Description
A tangy and refreshing mustard potato salad featuring tender baby Yukon gold potatoes tossed in a zesty Dijon vinaigrette with fresh herbs and spicy peperoncini. Perfect as a flavorful side dish for picnics, barbecues, or light lunches.
Ingredients
Scale
Potatoes
- 1 pound baby Yukon gold potatoes (or red potatoes)
Herbs
- 2 tablespoons chives, finely chopped
- 2 tablespoons tarragon, finely chopped (or substitute with dill)
Dressing
- 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
- Cook the potatoes: Place the baby Yukon gold potatoes in a pot and cover them with water. Add kosher salt to the water for seasoning. Bring the water to a boil and cook the potatoes until they are fork-tender, about 10 to 12 minutes.
- Drain and cool: Drain the cooked potatoes well and allow them to cool slightly for a few minutes so they are easier to handle. Once cooled, slice the potatoes into ¼ inch thick circles.
- Make the Dijon vinaigrette: In a small bowl, combine the extra virgin olive oil, lemon juice, Dijon mustard, grainy mustard, mayonnaise, finely chopped peperoncini, and kosher salt. Whisk the ingredients together until well combined. Taste and adjust seasoning as needed.
- Assemble the potato salad: In a larger mixing bowl, add the sliced potatoes. Pour the prepared Dijon vinaigrette over the potatoes, add the chopped chives and tarragon, then gently toss everything together until the potatoes are evenly coated with the dressing and herbs.
- Serve: Serve the potato salad immediately or refrigerate for a chilled option. Enjoy as a tangy and flavorful side dish.
Notes
- Baby Yukon gold potatoes are preferred for their creamy texture, but red potatoes work well too.
- If tarragon is unavailable, fresh dill is a good substitute for a similar herbal flavor.
- Adjust the amount of peperoncini based on how much tangy heat you prefer.
- For a lighter version, you can reduce the amount of mayonnaise or substitute with Greek yogurt.
- This salad is best served fresh but can be refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: Potato Salad, Mustard Potato Salad, Dijon Mustard, Summer Salad, Side Dish, Easy Potato Salad, Tangy Potato Salad
