Above view of mustard potato salad in a serving bowl

Herb and Mustard Potato Salad

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

Recipe By: Madeline
Prep: 10 minutesCook: 20 minutesTotal: 30 minutes
Servings: 8 servings 1x


  • 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


  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.