Mustard Potato Salad
Mustard Potato Salad is a fresh, tangy, and vibrant side dish featuring tender red potatoes, crisp asparagus, sweet peas, and red onion, all tossed in a zesty mustard vinaigrette with fresh dill and garlic. This light, colorful salad is perfect for picnics, barbecues, or as a bright accompaniment to any meal.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 1 hour
- Yield: Serves 4-6
- Category: Side Dish, Salad
- Method: Boiling, Steaming, Tossing
- Cuisine: American
- Diet: Vegetarian
Ingredients
1.5 lbs red potatoes
½ cup red onion, chopped
½ cup thawed frozen peas
¾ lb fresh asparagus (about ½ cup), chopped
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
Instructions
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Chop potatoes into bite-sized pieces; boil in salted water until tender but firm, about 10-12 minutes. Drain and cool slightly.
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Trim and chop asparagus; steam or blanch until crisp-tender (2-3 minutes). Drain and set aside.
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Whisk vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper to make dressing.
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Toss potatoes, asparagus, peas, and red onion with dressing gently.
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Stir in fresh dill and adjust seasoning as needed.
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Chill for at least 30 minutes before serving.
Notes
Substitute green beans for asparagus if preferred.
Add chopped hard-boiled eggs for extra protein.
Use apple cider or red wine vinegar for varied tang.
Fresh dill is preferred; dried dill can be used sparingly.
Salad keeps well refrigerated for up to 3 days; serve cold or room temperature.
Find it online: https://familydinnercooking.com/mustard-potato-salad/
