Herb and Mustard Potato Salad

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

Course Side

Cuisine American

Keyword herbed potato salad, mustard potato salad, potato salad no mayo

Prep Time 10

Cook Time 20

Servings servings

Calories 155kcal

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.

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.