tablespoon chives, chopped
- 3 tablespoons olive oil
- 1 teaspoon lemon juice
- Salt & pepper, to taste
Instructions
- Cut potatoes in half then boil them until they're knife tender (about 15-20 minutes).Â
- In a small bowl, whisk the dressing ingredients together. Pop the bowl in the fridge until needed.
- Slice the radishes using the thinnest setting on a mandoline and chop the parlsey.
- Drain the potatoes well and let them cool for about 30 minutes. Toss the salad. Give it a taste and add a bit more salt & pepper if needed. Serve immediately or let it chill in the fridge for a few hours.Â
Notes
Make sure you add enough salt to this potato salad - it can really kick potatoes up a notch.Â
This is the mandoline slicer I used for this recipe.
I recommend using Maille old style whole grain mustard in this recipe.Â
Courses Side Dish
Hope you love this easy mustard potato salad!
You may also like my potato and green bean salad if you’re into mayo-free potato salads.
Natasha's Sister says
Ok you are definitely making this for our annual picnic, right?
Natasha says
You’re going to have to narrow your selections down a bit.
Matt says
This is the perfect summer side for my backyard BBQ this weekend!
Natasha says
Thanks, Matt! Let me know if you try it.
Mary Ann | The Beach House Kitchen says
I would not have thought to add the radishes! Great addition for crunch!
Natasha says
Thank you! 💕
Jennifer @ Show Me the Yummy says
Potato and pasta salads are literally my favorite thing about summer 😉
Natasha says
Thanks, Jennifer!!
Tieghan says
YUMMMMM! I love any recipe revolving around potatoes, so this salad sounds awesome!
Natasha says
Thanks, Tieghan! Me too haha.
Katherine | Love In My Oven says
I actually love radishes! I’ve never thought to include it in potato salad though. Brilliant idea!!
Natasha says
Thank you! Yeah, it just came to me. I hadn’t done it before either.
Pamela (BrooklynFarmGirl) says
This potato salad looks delicious!
Natasha says
Thanks!!
Isadora Guidoni says
I love potato salads, so I’m really curious to see what this grainy mustard vinaigrette is all about. Thank you for sharing the recipe, I’m going to try it tomorrow =)
Natasha says
I hope you love it, Isadora!!