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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 Time20 mins
Cook Time0 mins
Total Time20 mins
Course: Salad, Side Dish
Cuisine: Mediterranean
Keyword: How to Make Mustard Potato Salad Recipe, Mustard Potato Salad, Mustard Potato Salad Recipe
Servings: 4 servings
Calories: 235kcal
Author: Luna Regina


  • 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.


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