Herb and Mustard Potato Salad
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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!
Herb and Mustard Potato Salad
A no mayo potato salad made with an herbed mustard vinaigrette.
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
- 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.
- 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.
- 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.
- 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.
Brittney says
So delicious! I used white wine vin & maple grain mustard bc that’s what I had and I will absolutely be making again. A great side dish and loved the lightness of it without mayo. Thank you for the yummy recipe!
★★★★★
Sheila says
I made the dressing with dill infused olive oil, Meyer lemon white balsamic, and added dill and zested lemon peel, and doubled the dressing To get it to look like the picture. Really good.
★★★★★
Sue says
Hello,
Can I make this up the day before? Thanks.
Madeline says
Yes! The flavors will intensify as this herbed potato salad sits in the fridge. You can make it ahead of time and store it in an air tight container in the fridge for up to 4 days.
Sue says
Thank you!
Debbie says
Our family go-to mayo based potato salad has a stand-in, now. It’s easy to make and so delicious.
A good basic recipe that can easily be modified as desired or not.
We had it the first time with BBQ ribs. A week later, it was served with Korean Kalbi ribs by request.
I’m glad I zoomed in on the picture with the ingredients. There are 3 types of parsely were I live.
This recipe calls for Italian also known as flat leaf parsley. I was going to buy Curly also known as French parsley which is used mostly to add color. I’ve seen the Curly in many potato salad recipes.
Thank you!
★★★★★
Kim says
This is the best potato salad! I have made several times and always get compliments. I love that there is no Mayo. The flavors are so delicious! This is my go to for potato salad!
Madeline says
So glad to hear it!! Thanks, Kim!