Herbed Mustard Potato Salad

🕒 Prep: 15 min
🔥 Cook: 20 min
🍽 Serves: 6
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This Herbed Mustard Potato Salad is a fresh twist on a classic. It's a creamy, tangy dish packed with vibrant herbs and a satisfying crunch. Perfect for picnics and barbecues, it brings a delightful zing to any meal.

Ingredients for Herbed Mustard Potato Salad

First, let's talk about the star of the show: potatoes. They provide the hearty base, and their mild flavor is the perfect canvas for our herb-mustard dressing. The Greek yogurt adds a creamy texture while being lighter than mayonnaise, giving you that satisfying richness with a bit less guilt. Whole-grain mustard lends a robust, tangy profile that enhances the potatoes beautifully. A splash of apple cider vinegar brings just the right amount of acidity to brighten everything up.

Fresh dill and parsley are the herbs of choice here, providing a burst of freshness and a touch of earthiness. Green onions introduce a subtle onion flavor without overpowering the dish. For a bit of crunch, we add diced celery and red bell pepper, which also contribute a pop of color. Finally, a bit of salt and black pepper ties everything together, balancing the flavors perfectly.

Tips & Tricks

  • Choose waxy potatoes like Yukon Gold for the best texture; they hold up well and don't fall apart.
  • If you’re short on time, cool the potatoes quickly by spreading them out on a baking sheet.
  • Adjust the mustard to your taste; add more if you like an extra kick.
  • Fresh herbs are ideal, but in a pinch, dried herbs can work—just use a third of the amount.

Serving Suggestions

This potato salad pairs beautifully with grilled meats like chicken or steak. It's also a fantastic side for a veggie-packed sandwich or a hearty soup. For a complete meal, serve it alongside a fresh green salad and some crusty bread.

Frequently Asked Questions

Can I make this potato salad ahead of time?
Absolutely! In fact, making it a day before enhances the flavors even more.
What if I don’t have Greek yogurt?
You can substitute with sour cream or a mix of mayonnaise and sour cream for a similar texture.
How long will the salad last in the fridge?
It should keep well for up to 3 days in an airtight container.

Herbed Mustard Potato Salad Recipe Walkthrough

Start by placing your potatoes in a large pot of salted water. Bring it to a boil and let them cook until they're tender, which usually takes around 20 minutes. You’ll know they're done when you can easily pierce them with a fork. Once cooked, drain the potatoes and set them aside to cool slightly. This helps prevent them from crumbling when you cut them.

While the potatoes are cooling, you can make the dressing. In a large bowl, combine the Greek yogurt, whole-grain mustard, apple cider vinegar, dill, parsley, salt, and black pepper. Mix everything until it's well combined and you have a smooth, flavorful dressing.

Now, take your cooled potatoes and cut them into bite-sized pieces. Add them to the bowl with the dressing, along with the diced celery, red bell pepper, and finely chopped green onions. Gently toss everything together to ensure the potatoes are well coated with the dressing. Be careful not to mash the potatoes as you mix.

Once combined, cover the bowl and let the salad chill in the refrigerator for at least one hour. This allows the flavors to meld beautifully, making every bite incredibly flavorful.

Why You'll Love This Recipe

  • A healthier take with Greek yogurt, but just as creamy.
  • Bright, fresh flavors from dill and parsley.
  • Quick to prepare and perfect for making ahead.
  • Pairs well with a variety of main dishes.
  • Easy to customize based on what you have on hand.

Ingredients

2 lbs potatoes
1 cup Greek yogurt
1/4 cup whole-grain mustard
2 tbsp apple cider vinegar
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1/2 cup finely chopped green onions
1 tsp salt
1/2 tsp black pepper
1/4 cup diced celery
1/4 cup diced red bell pepper

Step-by-step Instructions

1. Boil potatoes in salted water until tender, about 20 minutes.
2. Drain and cool potatoes slightly, then cut into bite-sized pieces.
3. In a large bowl, mix Greek yogurt, mustard, vinegar, dill, parsley, salt, and pepper.
4. Add potatoes, celery, red bell pepper, and green onions to the dressing and toss gently to combine.
5. Chill the salad in the refrigerator for at least 1 hour before serving.

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