Mustard and Pepper Potato Salad
Elevate your next cookout or weeknight dinner with this vibrant Mustard and Pepper Potato Salad—a bold and tangy twist on a classic side dish. Made with tender baby potatoes and a zesty dressing of Dijon mustard, whole grain mustard, olive oil, and apple cider vinegar, this recipe packs layers of flavor in every bite. Fresh parsley and green onions add a burst of freshness, while a generous sprinkle of freshly ground black pepper gives it a peppery kick. Ready in just over 30 minutes, this potato salad can be served warm or chilled, making it a versatile option for any occasion. Whether you're looking for a picnic staple or a unique side for grilled favorites, this easy, mustard-infused potato salad is sure to become a new favorite. Perfect for those seeking a quick, flavorful, and healthy alternative to heavy, mayo-based salads!
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Recipe Information
Ingredients
- 1.5 pounds Baby potatoes
- 2 tablespoons Dijon mustard
- 1 tablespoon Whole grain mustard
- 3 tablespoons Olive oil
- 1.5 tablespoons Apple cider vinegar
- 1 clove Garlic clove
- 2 tablespoons Fresh parsley
- 2 stalks Green onions
- 1 teaspoon Fresh ground black pepper
- 0.5 teaspoon Salt
- 0.5 teaspoon Paprika (optional, for garnish)
Instructions
Wash the baby potatoes thoroughly. Leave the skin on for texture, or peel them if preferred.
Cut larger potatoes in half or quarters to ensure all pieces are roughly the same size for even cooking.
Place the potatoes in a large pot and add enough water to cover them. Add a pinch of salt to the water.
Bring the water to a boil over medium-high heat, then reduce the heat to medium and let the potatoes simmer for 15-20 minutes, or until they can be easily pierced with a fork.
While the potatoes are cooking, prepare the dressing. In a small bowl, whisk together Dijon mustard, whole grain mustard, olive oil, and apple cider vinegar.
Mince the garlic clove finely and add it to the dressing mixture.
Chop the fresh parsley and slice the green onions thinly, setting both aside for later use.
Once the potatoes are cooked, drain them and let them cool slightly until they are warm but not hot.
Place the warm potatoes in a large mixing bowl. Pour the dressing over the potatoes and gently toss to coat them evenly.
Sprinkle in the fresh parsley, sliced green onions, fresh ground black pepper, and salt. Toss again to combine.
Taste the potato salad and adjust the seasoning if necessary. If desired, sprinkle a small amount of paprika on top for garnish.
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld, or serve it warm if preferred.
Nutrition Facts
Calories |
1002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 331920 mg | 14431% | |
| Total Carbohydrate | 124.9 g | 45% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 5.5 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3056 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
