This isn't your grandma's potato salad (unless your grandma was super cool and adventurous!). It's a vibrant, herbaceous twist on a classic, perfect for potlucks, barbecues, or even a simple weeknight dinner. My friend, Sarah, always brings this to our summer gatherings, and it’s always the first dish to disappear. I’m almost positive she makes a double batch just for herself. 😉
We're using Yukon gold potatoes for their naturally creamy texture—a crucial element in achieving that perfect, melt-in-your-mouth potato salad experience. And the Dijon mustard? Oh, my friend, the Dijon mustard. It gives the salad a surprising kick that cuts through the richness of the mayo and perfectly complements the fresh herbs. Let's be honest, a little bit of zing always elevates a dish!
Required Equipments
- Large bowl
- Whisk
- Potato masher (optional)
- Medium saucepan
- Serving bowl
Potato Salad with Dijon Mustard and Herbs: Frequently Asked Questions
Potato Salad with Dijon Mustard and Herbs
This potato salad recipe features Yukon gold potatoes, a tangy Dijon mustard dressing, and fresh herbs for a burst of flavor. It’s easy to make and perfect for any occasion!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, you'll need to prep your potatoes. Wash them really well, scrub off any dirt—you know, the usual potato routine. Then, chop 'em up into roughly 1-inch cubes. Don't stress about making them perfectly uniform; rustic is in!
- Next, get a medium saucepan and fill it with enough water to cover the potatoes generously. Add a pinch of salt – it really helps to season the potatoes from the inside out. Bring this to a boil over medium-high heat. Once boiling, add your potato cubes and cook until they’re tender but not mushy, about 10-12 minutes. You should be able to easily pierce them with a fork.
- While the potatoes are cooking, make the dressing! In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and a good amount of freshly ground black pepper. (I’m a sucker for pepper. Don’t judge me!). Then, add your chopped fresh herbs. I like to use a mix of fresh dill and parsley, but feel free to get creative. Give it all a good whisk to combine everything nicely.
- Once the potatoes are cooked, drain them immediately and let them cool for just a few minutes. Then, gently add them to the bowl with the dressing. If you want a really creamy salad, you can use a potato masher to lightly mash some of the potatoes—but it is totally optional. I usually do a mix of some mashed and some whole pieces for great textural contrast!
- Gently toss everything together so the potatoes are evenly coated with the dressing. Taste it and adjust the seasoning to your liking. Maybe a touch more vinegar? A pinch more salt? It’s your creation, own it!
- Finally, transfer the potato salad to a serving bowl and let it chill in the refrigerator for at least 30 minutes before serving. This step allows the flavors to marry and gives the salad a lovely, refreshing coolness. Serve it cold, and enjoy!
📝 Notes
- For a smoother salad, lightly mash some of the potatoes after cooking.
- Feel free to add other herbs like chives or tarragon.
- Adjust the amount of vinegar or mustard to your taste preference.
- If you prefer a richer salad, use a little more mayonnaise.
- Make ahead: The salad tastes even better after chilling for a few hours!
🍎 Nutrition
Calories: 300kcal
Protein: 5g
Fat: 20g
Carbohydrates: 40g
Fiber: 2g
Calcium: 20mg
