Today’s Mediterranean-style mustard potato salad recipe is a tasty addition to any guest-treat you may want to host.
Mixed with crunchy carrots and creamy, tangy mustard, this salad is a wonderful choice for summer celebrations. You can always bring it up on picnics, outdoor barbecues, and annual family gatherings.
Mustard Potato Salad Ingredients
This mustard potato salad recipe is versatile and requires no more than basic and easy-to-find ingredients. To name the main ingredients, there are potatoes, carrots, mustard, almond kernel, and watercress.
Apart from that, you’re allowed to make neccesary replacements and tweak the ingredients to your taste.
The making process is also simple: potatoes are marinated with fresh parsley and thyme, and put to bake. You’ll have carrots for natural sweetness, whole-grain mustard for crunchy and pungent bites, and almond kernels for a nutty aroma.
Check out our hassle-free loaded potato salad recipe – an ideal side dish for any barbecue, gathering, or picnic.
Is Mustard Potato Salad Healthy?
With the main ingredients as mentioned above, we believe the answer is yes.
As a matter of fact, one serving of this mustard potato salad provides you 235 calories. This dish is packed with vegetables and also low in carbohydrate (only 17.2 grams per serving).
What Potatoes Are Best for Mustard Potato Salad?
Generally, potatoes are classified according to their texture: high-starch, medium-starch, and low-starch. Speaking of which cooking method matches with which, here’s a lowdown to each type of them:
- High-starch potatoes: This type of potato is crumbly and powdery in texture, making them the best choices for baking, roasting, or frying. The most popular of this range is russet potatoes.
- Medium-starch potatoes: Medium-starch potatoes are also known as all-purpose potatoes. They’re the most versatile and will do well whatever cooking method is used.
- Low-starch potatoes: Low-starch potatoes are absorbent and tend to cook very quickly. They can soak up water in a blink and easily hold their shape— undoubtedly the best choices for boiling. To name some: purple potatoes, round red potatoes, fingerling potatoes, and waxy potatoes.
In short, if you want baked potatoes in your salad, we’d suggest you go for high-starch or medium-starch potatoes. Likewise, low-starch potatoes are the best choice for people who are fond of adding soft boiled potatoes to salads.
As we love the grilling aroma, we’re more into baking the potatoes rather than boiling them. Baby potatoes are our choices simply because it’s easier to chop them into bite-size chunks.
What Goes with Potato Salad
Mustard potato salad is a party of vegetables and leafy greens. There’s still plenty of rooms for extra add-ons, and below are the suggestions.
Many classic mustard potato salads with egg usually include either diced or smashed eggs.
Eggs will surely add more protein to your salad, however, it’s not a must-have ingredient in every potato salad. It’s simply the matter of interest.
This may sound unfamiliar to somebody, but mustard potato salad with pickles is really a thing!
By adding crunchy dill pickles, you’ll get more flavors and textures for your salad. The contrasting flavors of the earthy potatoes and the sour pickles might be the next thing you need for this summer.
Celery is always a fantastic choice for salads. Though we added no celery to this mustard potato salad recipe, it’s great to toss some in if you like.
The crispier the celery is, the more toothsome your salad will be. We’d suggest you quickly boil the celery so it’d be going in the salad fresh and crunchy.
Similar to pickles and celery, onion can add more texture to your salad and give you something to munch on. Of course, it’s also the choice of personal taste— you can totally leave it out and go for your favorite veggies.
How to Make Potato Salad with Mustard
Step 1: Marinate
Marinade the baby potatoes and baby carrots with 1/8 teaspoon of salt, 1/4 teaspoon of ground black pepper, 1 tablespoon of parsley, and thyme.
Step 2: Bake
Brush the potatoes and carrots with 1 tablespoon of olive oil and bake at 400°F for 10 minutes.
Step 3: Make the dressing
Whisk together 1/8 teaspoon of salt, 1/4 teaspoon of ground black pepper, 1 tablespoon of parsley, whole-grain mustard, apple cider vinegar, 1 tablespoon of olive oil, and mayonnaise. Set aside.
Step 4: Toss everything together
Toss the baby potatoes, baby carrots, and almond kernels together with the dressing.
Step 5: Serve
Side along main dishes or enjoy it alone.
Some Tips for Baking Potatoes
The truth is not everyone’s into both boiling and baking potatoes. Sometimes, when serving a big crowd, you’ll need proficiency in either method.
No matter if you choose to bake or boil the potatoes, slicing them beforehand is always recommended. Not only does this help preserve the shape of the potatoes, but it also helps cook the potatoes evenly.
Additionally, here we offer some tips on how to save time when cooking potatoes:
- Leave the potatoes skin-on. Besides saving time, this also helps amp up the color and flavor of the potatoes.
- Make the dressing while waiting for the potatoes to bake/boil so that it’s ready after the potatoes are done. Hot potatoes absorb liquids much better than cold ones.
Potato Salad Dressing
A tangy and delightful dressing is the last thing to complete this mustard potato salad. The ingredients for this dressing is simple: salt, black pepper, parsley, whole-grain mustard, apple cider vinegar, olive oil, and mayonnaise.
In this mustard potato salad recipe, we opted for whole-grain mustard instead of mustard paste to add more texture. However, if you’re in a rush, it’s totally fine to go for the classic yellow mustard of any brand.
Together, apple cider vinegar and mustard make a wonderful combo as they round out a remarkably pungency for this salad. You can also swap apple cider vinegar for white vinegar, but the amount will need to be adjusted.
While apple cider vinegar doubles up the tanginess of the salad, the rich flavor of mayonnaise balances everything out. The bright tang of mustard and deep-flavored mayo are mixed together— how appealing it sounds!
If you’re a big fan of healthy salad, this quick and tasty salad roundup might be of help.
How Long Does Potato Salad Last?
Mustard potato salad should not be left at room temperature for more than one day. It can last up to 3 days if stored in an airtight container and put into the fridge.
In fact, we suggest making this salad a day ahead so the ingredients have time to soak in the dressing. The longer it sits in the fridge, the more intensified and developed the flavors will become.
Can You Freeze Mustard Potato Salad?
Yes, you can. Frozen mustard potato can last up to 2 months.
However, please note that when reheated, the potatoes will certainly become mushier. The overall texture and flavor might also not be the as good as previous.
What to Serve with Potato Salad?
This mustard potato salad can be a perfect side for any big meals, especially grilled dishes. It’s adaptable, quick to make, and easily altered to everyone’s taste.
If you’re in need of a simple salad with more protein, don’t hesitate and jump to this shrimp salad for another option.
Potato and chicken can always make a delicious meal together. Try pairing mustard potato salad with fried chicken to wrap it up a convenient and nutritious dinner.
In suppers and cookouts, mustard potato salad is a terrific company to smoky grilled steaks. Make this salad ahead so it’s always available whenever you feel like throwing a feast at home!
Mustard Potato Salad Recipe
- 10 oz yellow baby potatoes sliced
- 4 oz baby carrot sliced in half lengthwise
- 1/4 tsp salt divided
- 1/2 tsp ground black pepper divided
- 2 tbsp parsley divided
- 2 tsp fresh thyme 2 stalks
- 2 tbsp whole grain mustard
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil divided
- 2 tbsp Japanese mayonnaise
- 1 oz almond kernel
- 6 oz watercress
- Marinade the baby potatoes and baby carrots with 1/8 teaspoon of salt, 1/4 teaspoon of ground black pepper, 1 tablespoon of parsley, and thyme. Brush them with 1 tablespoon of olive oil and bake at 400°F for 10 minutes.
- In the meantime, make the dressing: Whisk together 1/8 teaspoon of salt, 1/4 teaspoon of ground black pepper, 1 tablespoon of parsley, whole-grain mustard, apple cider vinegar, 1 tablespoon of olive oil, and mayonnaise. Set aside.
- Toss the baby potatoes, baby carrots, and almond kernels together with the dressing.
- Serve on a bed of watercress.