This Herb and Mustard Potato Salad is the perfect no mayo potato salad. Serve it with burgers and hot dogs for your next backyard barbecue.
Why you’ll love this recipe
- Mayo-free recipe – It seems that people love the idea of potato salad recipes, but they do not want it made with mayo! I cannot relate to this, but here is the best potato salad without mayo.
- Perfect summer dish – This potato salad is tossed in simple herb and mustard vinaigrette that adds tons of flavor!! It is both comforting and refreshing which makes it the most amazing summer side dish.
- Easy to make – This recipe is so simple to make! All you need to do is boil the potatoes and combine everything!
Serving Suggestions
This red potato salad is perfect for a backyard barbecue with burgers and hot dogs or a night of grilling at home with the family.
Some of my favorite things to grill are: Grilled Lemon Pepper Chicken Wings, Marinated Grilled Chicken Thighs, Perfectly Grilled Steak, Balsamic Grilled Chicken, or Pork Chops.
You could also make this alongside grilled watermelon salad and and grilled sweet potato wedges for more sides.
How long do you boil potatoes?
My tried and true method for perfectly boiled potatoes for a potato salad is to add them to a large pot with at least 2 tbsp of sea salt. Fill the pot with water until the water just covers the potatoes.
Bring the water to a boil, cover the pot and reduce to a simmer. Simmer covered for 10 minutes. After 10 minutes the potatoes should be perfectly fork tender.
Ingredients
- Baby red potatoes – red potatoes are waxy, thin skinned potatoes that are perfect for potato salad
- Whole grain mustard – I love the texture of whole grain mustard with the potatoes
- Olive oil – I use extra virgin olive oil for a little flavor, but you can use any oil
- White vinegar – vinegar adds a bit of acid to your dish for a little bite
- Fresh chives – I love the taste of chives in this mustard potato salad. If you don’t have chives, you could also use green onions
- Fresh parsley – parsley adds great flavor to this potato salad, but you can play around with any of your favorite herbs
- Salt, black pepper and garlic powder – a simple spice blend is all you need alongside the mustard and herbs. A dash of paprika would be really good in this mixture
Ingredient Substitutions
I personally prefer a red potato for potato salad, but you can really use any small, waxy, thin skinned kind of potatoes. You can use golden potatoes like yukon golds, mini heirloom potatoes or even fingerling potatoes. I find russet potatoes to be too starchy. Yukon gold potatoes are definitely my favorite substitute!
This mustard potato salad is mayo free, but you can add a cup mayonnaise or miracle whip if you would like an even creamier texture. Greek yogurt would also work.
In place of the white vinegar, you could use red wine vinegar or apple cider vinegar. I love the whole grain mustard in this recipe, but you could do a yellow mustard or dijon mustard.
I love making potato salads because there are SO many ways to customize them. If you love pickles, add in sweet pickle relish or dill pickle relish and pickle juice. It would also be really tasty to add in grated or chopped hard-boiled eggs. For some more vegetables, you could add onion, celery, or any of your favorite veggies.
How to make Herb and Mustard Potato Salad
Step 1: Boil red potatoes
To begin, wash baby red potatoes and place in a large pot with 2 tbsp of sea salt. Fill the pot with water until just covering the potatoes.
Then, place the pot on the stove and bring water to a boil. Once boiling, cover the pot and reduce to a simmer.
Simmer for 10 minutes. Drain the water and rinse the potatoes with cold water to cool them.
Step 2: Cube potatoes
Once the potatoes are cool enough to handle. Set 3 aside and cut the rest into quarters.
Then, place in a large bowl. Take the other 3 potatoes, peel them and mash them with the back of a fork. Place those in the mixing bowl.
Step 3: prepare mustard vinaigrette and mix it all together
In a small bowl, whisk together oil, vinegar, mustard, chives, parsley, salt, pepper, and garlic powder. Pour herbed vinaigrette over the potatoes and toss to combine everything.
Finally, serve at room temperature or chilled. Garnish with more fresh herbs.
Prep and Storage
Yes! The flavors will intensify as this herbed potato salad sits in the fridge.
You can make it ahead of time and store in an air tight container in the fridge for up to 4 days.
Check out these other side dishes for a barbecue
- Sourdough Panzanella Salad
- Honey Mustard Three Bean Salad
- Classic Creamy Coleslaw
- Buffalo Ranch Potato Salad
- Baked Beans From Scratch
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Herb and Mustard Potato Salad
Ingredients
- 3 lbs baby red potatoes
- 2 tbsp whole grain mustard
- 2 tbsp olive oil
- 2 tbsp white vinegar
- 3 tbsp fresh chives
- 1/4 cup fresh chopped parsley
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
Instructions
- Wash baby red potatoes and place in a large pot with 2 tbsp of sea salt. Fill the pot with water until just covering the potatoes. Place the pot on the stove and bring water to a boil.
- Once boiling, cover the pot and reduce to a simmer. Simmer for 10 minutes. Drain the water and rinse the potatoes with cold water to cool them.
- Once the potatoes are cool enough to handle. Set 3 aside and cut the rest into quarters. Place in a large mixing bowl. Take the other 3 potatoes, peel them and mash them with the back of a fork. Place those in the mixing bowl.
- In a small bowl, whisk together oil, vinegar, mustard, chives, parsley, salt, pepper, and garlic powder. Pour herbed vinaigrette over the potatoes and toss to combine everything. Serve at room temperature or chilled.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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