Go Back
+ servings
This grainy mustard potato salad is a fantastic side dish that contains only a handful of ingredients and comes together quickly. It's vegan, vegetarian, and full of flavor!
Print Recipe
5 from 1 vote

Grainy Mustard Potato Salad

A simple potato salad with a grainy mustard vinaigrette.
Prep Time10 minutes
Cook Time20 minutes
Inactive time:30 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Keyword: grainy mustard potato salad, mayo-free potato salad
Servings: 4
Author: Natasha Bull

Ingredients

  • 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

Instructions

  • 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. 

Notes

  • 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

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