Description
A quick and easy fresh red skin potato salad with whole grain mustard and herbs, offering a lighter, tangy alternative to classic mayo-heavy potato salads. Perfect as a side for casual dinners or barbecues.
Ingredients
Scale
- 1.5 pounds (700 grams) red skin potatoes, small to medium-sized
- 2 tablespoons whole grain mustard
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh dill, chopped (optional)
- 1 small garlic clove, minced
- Salt and freshly ground black pepper, to taste
- 1 teaspoon apple cider vinegar (optional)
Instructions
- Wash and prep the potatoes: Scrub about 1.5 pounds (700 grams) of red skin potatoes under cold running water to remove any dirt. No need to peel them; cut into roughly 1-inch (2.5 cm) chunks.
- Boil the potatoes: Place the potato chunks in a large pot and cover with cold water by at least 1 inch. Add a pinch of salt. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes until tender but not falling apart.
- Drain and cool slightly: Drain potatoes in a colander and let sit for 5 minutes to steam off excess moisture. Potatoes should be warm but not hot when dressed.
- Prepare the dressing: In a mixing bowl, whisk together 2 tablespoons whole grain mustard, 3 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, 1 minced garlic clove, salt and pepper to taste, and 1 teaspoon apple cider vinegar if using.
- Toss potatoes with dressing and herbs: Gently fold warm potatoes into the dressing. Add 2 tablespoons chopped parsley, 1 tablespoon chopped chives, and 1 tablespoon chopped dill (optional). Toss gently to coat evenly.
- Adjust seasoning and chill: Taste and adjust salt, pepper, or lemon juice as needed. Serve immediately warm or refrigerate for 30 minutes to meld flavors. Salad keeps up to 2 days refrigerated.
Notes
Use red skin potatoes for best texture and color. Add dressing while potatoes are warm but not hot to absorb flavors without breaking down. Chilling for at least 30 minutes enhances flavor melding. Variations include adding smoked paprika for spice or grilled potatoes for smoky flavor. Fresh herbs can be substituted with dried at one-third quantity.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: About 1 cup (200 gra
- Calories: 190
- Sugar: 2
- Sodium: 150
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 30
- Fiber: 3
- Protein: 3
Keywords: potato salad, red skin potatoes, whole grain mustard, fresh herbs, easy potato salad, healthy side dish, quick potato salad, dairy-free, vegan, gluten-free