This Herb and Mustard Potato Salad is a fresh and flavorful no mayo potato salad that is perfect for summer. It is made with tender baby potatoes tossed in a tangy Dijon mustard dressing with fresh herbs and a splash of vinegar. It is lighter than a classic mayo-based potato salad and is the perfect side dish to bring to a barbecue, picnic, or cookout!
Looking for another mayo free potato salad for your summer cookout? Try this buffalo ranch potato salad.
Make-ahead
BBQ Side Dish
Quick Look: Herb and Mustard potato salad
- ⏱️ Prep Time: 10 minutes
- 👩🍳 Cook Time: 20 minutes
- 🕖 Total Time: 30 minutes
- 🥔 Servings: 8 servings
- ⚡️ Calories: 155 calories per serving (based on nutrition panel)
- 🔥 Cooking Method: Boil potatoes and mix everything together
- 🛒 Main Ingredients: Baby red potatoes, mustard, and herbs
- ⭐️ Difficulty: Extremely easy! This requires very little prep!
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Kerry left this 5 star review ⭐️⭐️⭐️⭐️⭐️
“Made this for a Memorial Day gathering and it was a big hit! Very easy to make”
Why you’ll love this recipe
- Mayo-free recipe – It seems that people love the idea of potato salad recipes, but they do not want it made with mayo! I cannot relate to this, but here is the best potato salad without mayo.
- Perfect summer dish – 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 most amazing summer side dish.
- Easy to make – This recipe is so simple to make! All you need to do is boil the potatoes and combine everything!
Looking for another summer side dish to try? Try this summer corn salad.
Ingredients you’ll Need
You only need a few simple ingredients to make this flavorful summer potato salad.
- Baby red potatoes – red potatoes are waxy, thin skinned potatoes that are perfect for potato salad
- Whole grain mustard – I love the texture of whole grain mustard with the potatoes
- Olive oil – I use extra virgin olive oil for a little flavor, but you can use any oil
- White vinegar – vinegar adds a bit of acid to your dish for a little bite
- Fresh chives – I love the taste of chives in this mustard potato salad. If you don’t have chives, you could also use green onions
- Fresh parsley – parsley adds great flavor to this potato salad, but you can play around with any of your favorite herbs
- Salt, black pepper and garlic powder – a simple spice blend is all you need alongside the mustard and herbs. A dash of paprika would be really good in this mixture
Love the idea of this recipe? Try this honey mustard three bean salad.
How to make herb and mustard potato salad
Step 1: Wash potatoes and place in a large pot with 2 tbsp of sea salt. Fill the pot with water until just covering the potatoes, then boil, and simmer.
The potato cooking water should be well salted, almost like pasta water. Potatoes absorb salt as they cook so salting the water is the most important step for well-seasoned potatoes. Potatoes cooked in plain water taste bland no matter how much dressing you add!
Step 2: Once the potatoes are cool enough to handle, set 3 aside and cut the rest into quarters.
Then, place in a large 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: In a small bowl, whisk together oil, vinegar, mustard, chives, parsley, salt, pepper, and garlic powder.
Step 4: Pour herbed vinaigrette over the potatoes and toss to combine everything. The potatoes should be tossed in the dressing while they are still warm. Warm potatoes absorb the dressing much better than cold ones. This is what makes the salad so flavorful all the way through.
Finally, serve at room temperature or chilled. Garnish with more fresh herbs.
Mad’s Expert Tips for the Best herb and mustard potato salad 🥔
- Salt the cooking water generously. Potatoes need salt from the inside out. Season the water well before boiling so every potato is flavorful before the dressing even goes on.
- Dress the potatoes while they are still warm. Warm potatoes soak up the dressing so much better than cold ones. Toss them right after draining for the most flavorful potato salad.
- Do not overcook the potatoes. Test them with a fork or knife. They should be tender all the way through but still hold their shape. Overcooked potatoes will fall apart and turn the salad mushy.
- Let it sit before serving. This salad gets even better after 30 minutes at room temperature or a few hours in the fridge as the flavors come together.
Looking for another yummy side dish with fresh herbs? Try these easy grilled sweet potato wedges with mixed herb dressing.
Recipe FAQs
What potatoes are best for potato salad?
Baby potatoes or small yellow potatoes work best because they hold their shape after cooking. Waxy potatoes like red or Yukon gold are also great options.
Can I make this potato salad ahead of time?
Yes! This salad is actually better the next day after the flavors have had time to come together. Store it in the fridge for up to 3 days.
Can I serve this potato salad warm or cold?
Both work great! It is delicious served warm right after making or chilled from the fridge. Just give it a stir and taste for seasoning before serving.
Can I add other vegetables to this potato salad?
Yes! Thinly sliced radishes, cucumber, or cherry tomatoes all make great additions to this mustard potato salad.
Prep and Storage
You can make it ahead of time and store in an air tight container in the fridge for up to 3 days. The flavors will intensify as this herbed potato salad sits in the fridge.
Check out these other delicious summer side dishes
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!
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Recipe
Herb and Mustard Potato Salad
Ingredients
- 3 lbs 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.
Recipe Notes
- Salt the cooking water generously. Potatoes need salt from the inside out. Season the water well before boiling so every potato is flavorful before the dressing even goes on.
- Dress the potatoes while they are still warm. Warm potatoes soak up the dressing so much better than cold ones. Toss them right after draining for the most flavorful potato salad.
- Do not overcook the potatoes. Test them with a fork or knife. They should be tender all the way through but still hold their shape. Overcooked potatoes will fall apart and turn the salad mushy.
- Let it sit before serving. This salad gets even better after 30 minutes at room temperature or a few hours in the fridge as the flavors come together.
Nutrition Information
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.
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