Potato Salad with Grainy Mustard
Transform your classic picnic side dish with this vibrant Potato Salad with Grainy Mustard, a delightful medley of tender baby potatoes and a tangy, herbaceous dressing. Boiled to fork-tender perfection, the potatoes are lovingly coated in a creamy blend of grainy mustard, Dijon mustard, mayonnaise, and a splash of apple cider vinegar for a bold yet balanced flavor. Fresh parsley, dill, and crisp green onions add a garden-fresh touch, while a hint of paprika ties it all together with a subtle smoky warmth. Perfect for BBQs, potlucks, or meal prep, this make-ahead potato salad is best enjoyed cold or at room temperature, allowing the flavors to develop beautifully. Simple, hearty, and irresistibly flavorful, this potato salad is a must-try addition to your repertoire!
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Recipe Information
Ingredients
- 1.5 pounds Baby potatoes
- 1 teaspoon Salt
- 2 tablespoons Grainy mustard
- 0.3333333333333333 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Fresh dill (chopped)
- 2 stalks Green onions (sliced thinly)
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika
- 10 cups Water (for boiling)
Instructions
Add 10 cups of water to a large pot and bring to a boil. Stir in 1 teaspoon of salt.
Wash the baby potatoes thoroughly. Halve any potatoes that are larger to ensure even cooking.
Place the potatoes in the boiling water and cook for 15-20 minutes or until they are fork-tender but not falling apart.
While the potatoes are cooking, prepare the dressing. In a mixing bowl, whisk together the grainy mustard, mayonnaise, Dijon mustard, apple cider vinegar, olive oil, black pepper, and paprika until smooth and creamy.
Once the potatoes are cooked, drain them in a colander and let them cool for about 10 minutes until they are warm but not steaming.
Transfer the cooled potatoes to a large bowl. Add the dressing and gently toss until the potatoes are evenly coated. Be careful not to break the potatoes while mixing.
Fold in the chopped parsley, dill, and green onions. Adjust seasoning with additional salt or black pepper, if needed.
Cover the salad and refrigerate it for at least 1 hour to allow the flavors to meld together.
Before serving, give the salad a gentle stir and garnish with additional herbs, if desired. Serve cold or at room temperature.
Nutrition Facts
Calories |
1390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.9 g | 115% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 3265 mg | 142% | |
| Total Carbohydrate | 140.9 g | 51% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 6.2 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 3055 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.
