Grainy Mustard Potato Salad
A simple potato salad with a grainy mustard vinaigrette.
Prep Time10 minutes mins
Cook Time20 minutes mins
Inactive time:30 minutes mins
Total Time1 hour hr
Course: Side Dish
Cuisine: American
Keyword: grainy mustard potato salad, mayo-free potato salad
Servings: 4
- 1.5 pounds little potatoes cut into halves
- Small bunch radishes sliced paper-thin
- 1 tablespoon fresh parsley chopped
Dressing:
- 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.
Calories: 241kcal | Carbohydrates: 32g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 161mg | Potassium: 864mg | Fiber: 5g | Sugar: 3g | Vitamin A: 117IU | Vitamin C: 44mg | Calcium: 41mg | Iron: 2mg