How to Make Mustard Potato Salad


Start to Finish: 60 minutes plus chilling time
Servings: 4
Difficulty Level: Beginner

Potato salad, creamy and tangy, is a staple for summertime barbecues, outdoor picnics or a casual potluck supper. It can also make for a nutritious and filling midday meal. A mustard potato salad reduces the amount of mayonnaise you use -- if any -- resulting in a lighter salad. This recipe, based on one by Saveur and BBC Good Food, uses a mix of mustards and fresh fruit to provide texture and contrast to your salad.


  • 2 pounds new potatoes, medium to small size
    3 tablespoons Dijon mustard
    3 tablespoons whole-grain mustard
    1 1/2 tablespoons white wine vinegar
    3 tablespoons olive oil
    1 1/2 teaspoons dried oregano
    1/3 cup red onion, finely chopped
    1/3 cup sweet red pepper, finely chopped
    1/2 cup fresh apple, finely chopped
    2 hard-boiled eggs, roughly chopped
    2 tablespoons parsley, minced, flat-leaf or curly
    *Ground black pepper


  • Boil the potatoes in a medium stockpot over high heat. Pierce the potatoes with a fork before cooking to prevent them from bursting or splitting.

    Cook until tender, roughly 20 to 30 minutes. Toss the cut apples with 1/2 a tablespoon of vinegar to prevent browning.

    Tip: Choose waxy, low-starch potatoes that are high in moisture. Examples include salad potatoes or all-purpose potatoes, like white potatoes or red skin potatoes. Starchy potatoes, such as Russets, crumble easily when cooked, and are not ideal for potato salad.

    Drain the potatoes and let them rest. Combine the mustards, vinegar, olive oil and dried oregano in a large mixing bowl, whisking thoroughly to incorporate.

    Cut the potatoes into 1-inch pieces. Do so while they are still warm, but easy to handle.

    Tip: Using still warm potatoes allows the dressing to be absorbed more readily, and it also gently cooks the cut vegetables, softening them and helping the flavors blend.

    Add the potatoes, apple, vegetables, eggs and parsley to the mixed dressing, and fold in carefully. Coat all the potato pieces and season with salt and pepper to taste.

    Tip: If the dressing is too thick, add a small amount of olive oil or vinegar to thin it.

    Cover and let rest for at least 15 minutes before serving. The salad can also be stored in the fridge, covered, overnight. It will keep for 3 to 5 days.

Vary the Dressing

  • Any type of mustard can be used with this salad, although higher-quality mustard, such as Dijon and whole-grain mustard, will produce a more elegant salad than yellow or other commercial varieties.

    The type of mustard, and the amount you use of each, will affect the the taste of the salad, so taste your dressing before using if you are varying the quantity and kind of mustard being used.

    For a richer, creamier version, include 1/2 cup of mayonnaise, Greek yogurt or sour cream with the dressing.

Vary the Additions

  • Vary the vegetables and fruit to suit your personal tastes and make better use of whatever you may have on hand. For example, substitute the apple with any other cut, firm fruit, like pear. You can also use dried fruit, such as raisins or chopped dried apricots, instead.

    Choose your vegetable pairings based on overall themes. For example, with a Southwest-style mustard potato salad, use corn niblets, minced green onion, grated carrot and minced red pepper.

    Changing the protein choice for your potato salad can transform this salad from a light meal to a filling one. Use drained, canned beans in place of the chopped boiled egg; or sprinkle with a handful of nuts and seeds, like a mix of chopped walnuts and toasted sesame seed; to give your salad textural contrast as well as boost the protein content.

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