Potato salad is one of those dishes that always seems to bring people together, and I think the real star here is the humble baby red potato. They’re not just a filler—they’re what makes this Herb And Mustard Potato Salad stand out. Baby reds have a naturally creamy texture and thin skins, so you don’t have to fuss with peeling (unless you want to, and even then, only a few for texture). Their flavor is mild but earthy, which means they soak up dressings and herbs without getting lost or turning mushy.
I like this recipe because it’s a break from the usual mayo-heavy potato salads. Instead, the potatoes get tossed with a punchy whole grain mustard dressing, fresh parsley, and chives. The result is light, tangy, and still plenty satisfying. It’s a great way to use up fresh herbs from the garden, and it doesn’t feel heavy, even on a hot day. The mustard and vinegar bring brightness, while the potatoes keep things grounded and filling. Plus, the method of mashing a few potatoes into the mix gives you a creamy texture without any dairy or eggs.
This Herb And Mustard Potato Salad is practical, too. It holds up well at room temperature, so it’s perfect for picnics, potlucks, or just a weeknight dinner when you want something you can make ahead. I’ve found that it’s a crowd-pleaser for folks who want something familiar but a little different. If you’re looking for a side that’s easy to pull together, highlights fresh herbs, and lets the potatoes shine, this is worth a spot in your rotation.
How to Prepare Herb And Mustard Potato Salad
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What You’ll Need
- 3 pounds baby red potatoes
- 1/4 cup freshly chopped parsley
- 1/2 teaspoon salt
- 3 tablespoons fresh chives, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons whole grain mustard
- 2 tablespoons white vinegar
The Updated Method
- Rinse the baby red potatoes well and place them in a large pot. Add about 2 tablespoons of sea salt and cover with cold water. Bring to a boil over high heat.
- Once boiling, cover the pot, reduce the heat to a gentle simmer, and cook for about 10 minutes. The potatoes should be easily pierced with a fork but not falling apart. Drain immediately and rinse with cold water to stop the cooking. Don’t skip the rinse—this keeps the potatoes from getting mushy.
- When the potatoes are cool enough to handle, set aside 3 potatoes. Quarter the rest and add them to a large mixing bowl. Peel the reserved 3 potatoes, mash them lightly with a fork, and add the mash to the bowl. This step adds creaminess to the salad without any mayo.
- In a separate small bowl, whisk together the olive oil, white vinegar, whole grain mustard, chopped chives, parsley, salt, pepper, and garlic powder until the mixture is smooth and emulsified.
- Pour the dressing over the potatoes and gently toss until everything is evenly coated. Be gentle to avoid breaking up the potatoes too much.
- Serve chilled or at room temperature. This salad is ready to eat right away, but the flavors improve if it sits for 30 minutes before serving.
Easy Ingredient Swaps to Please a Crowd
If you’re out of baby red potatoes, Yukon Golds work well and have a similar creamy texture. For the herbs, dill or tarragon can replace parsley or chives—just use what’s fresh and available. If you want a sharper bite, swap white vinegar for apple cider vinegar or even a splash of lemon juice. Whole grain mustard gives a nice texture, but Dijon works in a pinch. For a bit of crunch, toss in some finely diced celery or radishes. Always taste and adjust salt and acid to suit your crowd’s preferences.
Plating for One or for a Party
For a single serving, pile the potato salad into a shallow bowl and top with extra herbs for color. If you’re serving a group, use a large platter and spread the salad out so the herbs and dressing are visible—this makes it look fresh and inviting. For buffets, keep the salad in a chilled bowl over ice if it’s sitting out for a while. Garnish just before serving to keep the herbs vibrant.
How to Store and Reheat Leftovers
Store any leftover potato salad in an airtight container in the fridge for up to three days. The flavors actually meld and improve overnight. If you want to serve it warm, gently reheat in the microwave in short bursts, stirring between each, or let it come to room temperature naturally. Avoid overheating, as the potatoes can dry out or become mushy. Add a splash of olive oil or vinegar if the salad seems dry after storing.
Tips for Making This Dish Ahead of Time
This salad is ideal for prepping in advance. Boil and cool the potatoes up to a day ahead, and store them separately from the dressing. Mix the dressing and keep it in a jar in the fridge. When you’re ready to serve, combine everything and toss gently. Wait to add fresh herbs until just before serving for the best color and flavor.
How to Make It a Holiday or Birthday Tradition
To make this potato salad a tradition, consider adding a signature twist each year—maybe a new herb, a sprinkle of smoked paprika, or a handful of pickled onions. Serve it alongside classic mains like roast chicken or grilled salmon for family gatherings. For birthdays, let guests customize their own bowl with extra toppings like capers, roasted peppers, or crumbled feta. Write down your favorite combos so you can recreate them for future celebrations.
Answers to Popular Questions
Why do you mash a few potatoes instead of all of them?
Mashing just a few potatoes creates a creamy texture that helps the dressing cling to the salad without making it heavy or gluey. If you mash all the potatoes, the salad can turn into a paste. Stick to mashing only the reserved three potatoes for the best balance of creaminess and chunkiness.
Can I use dried herbs if I don’t have fresh ones?
Yes, you can substitute dried herbs, but use about one-third the amount since dried herbs are more concentrated. Add them to the dressing so they have time to rehydrate and release their flavor. Fresh herbs give a brighter taste and color, but dried will work in a pinch.
What’s the best way to avoid overcooking the potatoes?
Start checking the potatoes after 8 minutes of simmering by piercing them with a fork. They should be tender but not falling apart. Drain and rinse with cold water as soon as they’re done to stop the cooking process immediately. This prevents mushy potatoes.
Is it safe to leave this potato salad out at room temperature?
Since there’s no mayo or dairy, this salad is safer at room temperature than traditional versions. Still, for food safety, don’t leave it out for more than 2 hours, especially in warm weather. If serving outdoors, keep the bowl over ice to maintain freshness.
Can I make this recipe vegan and gluten-free?
This recipe is naturally vegan and gluten-free as written, provided your mustard and vinegar are certified gluten-free. Always check labels if you’re cooking for someone with allergies or sensitivities. No substitutions are needed for most dietary needs.
Why use whole grain mustard instead of Dijon or yellow mustard?
Whole grain mustard adds texture and a milder, more complex flavor than Dijon or yellow mustard. The mustard seeds give the dressing a bit of crunch and visual appeal. If you only have Dijon, use it, but reduce the amount slightly as it’s stronger in flavor.
Herb And Mustard Potato Salad
Ingredients
- 3 pounds baby red potatoes
- 1/4 cup freshly chopped parsley
- 1/2 teaspoon salt
- 3 tablespoons fresh chives chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons whole grain mustard
- 2 tablespoons white vinegar
Instructions
- Rinse the baby red potatoes thoroughly and place them in a large pot. Fill with water and add 2 tablespoons of sea salt. Bring the water to a boil.
Cooking the Potatoes:
- Once boiling, cover the pot and reduce the heat to a gentle simmer. Cook the potatoes for approximately 10 minutes or until they are tender. Drain and cool them under cold running water.
- When manageable, set aside 3 potatoes. Quarter the rest and place them in a large mixing bowl. Mash the reserved potatoes lightly with a fork and add them to the bowl.
Preparing the Dressing:
- In a separate bowl, combine olive oil, white vinegar, whole grain mustard, chopped chives, parsley, salt, black pepper, and garlic powder. Whisk until smooth.
- Pour the dressing over the potatoes and gently toss to ensure all the ingredients are coated evenly. Serve either chilled or at room temperature for your gatherings.
