mustard potato salad

Traditional Potato Salad made with Yukon Gold potatoes, hard boiled eggs, and a simple creamy dressing. An easy recipe perfect for any party or BBQ!

Traditional Potato Salad

Yukon Gold Potatoes

eggs

mayonnaise

buttermilk

Tablespoons yellow mustard ((or half dijon))

dill pickles (, minced + splash of pickle juice))

salt and pepper

celery (, chopped)

red onion (, chopped)

Place the whole, unpeeled potatoes in a large pot of water. Bring the water to a boil,&nbsp;then lower the heat and simmer for 10 to 15 minutes, until the potatoes are fork&nbsp;tender.

Drain the water completely from the pot and then cover the pot with a lid to allow the&nbsp;potatoes to steam for 5-10 minutes.

Peel potatoes, if desired, and cut them into 1 inch chunks.

Separate egg yolks from the whites of the hard boiled eggs and place the&nbsp;yolks in a bowl.

Mash the yolks with a fork and then stir in the mayonnaise, buttermilk,&nbsp;mustard, a splash of pickle juice, and salt and pepper, to taste.

Pour the dressing over the warm potatoes. Chop the egg whites and add them to the&nbsp;potatoes along with the celery, onion, and pickles.

Stir well, cover, and refrigerate for a few hours to allow the flavors to blend.

https://content.jwplatform.com/videos/dJfGChdp.mp4

Traditional Potato Salad made with Yukon Gold potatoes, hard boiled eggs, and a simple creamy dressing. This easy recipe has been a family favorite for years.

Mediterranean-style mustard potato salad with fresh dill, parsley, red onions and capers. The key to this potato salad is to dress the boiled potatoes while they&#039;re hot with the Dijon mustard dressing, this way, they will better absorb all the flavors. And for best results, allow the potato salad some time to marinate before serving.

Mustard Potato Salad, Mediterranean-Style

lb small potatoes (such

Water

salt

red onions

parsley

dill

capers

extra virgin olive oil

tbsp white wine vinegar

Dijon mustard

tsp ground sumac

tsp black pepper

tsp coriander

Wash and scrub the potatoes and dry them well. Slice potatoes thinly using a mandoline slicer. I used this slicer (affiliate link).

Place potatoes in a pot and add water to cover by 1 inch. Bring to a boil. Add salt. Turn the heat down and allow the potatoes to simmer for about 6 minutes or so until they&#039;re tender (you should be able to poke the potatoes with a fork).

Add vinaigrette ingredients to a small bowl and whisk until well-combined.

When the potatoes are ready, remove from heat and drain well. Place them in a large mixing bowl and immediately dress them with the Dijon mustard dressing. Gently toss to coat.

Add onions, fresh herbs, and capers. Toss gently to combine.

Transfer the potatoes to a serving platter. For best results, allow the potato salad some time to marinade before serving. You can refrigerate it for 1 hour or so but be sure to bring it to room temperature before serving.

I’ve made this recipe many times since it was posted 3 years ago. It’s so so delicious and definitely one of my absolute favorites. Perfect for summer dinners!

These were the best MASHED potatoes we ever had!!! LOL Okay, this was my first fail with you...but I'm certain it was user error. 😆 I followed instructions to the letter except I used red new potatoes (what I had on had). Sliced the same thickness, boiled the same time. However, I think I underestimated how quickly my stovetop cooked them! I also made the mistake of dumping the hot thin potatoes into a colander! The result: all my potatoes broke! Then I tried to carefully place them in a bowl and any that had escaped being destroyed in the draining step, now joined the broken crew! I rolled with it and poured in the vinaigrette dressing, but "gently" tossing just resulted in "mashing". I threw in the onions and rest of the ingredients, gave it one more...um...gentle toss. Set it on the table and hoped for the best. Thankfully, my family thought they were tasty mashed potatoes. 😆 If I try again, I'll cube the potatoes instead and watch the pot like a hawk!!! 🤣

Great dish! I made it as a side for the salmon kabobs, and it complemented the salmon very well. We ate it while was still a bit warm, but it did not mater. The cold left overs were fantastic as well :)

I made this for dinner with a friend about two weeks ago--got reviews. One thing though I did not mandoline slice (have nightmares of the only time I ever used), I decided to just cut in half (removed about half the peels after cooking). This works just fine and I kind of prefer for the more potato-y vibe. But the dressing and ingredients followed the recipe. This is so good and you will never miss the mayo.
Five stars plus!

Love the flavors! I was missing some ingredients and ended up subbing dry parsley, dry thyme for the fresh parsley; lemon juice and white balsamic vinegar for the white wine vinegar; lemon pepper for the sumac; and Kalamata olives for the capers. Dressing was still so delicious! Next time I might not boil the potatoes that long, or perhaps just slice them thicker - they broke into pieces when I stirred in the dressing.

Loved the flavors in this recipe! I’ve made it a few times, but I’m wondering if I can cube the potatoes instead of slicing them?

This potato salad recipe is quickly becoming a family favorite.  My sister first made it for a group of her friends looking for a lighter version potato salad.  It was so tasty, she then made it for our Mother's Birthday celebration (20 people).
I made it again last night for 11 of us. Our son-in-law has celiacs disease, and this recipe worked into his diet, and all of ours.  Everyone loves it!  Thank you.

Lamb burgers and potatoes salad tonite I'll let you know how it goes suffice to say I'm hungry after reading this recipe!!

https://content.jwplatform.com/videos/fkZDUfvX.mp4

Mustard Potato Salad

Honey Mustard Potato Salad loaded with tender potatoes and tossed with a creamy homemade honey mustard dressing. Makes an easy and healthy side dish for potlucks, picnics, and BBQs or great for meal prep. Paleo, gluten-free, and dairy-free.

Honey Mustard Potato Salad

red potatoes

mayo

dijon mustard

honey

onions

dill,

salt and pepper,

toppings: sliced green onions, dill, red pepper flakes...

Prep the potatoes. Wash and scrub off any excess dirt/debris. Dice into 1/2-1 inch pieces, making sure they are uniform in size.

Add the potatoes to a large stockpot. Add enough cold water to cover potatoes and a teaspoon of salt. Bring the pan to a low boil and let simmer until potatoes are tender and can be easily pierced with a fork. This should take about 20 minutes total. Drain potatoes through a colander and let cool for a couple of minutes.

While the potatoes cook, make the honey mustard dressing. Add your mayo, honey, mustard, and a pinch of salt and pepper to a jar and mix well to combine. Adjust according to taste.

When the potatoes are slightly cool, add them to a large bowl. Add the honey mustard, green onions, and dill. Mix well to combine. Serve the salad while still slightly warm or place in the fridge to let cool.

This potato salad is the best! I kept eating it out of the bowl before serving to my family. I love the light, tangy dressing- not heavy like mayo-based potato salads. I will def make this again!

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Traditional Potato Salad

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Honey Mustard Potato Salad

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