About recipe

This Herb and Mustard Potato Salad is the perfect no-mayo potato salad. Serve it with burgers and hot dogs for your next backyard barbecue!

Ingredients (serves 6)

Ingredients

• 3 lbs baby red potatoes
• 2 tbsp. whole grain mustard
• 2 tbsp. olive oil
• 2 tbsp. white vinegar
• 1/4 cup fresh parsley, chopped
• 1/2 tsp. kosher salt
• 1/2 tsp. cracked pepper
• 1/2 tsp. garlic powder

Preparation

1. Wash baby red potatoes and place them in a large pot. Fill the pot with water until it just covers the potatoes. Bring to a boil on top of the stove, then reduce to a simmer and cover. Simmer for 10 minutes, or until the 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 them in a large mixing bowl. Peel and mash the other three potatoes with a fork. Add to the mixing bowl.
4. Pour the herbed vinaigrette over the potatoes and toss to combine everything. Serve at room temperature or chilled.