Dinner

Tangy Mustard Potato Salad Recipe

ByBen Miller October 20, 2025October 20, 2025

Introduction

This Tangy Mustard Potato Salad is a fresh and flavorful twist on a classic side dish. With a blend of Dijon and grainy mustards, bright lemon juice, and a hint of pepperoncini heat, it’s perfect for picnics, barbecues, or a simple weeknight meal.

The image shows a white bowl filled with chunky potato salad mixed with chopped green herbs, creamy dressing, and mustard seeds, giving it a speckled texture throughout. On top of the salad, there are three whole yellow peppers placed together. A silver spoon is partially inside the bowl on the right side. The bowl sits on a white marbled surface, and around it, there are small white dishes with chopped green herbs and mustard seeds visible, along with a beige cloth on the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound baby Yukon gold potatoes (or red potatoes)
2 tablespoons chives (finely chopped)
2 tablespoons tarragon (finely chopped or use dill)
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 ½ tablespoons Dijon mustard
1 ½ tablespoons grainy mustard
3 tablespoons mayonnaise
5 peperoncini (finely chopped)
1 teaspoon kosher salt (or more to taste)

Instructions

Step 1: Add the potatoes to a pot and cover with water. Season the water with kosher salt. Bring to a boil and cook the potatoes until fork tender, about 10-12 minutes.
Step 2: Drain the potatoes and let them cool for a few minutes. Slice them into ¼ inch circles.
Step 3: In a small bowl, combine the olive oil, lemon juice, Dijon mustard, grainy mustard, mayonnaise, chopped peperoncini, and salt. Mix well and adjust seasoning to taste.
Step 4: In a mixing bowl, add the sliced potatoes. Pour the mustard vinaigrette and the chopped herbs over the potatoes. Toss gently to combine and serve.

Tips & Variations

For a milder herb flavor, substitute tarragon with fresh dill or parsley.
Add a hard-boiled egg or crispy bacon bits for extra richness and texture.
If you prefer a creamier salad, increase the mayonnaise by one tablespoon.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. It’s best served chilled or at room temperature. Before serving, give it a gentle stir and adjust seasoning if needed.

How to Serve

The image shows a white bowl filled with a creamy potato salad that has three main visible layers: a base of yellow, chunky potato pieces mixed with green herbs throughout, a creamy dressing with specks of mustard seeds coating the potatoes, and finely chopped green chives sprinkled on top for texture and color. Three whole yellow pickled peppers sit on one side of the bowl, adding a pop of yellow contrast. A silver spoon is partially buried on the right side in the salad. The bowl is placed on a white marbled surface with small white dishes containing chopped green chives and grainy mustard nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, red potatoes or fingerlings work well. Just make sure to cook them until tender and slice evenly for best results.

Can I prepare this salad in advance?

Absolutely. Making it a few hours ahead or even the day before allows the flavors to meld beautifully. Store refrigerated until ready to serve.