Mustard Potato Salad

Why You’ll Love This Recipe

This potato salad offers a refreshing twist on the classic creamy style by using a mustard-based vinaigrette instead of mayonnaise. The combination of tangy mustard, honey, and vinegar balances the sweetness of peas and freshness of asparagus, while dill and garlic add aromatic depth. It’s light, colorful, easy to prepare, and full of delicious flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1.5 lbs red potatoes
• ½ cup red onion, chopped
• ½ cup thawed frozen peas
• ¾ lb fresh asparagus (about ½ cup)
• ¼ teaspoon salt, plus extra for potato water
• ¼ teaspoon pepper
• 3 tablespoons white vinegar (or any vinegar of choice)
• 4 tablespoons olive oil
• 1½ teaspoons Dijon mustard
• 1 teaspoon honey
• ¼ cup fresh chopped dill
• 1 teaspoon chopped garlic

Directions

1. Wash and chop the red potatoes into bite-sized pieces. Place in a pot with salted water and bring to a boil. Cook until tender but firm, about 10-12 minutes. Drain and set aside to cool slightly.
2. Trim and chop the asparagus into 1-inch pieces. Steam or blanch asparagus until crisp-tender, about 2-3 minutes. Drain and set aside.
3. In a large mixing bowl, whisk together vinegar, olive oil, Dijon mustard, honey, chopped garlic, salt, and pepper to create the dressing.
4. Add the cooked potatoes, asparagus, thawed peas, and chopped red onion to the bowl with the dressing. Toss gently to combine.
5. Stir in fresh chopped dill. Adjust seasoning with additional salt and pepper if needed.
6. Chill the salad for at least 30 minutes before serving to allow flavors to meld.

Servings and Timing

This recipe serves 4 to 6 people.
Preparation time: 15 minutes
Cooking time: 15 minutes
Chilling time: 30 minutes
Total time: 1 hour

Variations

• Substitute fresh green beans for asparagus if preferred.
• Add chopped hard-boiled eggs for extra protein and texture.
• Use apple cider vinegar or red wine vinegar for a different tang.
• Include chopped fresh parsley or tarragon along with or instead of dill.
• Add a pinch of smoked paprika or cayenne for a subtle smoky heat.

Storage/Reheating

Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. Serve cold or at room temperature. Do not reheat.

FAQs

Can I use yellow or Yukon Gold potatoes instead of red potatoes?

Yes, they work well and will give a creamier texture, but red potatoes hold their shape better.

How do I prevent the salad from becoming mushy?

Avoid overcooking the potatoes and asparagus. Drain well and let cool before mixing with dressing.

Can I prepare this salad ahead of time?

Yes, prepare and refrigerate for up to 3 days. The flavors improve after chilling.

Can I omit the honey?

Yes, omit or substitute with a low-carb sweetener if preferred.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I make this recipe vegan?

Yes, omit honey or substitute with maple syrup or agave nectar to keep it vegan.

Can I use fresh peas instead of frozen?

Yes, fresh peas can be blanched briefly before adding to the salad.

Can I use dried dill instead of fresh?

Fresh dill is preferred for flavor, but dried dill can be used in smaller amounts.

How do I store leftover salad?

Keep it refrigerated in an airtight container and consume within 3 days.

Can I add other vegetables?

Yes, cucumbers, bell peppers, or radishes work well for added crunch and flavor.

Conclusion

Mustard Potato Salad is a bright and flavorful dish that elevates traditional potato salad with fresh vegetables and a tangy mustard dressing. Easy to prepare and full of vibrant tastes, it’s an ideal side for any gathering or casual meal. Its balance of textures and flavors makes it a satisfying and healthy choice for your next meal.

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