Warm Mustard Potato Salad
Elevate your side dish game with this Warm Mustard Potato Salad—a simple yet flavorful recipe that’s perfect for any occasion. Featuring tender baby red potatoes tossed in a tangy, homemade mustard dressing made with Dijon mustard, whole grain mustard, honey, and apple cider vinegar, this salad strikes the perfect balance between zesty and slightly sweet. Freshly minced garlic, red onion, and a medley of chopped parsley and dill infuse vibrant, herbaceous flavor into every bite. Ready in just 35 minutes, this warm potato salad is an ideal companion for barbecues, holiday feasts, or weeknight dinners. Serve it fresh and warm for ultimate comfort, or let it cool to room temperature for a versatile, crowd-pleasing dish. Perfectly seasoned and irresistibly creamy without any mayo, it’s a light and wholesome twist on a classic favorite.
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Recipe Information
Ingredients
- 2 lb Baby red potatoes
- 3 tbsp Dijon mustard
- 2 tbsp Whole grain mustard
- 3 tbsp Olive oil
- 2 tbsp Apple cider vinegar
- 1 tbsp Honey
- 2 Garlic cloves, minced
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 small Red onion, finely diced
- 0.25 cup Fresh parsley, chopped
- 2 tbsp Fresh dill, chopped
Instructions
Wash and scrub the baby red potatoes. Cut any larger potatoes in half to ensure even cooking.
Place the potatoes in a large pot and cover with cold water. Add a pinch of salt to the water.
Bring the water to a boil and cook the potatoes for 15-20 minutes or until they are fork-tender. Be sure not to overcook them.
While the potatoes are cooking, prepare the mustard dressing: In a small bowl, whisk together Dijon mustard, whole grain mustard, olive oil, apple cider vinegar, honey, minced garlic, salt, and black pepper until well combined.
Once the potatoes are cooked, drain them and let them cool slightly for 5 minutes. Cut the potatoes into bite-sized pieces if needed.
In a large mixing bowl, combine the warm potatoes, finely diced red onion, and mustard dressing. Toss gently to coat the potatoes evenly.
Add the chopped parsley and dill to the salad and toss again to mix.
Taste and adjust seasoning with additional salt or pepper as needed.
Serve the potato salad warm as a side dish or let it cool slightly to room temperature. Enjoy!
Nutrition Facts
Calories |
1310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 663532 mg | 28849% | |
| Total Carbohydrate | 178.0 g | 65% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 33.4 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 4936 mg | 105% | |
*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.
