If you’re craving a potato salad with a punch of flavor and just the right balance of zest and creaminess, look no further than this Tangy Mustard Potato Salad Recipe. It’s a brilliant twist on the classic comfort food, featuring tender baby Yukon gold potatoes dressed in a lively combination of Dijon and grainy mustard, enhanced by the brightness of lemon juice and a hint of peperoncini for that perfect tang. Whether it’s a sunny picnic or a casual dinner, this potato salad will instantly become your go-to crowd-pleaser that keeps everyone coming back for more.
Ingredients You’ll Need
This Tangy Mustard Potato Salad Recipe uses simple, everyday ingredients that each bring something special to the table—from creamy texture and vibrant color to bold, tangy flavor. Every component plays a crucial role in making this salad a standout side dish.
- 1 pound baby Yukon gold potatoes (or red potatoes): These tender potatoes hold their shape well and offer a buttery flavor perfect for salads.
- 2 tablespoons chives (finely chopped): Adds a delicate oniony note and lovely green bursts of color.
- 2 tablespoons tarragon (finely chopped or use dill): Brings a fresh, herbaceous depth that complements the mustard tang beautifully.
- 3 tablespoons extra virgin olive oil: Provides smooth richness and helps meld all the flavors together.
- 1 tablespoon lemon juice: Adds bright acidity that lifts the entire dish.
- 1 ½ tablespoons Dijon mustard: Offers sharp, smooth pungency critical for the tangy kick.
- 1 ½ tablespoons grainy mustard: Adds texture and a bold, rustic mustard flavor.
- 3 tablespoons mayonnaise: Creaminess that balances the tanginess and creates a luscious dressing.
- 5 peperoncini (finely chopped): Introduces a subtle spicy, tangy bite that sets this salad apart.
- 1 teaspoon kosher salt (or more to taste): Essential for enhancing all the flavors perfectly.
How to Make Tangy Mustard Potato Salad Recipe
Step 1: Cook the Potatoes
Start by rinsing the baby Yukon gold potatoes and placing them in a large pot. Cover with cold water, add a pinch of salt, and bring to a boil over medium-high heat. Cook the potatoes until they are tender when pierced with a fork, about 10 minutes. Be careful not to overcook to maintain their firm, creamy texture. Drain and let them cool slightly before handling.
Step 2: Prepare the Dressing
While the potatoes are cooling, whisk together the Dijon mustard, grainy mustard, mayonnaise, lemon juice, and extra virgin olive oil in a large mixing bowl. Add the finely chopped peperoncini and a pinch of kosher salt to the dressing. This combination creates that perfect tangy flavor and luscious texture that makes this Tangy Mustard Potato Salad Recipe so irresistible.
Step 3: Combine and Toss
Once the potatoes are warm but not hot, cut them into halves or quarters depending on size, and add them to the bowl with the dressing. Toss gently to coat every piece in the tangy mustard dressing. Finally, fold in the chopped chives and tarragon (or dill if you prefer). Taste and adjust salt as needed. Let the salad rest for a few minutes to allow the flavors to meld before serving.
How to Serve Tangy Mustard Potato Salad Recipe
Garnishes
To make your Tangy Mustard Potato Salad Recipe look as good as it tastes, sprinkle extra freshly chopped chives or tarragon on top right before serving. For an added touch, a few whole peperoncini placed artfully can bring a vibrant visual pop and hint at the delightful tang inside the salad.
Side Dishes
This salad is incredibly versatile and pairs beautifully with grilled meats like chicken or sausages, or alongside sandwiches and burgers at a summer barbecue. It also stands on its own as a refreshing side for picnic spreads or light dinners.
Creative Ways to Present
Serve this salad in rustic ceramic bowls for a charming, homey feel or in clear glass dishes so the lovely textures and colors shine through. For a fun twist, try stuffing the salad into hollowed-out tomatoes or bell peppers for individual servings that wow your guests.
Make Ahead and Storage
Storing Leftovers
This Tangy Mustard Potato Salad Recipe holds up wonderfully in the fridge. Use an airtight container and it will stay fresh for up to 3 days. The flavors actually deepen and become even more harmonious as it rests, making it perfect to prepare in advance.
Freezing
Because this salad contains mayonnaise and fresh herbs, freezing is not recommended. The texture of the potatoes and creaminess of the dressing can be compromised by freezing, so it’s best enjoyed fresh or refrigerated.
Reheating
Potato salad is typically served cold or at room temperature. If you prefer it slightly warmed, let it come to room temperature naturally or gently warm in the microwave for about 15-20 seconds. Avoid overheating to prevent the mayonnaise from separating.
FAQs
Can I use different types of potatoes for this recipe?
Absolutely! While baby Yukon golds are ideal for their creamy texture and buttery flavor, you can also use red potatoes or fingerlings. Just make sure they are firm and not mealy to keep the salad from turning mushy.
Is it okay to leave out the mayonnaise?
You can reduce or omit mayonnaise if you prefer a lighter salad, but it does contribute to the creamy texture that balances the tangy mustard flavors beautifully. You might consider substituting with Greek yogurt for a healthier twist.
How spicy is this potato salad?
The peperoncini adds a mild, tangy spice rather than overwhelming heat. If you love more kick, you can add extra chopped peperoncini or a dash of hot sauce to suit your taste.
Can I prepare this salad ahead of time?
Yes! This Tangy Mustard Potato Salad Recipe actually tastes better after resting a few hours in the fridge because the flavors meld. Just be sure to store it in an airtight container and stir gently before serving.
What other herbs can I use if I don’t have tarragon?
Dill is a fantastic substitute that pairs well with potatoes and mustard. Fresh parsley or chervil can also work if you want a milder, fresh herb flavor.
Final Thoughts
This Tangy Mustard Potato Salad Recipe has quickly become one of my favorite dishes to bring to any meal because it’s so easy to make yet bursting with layers of bright, tangy, and creamy flavors. I hope you’ll give it a try and enjoy it as much as I do—it’s the kind of dish that makes eating together feel special and fun. Happy cooking!
Print
Tangy Mustard Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 to 4.5 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
Description
This Tangy Mustard Potato Salad is a vibrant and flavorful twist on the classic dish, featuring baby Yukon gold potatoes dressed in a zesty mustard-lemon vinaigrette and complemented by fresh herbs, tangy peperoncini, and creamy mayonnaise. Perfect as a side for picnic, barbecue, or any casual meal.
Ingredients
Potatoes
- 1 pound baby Yukon gold potatoes (or red potatoes)
Herbs and Aromatics
- 2 tablespoons chives, finely chopped
- 2 tablespoons tarragon, finely chopped (or use dill)
- 5 peperoncini, finely chopped
Dressing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 ½ tablespoons Dijon mustard
- 1 ½ tablespoons grainy mustard
- 3 tablespoons mayonnaise
- 1 teaspoon kosher salt (or more to taste)
Instructions
- Cook Potatoes: Wash and place the baby Yukon gold potatoes in a pot of salted water. Bring to a boil and cook until tender but still firm, about 10 minutes. Drain well and allow to cool slightly.
- Prepare Dressing: In a bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, grainy mustard, and mayonnaise until smooth and creamy. Season with kosher salt to taste.
- Combine and Serve: Cut potatoes into halves or quarters depending on size. Gently toss the warm potatoes with the dressing, then fold in the finely chopped chives, tarragon (or dill), and peperoncini. Adjust seasoning if needed, and serve warm or at room temperature.
Notes
- For a tangier kick, increase the amount of lemon juice or add a splash of white wine vinegar.
- Peperoncini can be substituted with pickled jalapeños or banana peppers for varied heat levels.
- This salad can be served warm, at room temperature, or chilled.
- Use red potatoes if Yukon golds aren’t available; texture and flavor will be similar.
