Potato Salad Recipe With Mustard and Chives
Try this easy Potato Salad recipe with mustard & chives for your next cook out! Simple & delicious, potatoes tossed in a light dressing made of coarse mustard, a little mayo, apple cider vinegar & chives.
A perfect addition to your plate!
I absolutely cherish my time at home with my family on the weekends. My husband’s work schedule can be demanding, so the weekends have always been time to really reconnect the family unit and basically “chill out”. Our favorite kind of weekend day is what we declare “pool day!” where we get what needs to be done done, then get in our suits, turn on some music and bust out the blender for some frosty drinks (that has actually been put on hold for now obviously) poolside. Those are the days we usually grill out too, which is always a win.
Due to a bit of a crazy season my family’s been in lately, our “pool days” seem to have become far and few between. It happens, so when we actually get a free day to just chill, it’s extra special and definitely appreciated.
A couple of weekends ago we threw together a great classic summery meal – grilled chicken sausages, potato salad, and a fresh peach and spinach salad that hit the spot. I don’t always make potato salad, not sure why, but I had a bag of really pretty potatoes that I wanted to turn into a side dish so with just a few ingredients I created this light and easy potato salad recipe with mustard – perfect for any grill day.
Ingredients for potato salad with mustard:
- 1.5 lb mixed potatoes (I bought a small bag of variety potatoes – blue, red, yellow)
- 2-3 tablespoons apple cider vinegar, divided
- 2 tablespoons whole grain mustard (I used Grey Poupon Country Dijon)
- 1 tablespoon light mayonnaise
- 2 tablespoons chopped chives
How to make easy potato salad with mustard:
- Cut potatoes into even sized pieces (halves and thirds, depending on size of potatoes). Place in a pot, cover with water, add salt to water and place on medium-high heat. Bring to a boil, then reduce just a bit and cook for about 6-8 minutes (time will depend on size, so you will want to check potatoes during cooking process too). Test for doneness, should be fork tender.
- Drain potatoes and set back in pot to cool. Splash with 1-2 tablespoons of vinegar while potatoes are still warm (will absorb best this way).
- Once potatoes have cooled, mix mustard, mayonnaise, chives, salt and pepper in a large bowl. Add potatoes to the dressing and gently toss to coat. Taste for salt and pepper and adjust. Serve at room temperature or chilled.
Print
Ingredients
- 1.5 lb mixed potatoes (I bought a small bag of variety potatoes – blue, red, yellow)
- 2–3 tablespoons apple cider vinegar, divided
- 2 tablespoons whole grain mustard (I used Grey Poupon Country Dijon)
- 1 tablespoon light mayonnaise
- 2 tablespoons chopped chives
Instructions
- Cut potatoes into even sized pieces (halves and thirds, depending on size of potatoes). Place in a pot, cover with water, add salt to water and place on medium-high heat. Bring to a boil, then reduce just a bit and cook for about 6-8 minutes (time will depend on size, so you will want to check potatoes during cooking process too). Test for doneness, should be fork tender.
- Drain potatoes and set back in pot to cool. Splash with 1-2 tablespoons of vinegar while potatoes are still warm (will absorb best this way).
- Once potatoes have cooled, mix mustard, mayonnaise, chives, salt and pepper in a large bowl. Add potatoes to the dressing and gently toss to coat. Taste for salt and pepper and adjust. Serve at room temperature or chilled.
Print
Pin