No-Mayo Mustard Potato Salad
This no-mayo mustard potato salad is a bright, tangy side that ditches heavy mayo for a punchy mustard vinaigrette. It comes together fast and tastes even better once the potatoes soak up all that flavor.
I love a good picnic salad, but sometimes you want something lighter. This one delivers all the satisfaction without weighing you down.
Why This Potato Salad Works
The warm potatoes absorb the dressing straight away, so every bite is seasoned through, not just coated on the outside. A mix of Dijon and whole grain mustard gives you both a smooth kick and a pleasant pop of texture.
Fresh herbs and a handful of chopped shallots keep it from feeling flat, and a splash of vinegar brightens everything up. It’s the kind of side that complements just about anything you throw on the grill.
Ingredients
- 2 lbs Yukon Gold potatoes, cut into 1-inch chunks: waxy potatoes hold their shape best
- 2 tbsp Dijon mustard: use a smooth, sharp Dijon
- 1 tbsp whole grain mustard: adds texture and a milder tang
- 3 tbsp white wine vinegar: apple cider vinegar works too
- 1 tsp sugar: optional, to balance the acidity
- ¼ cup extra-virgin olive oil
- 1 medium shallot, finely chopped: or ¼ cup minced red onion
- ¼ cup chopped fresh parsley
- 2 tbsp chopped fresh dill
- Kosher salt and black pepper
Variations / Substitutions
- Creamy twist: fold in 2 tbsp Greek yogurt or mayo for a richer texture
- Herb swap: use chives or tarragon instead of the dill
- Bacon boost: stir in 4 slices of crumbled cooked bacon
- Lemon instead of vinegar: replace the vinegar with 2 tbsp fresh lemon juice for a brighter lift
For another mustard-packed side, our Honey Mustard Roasted Carrots are a good bet.
How to Make Mustard Potato Salad
Step 1: Boil the Potatoes
Place the 2 lbs cut potatoes in a large pot and cover with cold water by an inch. Add a generous pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until just fork-tender, 12 to 15 minutes. You want them soft but not falling apart. Drain well and let them sit in the colander for a few minutes to steam dry.
The potatoes should look slightly floury on the edges. That rough texture helps the dressing cling later.
Step 2: Whisk the Dressing
While the potatoes cook, combine the 2 tbsp Dijon mustard, 1 tbsp whole grain mustard, 3 tbsp vinegar, and 1 tsp sugar in a large bowl. Whisk until the sugar dissolves, then slowly drizzle in the ¼ cup olive oil while whisking. Stir in the chopped shallot, a big pinch of salt, and a few cracks of black pepper.
The dressing will taste sharp and mustardy on its own. That’s exactly right, once it hits the warm potatoes it mellows into a perfect balance.
Step 3: Toss the Warm Potatoes
Add the still-warm potatoes to the bowl with the dressing. Use a large spoon to toss gently until every piece is coated. Let the salad sit for at least 15 minutes so the potatoes absorb the flavors.
You’ll see the dressing start to thicken and cling as it cools. Give it a gentle stir now and then to redistribute the dressing that pools at the bottom.
Step 4: Finish with Fresh Herbs and Serve
Right before serving, fold in the ¼ cup parsley and 2 tbsp dill. Taste and adjust with more salt, pepper, or a splash of vinegar if needed. Serve the potato salad at room temperature or slightly chilled.
The herbs add a fresh, grassy note that cuts through the richness of the mustard. This salad holds well and is just as good the next day straight from the fridge.
A Few Notes Before You Start
- If you have time, let the dressed potatoes rest at room temperature for up to an hour for even deeper flavor.
- Leftover potato salad is delicious served cold straight from the fridge; just let it sit out for 15 minutes to take the chill off.
- For a pretty presentation, reserve a few whole herb leaves and a sprinkle of flaky salt to finish the salad at the table.
Storing Leftover Potato Salad
- Refrigerate: Keep in an airtight container for up to 4 days. Serve cold, at room temperature, or gently reheat in a skillet if you prefer it warm.
- Reheating: Warm in a nonstick skillet over low heat, stirring occasionally, just until heated through.
What Goes Well With This Potato Salad
Grilled sausages, like bratwurst or Italian sausage, are a natural match; the mustard in the salad echoes the flavors in the meat. A simple roast chicken also works, as the tangy potatoes cut through the richness. For a vegetarian spread, pair it with grilled portobello mushrooms and a crisp green salad.
Frequently Asked Questions
Can I use dried herbs instead of fresh?
Fresh herbs give the best brightness, but if you must, use about a third of the amount and crush them between your fingers to wake them up.
Can I add hard-boiled eggs?
Absolutely. Chop a couple of hard-boiled eggs and fold them in with the herbs for extra richness.
Is this potato salad better warm or cold?
Both are great. I prefer it at room temperature, but it’s delicious cold straight from the fridge as well.
I’m not a fan of raw shallot. What can I use?
Finely chopped red onion or a handful of chopped scallions work well.
Mustard Potato Salad Recipe
Ingredients
Method
- Place the potatoes in a large pot, cover with cold salted water, and boil until just fork-tender, 12 to 15 minutes. Drain and let steam dry.
- Whisk the Dijon, whole grain mustard, vinegar, and sugar. Slowly drizzle in the olive oil while whisking, then stir in the shallot, salt, and pepper.
- Add the warm potatoes to the dressing and toss gently to coat. Let sit for 15 minutes, stirring occasionally.
- Fold in the parsley and dill. Adjust seasoning and serve at room temperature or slightly chilled.
Notes
