Herb and Mustard Potato Salad

About recipe

This herb and mustard potato salad makes for the perfect spring and summer side dish! It’s super simple and refreshing (and mayo-free)!

Watch on YouTube or Instagram.

Ingredients (serves 6)

  • 3 lbs baby red potatoes
  • 2 Tbsp whole grain mustard
  • 2 Tbsp olive oil
  • 2 Tbsp white vinegar
  • 3 Tbsp fresh chives (minced)
  • ¼ cup fresh parsley (chopped)
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder


  1. Wash baby red potatoes and place in a large pot. Fill the pot with water until just covering the potatoes. Bring to a boil on top of the stove, then reduce to a simmer and cover.  Simmer for 10 minutes, or until potatoes can be pierced with a fork.  Drain and rinse in cool water.
  2. Meanwhile, prepare the vinaigrette in a small bowl.  Whisk together the oil, vinegar, mustard, chives, parsley, salt, pepper, and garlic powder with a fork in a small bowl.
  3. Once cool, set aside three of the potatoes.  Cut the remaining potatoes into quarters and place in a large mixing bowl.  Peel and mash the other three potatoes with a fork.  Add to the mixing bowl.
  4. Pour herbed vinaigrette over the potatoes and toss to combine everything. Serve at room temperature or chilled.

Nutritional information

This information is per serving.

  • Calories230
  • Total fat5 g
  • Saturated fat0.5 g
  • Protein6 g
  • Sodium140 mg
  • Total Carbohydrate41 g
Subscribe for news