Description
A Tangy Mustard Potato Salad featuring tender baby Yukon gold potatoes tossed in a flavorful Dijon and grainy mustard vinaigrette, enhanced with fresh herbs, peperoncini, and a creamy touch of mayonnaise. Perfect as a refreshing, zesty side dish for picnics and gatherings.
Ingredients
Scale
Potatoes
- 1 pound baby Yukon gold potatoes (or red potatoes)
Herbs
- 2 tablespoons chives, finely chopped
- 2 tablespoons tarragon, finely chopped (or substitute dill)
Dressing
- 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
- Cook the potatoes: Place the baby Yukon gold potatoes in a pot and cover them with water. Add kosher salt to the water and bring it to a boil. Cook the potatoes for about 10-12 minutes, or until they are fork tender.
- Drain and cool: Once cooked, drain the potatoes and let them cool for a few minutes. After cooling, slice the potatoes into ¼ inch thick circles to prepare them for the salad.
- Make the Dijon vinaigrette: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, grainy mustard, mayonnaise, finely chopped peperoncini, and kosher salt. Taste and adjust seasoning as needed to balance the flavors.
- Assemble the potato salad: In a mixing bowl, combine the sliced potatoes with the prepared vinaigrette and chopped herbs (chives and tarragon). Gently toss everything together until well coated and evenly mixed.
- Serve: Serve the potato salad immediately or refrigerate until ready to enjoy for a delicious, tangy side dish.
Notes
- You can substitute tarragon with dill for a slightly different but equally delicious flavor.
- The potato salad can be made a few hours ahead and refrigerated to allow the flavors to meld.
- If you prefer a spicier kick, increase the amount of finely chopped peperoncini or add some of their juice to the dressing.
- Using baby Yukon gold potatoes is recommended for their creamy texture and thin skins, but red potatoes work well too.
- Adjust salt to taste after mixing, as the pepperoncini and mustard add some saltiness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: potato salad, mustard potato salad, tangy potato salad, Yukon gold potatoes, Dijon mustard, summer side dish, easy potato salad
