If you’re on the lookout for a salad that’s bursting with flavor, bright, and perfect for any casual hangout or family meal, you’ll absolutely love this Tangy Mustard Potato Salad Recipe. Combining the creaminess of tender Yukon gold potatoes with the lively zing of Dijon and grainy mustards, fresh herbs, and a surprising kick from chopped peperoncini, this salad brings a fresh twist to a classic favorite. It’s easy to whip up in just 20 minutes and makes every bite a celebration of tangy, herby goodness that’s simply irresistible.
Ingredients You’ll Need
The beauty of this Tangy Mustard Potato Salad Recipe lies in its simplicity—the ingredients are straightforward but each is crucial for layering flavor, texture, and color. Every component works together to create a vibrant, satisfying dish.
- 1 pound baby Yukon gold potatoes (or red potatoes): These are perfect for their creamy texture and waxy consistency, holding up well without getting mushy.
- 2 tablespoons chives (finely chopped): Adds a mild oniony freshness and bright green flecks to lighten every forkful.
- 2 tablespoons tarragon (finely chopped or use dill): Offers a fragrant herbaceous note that harmonizes beautifully with the mustard.
- 3 tablespoons extra virgin olive oil: Brings a fruity richness and helps marry all the flavors together.
- 1 tablespoon lemon juice: Provides a zesty brightness that cuts through the richness.
- 1 ½ tablespoons Dijon mustard: Delivers smooth, sharp pungency while blending seamlessly into the dressing.
- 1 ½ tablespoons grainy mustard: Introduces texture and a nuanced spicy bite thanks to mustard seeds.
- 3 tablespoons mayonnaise: Offers creaminess and a velvety mouthfeel to balance the tang.
- 5 peperoncini (finely chopped): Brings a lively piquant punch and slight crunch that wakes up every taste bud.
- 1 teaspoon kosher salt (or more to taste): Enhances all flavors—don’t skip this essential seasoning step!
How to Make Tangy Mustard Potato Salad Recipe
Step 1: Cook the Potatoes to Perfection
Start with the potatoes—give them a good scrub since you’ll want to keep the skin on for extra texture and nutrients. Place them in a pot of salted water and bring it to a boil. Cook until they’re just tender when pierced with a fork, which usually takes about 10 minutes. Drain them and let them cool slightly so they’re easier to handle for the next steps.
Step 2: Whip Up the Tangy Mustard Dressing
In a mixing bowl, combine the Dijon mustard, grainy mustard, mayonnaise, lemon juice, and olive oil. Whisk these together until smooth and glossy; the balance between creaminess and acidity is the star here. Then add the chopped peperoncini along with a generous teaspoon of kosher salt. The peperoncini bring that unexpected tang and mild heat that make this salad truly standout.
Step 3: Toss Everything Gently
Chop the cooked potatoes into bite-sized pieces and add them to the dressing bowl. Gently fold in the finely chopped chives and tarragon. Toss everything carefully so each bite is coated with that luscious tangy dressing, but the potatoes stay intact and not mushy. Taste and if needed, adjust the salt—you want a perfect balance of savory, creamy, and zesty flavors.
How to Serve Tangy Mustard Potato Salad Recipe
Garnishes
For a beautiful presentation and a flavor boost, sprinkle extra chopped chives or fresh tarragon leaves right before serving. If you like a little crunch, a few toasted pine nuts or crispy shallots on top can add an exciting texture contrast to the creamy potato salad.
Side Dishes
This Tangy Mustard Potato Salad Recipe pairs wonderfully with grilled chicken or fish, making it ideal for summer barbecues or picnic spreads. It also complements rich, smoky sausages or roasted vegetables, balancing hearty mains with freshness.
Creative Ways to Present
Serve this salad chilled in a vibrant bowl to enhance its colorful appeal, or create individual portions inside hollowed-out mini bell peppers or tomato cups for a charming appetizer presentation. It’s also wonderful layered in a glass jar for a portable lunch or picnic treat.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to three days. The flavors actually meld and improve after sitting, making it an excellent make-ahead side dish to save time on busy days.
Freezing
Freezing is not recommended for this Tangy Mustard Potato Salad Recipe because the creamy dressing and cooked potatoes tend to change texture and become watery when thawed. For best taste and texture, enjoy it fresh.
Reheating
If you prefer your potato salad slightly warm, gently bring it to room temperature rather than heating it in the microwave, which can alter the texture of the mayonnaise and mustard dressing. Typically, this salad shines best served cold or at room temperature.
FAQs
Can I use other types of potatoes?
Absolutely! While baby Yukon gold or red potatoes are ideal for their creamy texture, you can also use fingerlings or other waxy varieties that hold their shape well after cooking.
Is this salad suitable for vegan diets?
This recipe contains mayonnaise, which usually has eggs, so to make it vegan, you can substitute with vegan mayonnaise. The rest of the ingredients are naturally plant-based.
How spicy is the peperoncini in this recipe?
Peperoncini provide a mild, tangy heat that isn’t overpowering, making the salad flavorful but still approachable for most palates. You can adjust the amount or omit if you prefer less heat.
Can I prepare this salad in advance?
Yes! In fact, allowing the salad to rest for a few hours or overnight helps the flavors meld beautifully, enhancing the overall taste.
What’s the best way to keep the potatoes from falling apart?
Be sure not to overcook the potatoes; test them frequently and remove them from boiling water as soon as they’re tender. Also, handle them gently when tossing to avoid mashing.
Final Thoughts
I can’t recommend this Tangy Mustard Potato Salad Recipe enough if you want something fresh, flavorful, and reliably delicious every time you make it. It’s one of those dishes that feels like a warm hug on a plate—versatile, simple, and bursting with personality. Give it a try at your next meal and watch it become an instant favorite among family and friends!
Print
Tangy Mustard Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
Description
A vibrant and tangy mustard potato salad featuring baby Yukon gold potatoes tossed in a zesty dressing made with Dijon and grainy mustard, lemon juice, and extra virgin olive oil, accented with fresh chives, tarragon, and chopped peperoncini for a flavorful punch. This salad is creamy yet light, perfect as a side for barbecues, picnics, or a fresh summer lunch.
Ingredients
Potatoes
- 1 pound baby Yukon gold potatoes (or red potatoes)
Dressing and Mix-ins
- 2 tablespoons chives, finely chopped
- 2 tablespoons tarragon, finely chopped (or substitute with dill)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 ½ tablespoons Dijon mustard
- 1 ½ tablespoons grainy mustard
- 3 tablespoons mayonnaise
- 5 peperoncini, finely chopped
- 1 teaspoon kosher salt (or more to taste)
Instructions
- Boil the potatoes: Place the baby Yukon gold potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook the potatoes until they are fork-tender, about 10 minutes. Drain and let them cool slightly.
- Prepare the mustard dressing: In a large mixing bowl, whisk together the Dijon mustard, grainy mustard, mayonnaise, extra virgin olive oil, lemon juice, and kosher salt until smooth and emulsified. This creates a tangy and creamy base for the salad.
- Combine and season: Once the potatoes are cool enough to handle, cut any larger potatoes in half or quarters so that all pieces are bite-sized. Add the potatoes to the dressing along with chopped chives, tarragon (or dill), and finely chopped peperoncini. Gently toss everything until the potatoes are well coated. Adjust salt to taste. Chill for 20 minutes before serving to allow flavors to meld.
Notes
- Use baby Yukon gold potatoes for their creamy texture and thin skins; red potatoes also work well.
- Peperoncini add a mild tangy heat; if unavailable, substitute with banana peppers or a mild pepper of choice.
- This salad tastes even better after chilling for an hour or overnight.
- For a fresher herb flavor, add chopped parsley or dill along with or instead of tarragon.
- Make sure not to overboil the potatoes to keep them firm and creamy, avoiding a mushy salad texture.
- To make it lighter, reduce mayonnaise or substitute with Greek yogurt.
