If you’re on the hunt for a fresh, tangy twist on a classic side, this Grainy Mustard Potato Salad Recipe will quickly become your new favorite. It’s packed with the wonderful textures of tender little potatoes, the peppery bite of thinly sliced radishes, and a luscious, grainy mustard dressing that brings everything together beautifully. Whether you’re hosting a picnic, brunch, or just craving a vibrant salad to brighten your meal, this recipe offers simplicity and bold flavors in every bite.
Ingredients You’ll Need
Each ingredient here is a star player, working seamlessly together to create a balance of flavors and textures that elevate this potato salad from ordinary to unforgettable.
- Little potatoes: Small, tender potatoes that cook quickly and hold their shape well for the perfect salad base.
- Radishes: Thinly sliced to add a crunchy, peppery contrast that livens up the dish.
- Fresh parsley: Chopped to provide a bright herbaceous note and lovely green color.
- Grainy mustard: The heart of the dressing, delivering tang and texture with its characteristic mustard seeds.
- Chives: Finely chopped to lend subtle oniony flavor and freshness.
- Olive oil: Smooth and rich, it melds the dressing ingredients while adding a silky finish.
- Lemon juice: A splash of acidity that brightens and balances the flavors perfectly.
- Salt & pepper: Essential seasonings to enhance all the elements and bring harmony.
How to Make Grainy Mustard Potato Salad Recipe
Step 1: Prepare the Potatoes
Start by cutting the little potatoes in half so they cook evenly and quickly. Boil them gently until they’re tender enough to pierce easily with a knife, usually around 15 to 20 minutes. This step is crucial to achieving that melt-in-your-mouth texture without them falling apart.
Step 2: Whisk the Dressing
While the potatoes are cooking, combine the grainy mustard, olive oil, lemon juice, salt, and pepper in a small bowl. Whisk them together thoroughly to develop a creamy, tangy dressing filled with those delightful mustard seed bursts. Pop this bowl into the fridge to keep it fresh and ready for the big salad toss.
Step 3: Prep the Radishes and Herbs
Using a mandoline or very sharp knife, slice your radishes paper-thin to add that crisp, slightly spicy bite that contrasts wonderfully with the softness of the potatoes. Chop the fresh parsley and chives finely to sprinkle in at the end for fresh, vibrant bursts of flavor and color.
Step 4: Assemble and Toss the Salad
Once your potatoes have been drained, allow them to cool for about 30 minutes at room temperature. This prevents wilting your radishes and herbs. Then, combine everything — potatoes, radishes, parsley, chives, and that luscious grainy mustard dressing. Toss gently but thoroughly so every piece gleams with flavor. Taste, and adjust salt and pepper if needed. Serve immediately, or refrigerate for a few hours to let the flavors meld beautifully.
How to Serve Grainy Mustard Potato Salad Recipe
Garnishes
Fresh herbs like extra chopped parsley or chives make an excellent garnish, adding a pop of color and fresh aroma. For a bit of crunch, consider sprinkling toasted sunflower seeds or crushed nuts for an exciting texture twist.
Side Dishes
This potato salad pairs wonderfully with grilled meats like chicken or steak, or alongside smoky sausages for a classic barbecue vibe. It’s also fantastic on a picnic with freshly baked crusty bread and a crisp green salad to round out the meal.
Creative Ways to Present
For a special occasion, serve the salad in hollowed-out radishes or little tomato cups for individual portions. Alternatively, layer the salad in a clear glass bowl to showcase those beautiful colors and textures for an inviting table centerpiece.
Make Ahead and Storage
Storing Leftovers
Place any leftover Grainy Mustard Potato Salad Recipe in an airtight container and store it in the refrigerator. It’s best enjoyed within 2 to 3 days while the flavors remain fresh and the potatoes hold their texture nicely.
Freezing
Due to the texture of the potatoes and the fresh radishes, freezing this salad is not recommended because it can become watery and mushy upon thawing. Instead, try to enjoy it fresh or within a few days.
Reheating
This salad is delicious served cold or at room temperature. If you prefer it slightly warm, gently bring the potatoes back to room temperature before tossing them again with the dressing. Avoid microwaving the entire salad as it may wilt the radishes and herbs.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! While little potatoes are ideal for their size and texture, you can substitute with baby Yukon Gold or fingerling potatoes. Just be sure to boil them until tender and not overcook to maintain good texture.
Is grainy mustard the same as Dijon mustard?
Grainy mustard contains visible mustard seeds that provide a lovely texture and bold flavor, while Dijon mustard is smooth and creamier. This recipe specifically shines with grainy mustard for its unique burst in every bite.
Can I add mayonnaise or yogurt to the dressing?
You can, but this recipe is designed to be light and tangy with olive oil and mustard alone. Adding mayo or yogurt would give a creamier texture but might mask the wonderful sharpness of the grainy mustard.
How long can I let the salad chill before serving?
This salad benefits from chilling for at least an hour to allow the flavors to meld, but it can be kept in the fridge up to a full day. Just give it a gentle toss before serving to redistribute the dressing.
What if I don’t have a mandoline for slicing radishes?
No worries! Use a very sharp knife to slice the radishes as thinly as possible. The thinner the better for the right crunch and subtle peppery note, which helps balance the dish.
Final Thoughts
Trying this Grainy Mustard Potato Salad Recipe will give you a delightful, fresh take on a classic that’s both simple and sophisticated. It’s perfect for adding a burst of flavor and texture to any meal, and I promise it will quickly become a regular go-to in your kitchen. So grab those potatoes and mustard, and let’s make some magic happen!
Print
Grainy Mustard Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes plus chilling time
- Yield: 4 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and tangy Grainy Mustard Potato Salad featuring tender boiled little potatoes, crisp radishes, and a zesty homemade grainy mustard dressing. Perfect as a light side dish for any meal, this salad combines simple ingredients with bright flavors and fresh herbs for a satisfying and easy-to-make summer classic.
Ingredients
Potatoes and Vegetables
- 1.5 pounds little potatoes, cut into halves
- Small bunch radishes, sliced paper-thin
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon chives, chopped
Dressing
- 3 heaping tablespoons grainy mustard
- 3 tablespoons olive oil
- 1 teaspoon lemon juice
- Salt and pepper, to taste
Instructions
- Boil the Potatoes: Cut the little potatoes in half and place them in a pot of boiling water. Cook until the potatoes are knife tender, about 15-20 minutes. Drain them well once cooked.
- Prepare the Dressing: In a small bowl, whisk together the grainy mustard, olive oil, lemon juice, salt, and pepper. Chill the dressing in the fridge until ready to use.
- Slice Radishes and Chop Herbs: Using the thinnest setting on a mandoline, slice the radishes paper-thin for a crisp texture. Chop the fresh parsley and chives finely.
- Assemble the Salad: Allow the boiled potatoes to cool for about 30 minutes. In a large bowl, toss the cooled potatoes with the sliced radishes, chopped herbs, and the chilled mustard dressing. Taste the salad and adjust salt and pepper as needed. Serve immediately or refrigerate for a few hours to let the flavors meld.
Notes
- Use baby or new potatoes for the best texture and flavor.
- For extra creaminess, consider adding a spoonful of mayonnaise or Greek yogurt to the dressing.
- Chilling the salad enhances the mustard flavor and makes it refreshing for warmer days.
- Thinly slicing radishes adds a nice crunch and visual appeal.
- Can be served as a side dish with grilled meats or as part of a picnic spread.
