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Mustard Potato Salad Recipe

Served on a large bed of watercress, this mustard potato salad recipe gives you a tasty and versatile salad that's easily modified to your taste. Try adding more of your favorite herbs and Mediterranean spices for extra texture and tang!
  • prep TIME 20 mins
  • total TIME 20 mins
Course: Salad, Side DishCuisine: Mediterranean
Keyword: How to Make Mustard Potato Salad Recipe, Mustard Potato Salad, Mustard Potato Salad Recipe
Servings: 4 servings
Calories: 235 kcal

Ingredients (12)

  • 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

INSTRUCTIONS

1

Preheat the oven to 400° F. Marinade 10 oz baby potatoes and 4 oz baby carrots with 1/8 teaspoon of salt, 1/4 teaspoon of ground black pepper, 1 tablespoon of parsley, and 2 tsp fresh thyme.

2

Brush them with 1 tablespoon of olive oil.

3

Bake at 400°F for 10 minutes.

4

In the meantime, make the dressing: Whisk together 1/8 teaspoon of salt, 1/4 teaspoon of ground black pepper, 1 tablespoon of parsley, 2 tbsp whole-grain mustard, 2 tbsp apple cider vinegar, 1 tablespoon of olive oil, and 2 tbsp mayonnaise. Set aside.

5

Toss the baby potatoes, baby carrots, and 1 oz almond kernels together with the dressing.

6

Serve on a bed of 6 oz watercress.

Nutrition

Serving: 1 serving | Calories: 235 kcal | Fat 17 g | Saturated Fat 2 g | Trans Fat 0 g | Polyunsaturated Fat 2 g | Monounsaturated Fat 8 g | Cholesterol 10 mg | Sodium 241 mg | Potassium 590 mg | Carbohydrate 18 g | Fiber 4 g | Sugar 3 g | Protein 5 g | Vitamin A 5482 IU | Vitamin C 37 mg | Calcium 103 mg | Iron 2 mg