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
Scale
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.
