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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.
Hope you love this easy mustard potato salad!
Will you give this mustard potato salad recipe a try? Made it already?
Talk to me in the comments!
Grainy Mustard Potato Salad
- 1.5 pounds little potatoes cut into halves
- Small bunch radishes sliced paper-thin
- 1 tablespoon fresh parsley chopped
- 3 heaping tablespoons grainy mustard
- 1 tablespoon chives chopped
- 3 tablespoons olive oil
- 1 teaspoon lemon juice
- Salt & pepper to taste
- Cut potatoes in half then boil them until they're knife tender (about 15-20 minutes).
- 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.
- Make sure you add enough salt to this potato salad - it can really kick potatoes up a notch.
- This is the mandoline slicer I used for this recipe.
- I recommend using Maille old style whole grain mustard in this recipe.
- Serves 4+
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition information is automatically calculated, so should only be used as an approximation.
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