Herb and Mustard Potato Salad

This Herb and Mustard Potato Salad is the perfect no mayo potato salad. Serve it with burgers and hot dogs for your next backyard barbecue.

Mix together an herb and mustard vinaigrette to make this no mayo potato salad

It seems that people love the idea of a potato salad, but they do not want it made with mayo! I cannot relate to this, but here is a delicious potato salad without mayo.

This potato salad is tossed in simple herb and mustard vinaigrette that adds tons of flavor!! It is both comforting and refreshing which makes it the perfect summer side dish.

What should i serve with this herbed potato salad?

This red potato salad is perfect for a backyard barbecue with burgers and hot dogs or a night of grilling at home with the family. Listed below are some of my grilling favorites.

• Grilled Lemon Pepper Chicken Wings
• Marinated Grilled Chicken Thighs
• Perfectly Grilled Steak
• Balsamic Grilled Chicken

Kitchen Tools

• Large stock pot for boiling
• Measuring spoons and measuring cups
• Sharp knife and cutting board
• Mixing bowls
• Wooden spoon or spatula

How long do you boil potatoes for a potato salad?

My tried and true method for perfectly boiled potatoes for a potato salad is to add them to a large pot with at least 2 tbsp of sea salt. Fill the pot with water until the water just covers the potatoes.

Bring the water to a boil, cover the pot and reduce to a simmer. Simmer covered for 10 minutes. After 10 minutes the potatoes should be perfectly fork tender.

Ingredients

• Baby red potatoes
• Whole grain mustard
• Olive oil
• White vinegar
• Fresh chives
• Fresh parsley
• Salt, pepper and garlic powder

what kind of potatoes are best for potato salad?

I personally prefer a red potato for potato salad, but you can really use any small, waxy, thin skinned potato. You can use golden potatoes, mini heirloom potatoes or even fingerling potatoes.

How to make Herb and Mustard Potato Salad

Step 1: Boil red potatoes

To begin, wash baby red potatoes and place in a large pot with 2 tbsp of sea salt. Fill the pot with water until just covering the potatoes.

Then, place the pot on the stove and bring water to a boil.  Once boiling, cover the pot and reduce to a simmer.

Simmer for 10 minutes. Drain the water and rinse the potatoes with cold water to cool them.

Step 2: Cube potatoes

Once the potatoes are cool enough to handle. Set 3 aside and cut the rest into quarters.

Then, place in a large mixing bowl. Take the other 3 potatoes, peel them and mash them with the back of a fork. Place those in the mixing bowl.

Step 3: prepare mustard vinaigrette and mix it all together

In a small bowl, whisk together oil, vinegar, mustard, chives, parsley, salt, pepper, and garlic powder. Pour herbed vinaigrette over the potatoes and toss to combine everything.

Finally, serve at room temperature or chilled.

Can I make this red potato salad ahead of time?

Yes! The flavors will intensify as this herbed potato salad sits in the fridge.

You can make it ahead of time and store in an air tight container in the fridge for up to 4 days.

Check out these other side dishes for a barbecue

• Sourdough Panzanella Salad
• Honey Mustard Three Bean Salad
• Classic Creamy Coleslaw
• Buffalo Ranch Potato Salad

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

Recipe

Herb and Mustard Potato Salad

★★★★★ 5 from 1 reviews

A no mayo potato salad made with an herbed mustard vinaigrette.

Recipe By: Madeline

Prep: 10 minutesCook: 20 minutesTotal: 30 minutes

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Servings: 8 servings 1x

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Ingredients

• 3lbs baby red potatoes
• 2 tbsp whole grain mustard
• 2 tbsp olive oil
• 2 tbsp white vinegar
• 3 tbsp fresh chives
• 1/4 cup fresh chopped parsley
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder

Instructions

1. Wash baby red potatoes and place in a large pot with 2 tbsp of sea salt. Fill the pot with water until just covering the potatoes. Place the pot on the stove and bring water to a boil. 
2. Once boiling, cover the pot and reduce to a simmer. Simmer for 10 minutes. Drain the water and rinse the potatoes with cold water to cool them.
3. Once the potatoes are cool enough to handle. Set 3 aside and cut the rest into quarters. Place in a large mixing bowl. Take the other 3 potatoes, peel them and mash them with the back of a fork. Place those in the mixing bowl.
4. In a small bowl, whisk together oil, vinegar, mustard, chives, parsley, salt, pepper, and garlic powder. Pour herbed vinaigrette over the potatoes and toss to combine everything. Serve at room temperature or chilled.

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.