Dinner

Tangy Mustard Potato Salad Recipe

ByMariam Harutyunyan October 17, 2026October 17, 2026

Introduction

This Tangy Mustard Potato Salad is a bright and flavorful twist on a classic favorite. Featuring creamy potatoes tossed in a zesty Dijon vinaigrette with fresh herbs and a touch of spice from peperoncini, it’s perfect for picnics, barbecues, or a simple weeknight side.

A beige bowl filled with chunky potato salad mixed with green herbs and specks of mustard seeds, giving a textured look with a mix of pale yellow and green colors; three whole yellow peppers are placed on top toward the back edge of the bowl; a silver spoon sits inside the bowl on the right side; the bowl is set on a white marbled surface with a small white bowl of green chopped herbs nearby and a white dish of grainy mustard below, a beige cloth is partially visible on the right; a large white plate with black speckles rests near the top right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound baby Yukon gold potatoes (or red potatoes)
2 tablespoons chives (finely chopped)

2 tablespoons tarragon (finely chopped or use 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

Step 1: Add the potatoes to a pot and cover with water. Season the water with kosher salt, then bring to a boil. Cook the potatoes until they are fork tender, about 10 to 12 minutes.
Step 2: Drain the potatoes and let them cool for a few minutes. Once slightly cooled, slice them into ¼ inch circles.

Step 3: In a small bowl, combine the olive oil, lemon juice, Dijon mustard, grainy mustard, mayonnaise, chopped peperoncini, and salt. Mix well and adjust seasoning to taste.
Step 4: In a mixing bowl, add the sliced potatoes and chopped herbs. Pour the mustard vinaigrette over the potatoes and gently toss to combine. Serve immediately or chill before serving.

Tips & Variations

Use red potatoes if you prefer a slightly firmer texture and a beautiful pop of color.

Substitute tarragon with fresh dill for a different herbal note.
Add finely diced celery or red onion for extra crunch.
For a tangier flavor, increase the amount of lemon juice or Dijon mustard slightly.

Storage

Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir and let it come to room temperature or chill completely if preferred cold. Avoid freezing, as the texture and consistency may change.

How to Serve

A close-up view of a bowl filled with chunky potato salad, showcasing roughly cut pale yellow potato pieces mixed with creamy dressing. The salad has small specks of dark mustard seeds and is sprinkled with bright green chopped chives spread evenly throughout. Next to the salad, there are two yellow pepperoncini peppers with smooth, shiny skin. The bowl holding the salad is white, and it rests on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this potato salad ahead of time?

Yes, you can prepare the salad a few hours ahead and refrigerate it. The flavors will even improve after resting, but be sure to toss gently before serving.

What can I use if I don’t have peperoncini?

You can substitute pepperoncini with mild banana peppers or omit them entirely if you prefer a milder salad. A splash of vinegar can add some acidity as well.