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
Scale
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.
