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
Scale
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.
