Potato Salad with Grainy Mustard

Transform your classic picnic side dish with this vibrant Potato Salad with Grainy Mustard, a delightful medley of tender baby potatoes and a tangy, herbaceous dressing. Boiled to fork-tender perfection, the potatoes are lovingly coated in a creamy blend of grainy mustard, Dijon mustard, mayonnaise, and a splash of apple cider vinegar for a bold yet balanced flavor. Fresh parsley, dill, and crisp green onions add a garden-fresh touch, while a hint of paprika ties it all together with a subtle smoky warmth. Perfect for BBQs, potlucks, or meal prep, this make-ahead potato salad is best enjoyed cold or at room temperature, allowing the flavors to develop beautifully. Simple, hearty, and irresistibly flavorful, this potato salad is a must-try addition to your repertoire!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1.5 pounds Baby potatoes
• 1 teaspoon Salt
• 2 tablespoons Grainy mustard
• 0.3333333333333333 cup Mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon Apple cider vinegar
• 2 tablespoons Extra virgin olive oil
• 2 tablespoons Fresh parsley (chopped)
• 1 tablespoon Fresh dill (chopped)
• 2 stalks Green onions (sliced thinly)
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Paprika
• 10 cups Water (for boiling)

Directions

Step 1

Add 10 cups of water to a large pot and bring to a boil. Stir in 1 teaspoon of salt.

Step 2

Wash the baby potatoes thoroughly. Halve any potatoes that are larger to ensure even cooking.

Step 3

Place the potatoes in the boiling water and cook for 15-20 minutes or until they are fork-tender but not falling apart.

Step 4

While the potatoes are cooking, prepare the dressing. In a mixing bowl, whisk together the grainy mustard, mayonnaise, Dijon mustard, apple cider vinegar, olive oil, black pepper, and paprika until smooth and creamy.

Step 5

Once the potatoes are cooked, drain them in a colander and let them cool for about 10 minutes until they are warm but not steaming.

Step 6

Transfer the cooled potatoes to a large bowl. Add the dressing and gently toss until the potatoes are evenly coated. Be careful not to break the potatoes while mixing.

Step 7

Fold in the chopped parsley, dill, and green onions. Adjust seasoning with additional salt or black pepper, if needed.

Step 8

Cover the salad and refrigerate it for at least 1 hour to allow the flavors to meld together.

Step 9

Before serving, give the salad a gentle stir and garnish with additional herbs, if desired. Serve cold or at room temperature.

Nutrition Facts

Serving size	(3296.2g)

Amount per serving	% Daily Value*
Calories	1389.7

Total Fat 89.9g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat g
Cholesterol 78.4mg	0%
Sodium 3265.1mg	0%
Total Carbohydrate 140.9g	0%
Dietary Fiber 11.7g	0%
Total Sugars 6.2g
Protein 16.1g	0%

Vitamin D 0IU	0%
Calcium 150.1mg	0%
Iron 7.0mg	0%
Potassium 3055.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.3%

Protein: 4.5%

Carbs: 39.2%