Mustard Potato Salad

5 from 2 votes
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This mustard potato salad made without mayo makes a light, refreshing, perfect for spring or summer. Fresh asparagus and peas make it pop with color while the simple mustard vinaigrette makes each bite full of flavor. This easy salad is ready in 15 minutes.

Vinegar based mustard potato salad up close in a green bowl with a spoon.
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Why Make This Mustard Potato Salad Recipe

  • Light and Refreshing. This French-style potato salad skips the mayo for a potato side dish that goes with all your favorite summer dishes without adding heaviness.
  • Vegan: This potato salad is naturally vegan making it perfect for anyone. Plus we’re adding fresh veggies mixed right into it.
  • Great Summer Side Dish. This Potato Salad with Mustard is a great side to any party or cook out. It is also a wonderful side to have through the summer with any meal. You will feel light and good enjoying this salad.

Ingredients Needed

Ingredients for mustard vinaigrette potato salad on the table before mixing together.
  • Baby Red Potatoes. Really you can use any small potato of choice. I prefer red for the color it brings the dish. I’ve also had great success with yellow potatoes.
  • Veggies: We’re adding frozen peas and fresh asparagus for a burst of color, crunchiness, and spring flavors.
  • Aromatics: Red Onion and garlic enhance the flavor by adding aromatics.
  • Dill. Fresh is best! You can also make this mustard potato salad with other fresh herbs if you prefer.
  • White Vinegar. For a bit more acidity to the vinaigrette potato salad dressing. You can also use apple cider vinegar or red wine vinegar depending on the flavor you prefer.
  • Olive Oil. Use a good quality, neutral flavored one.
  • Dijon Mustard. This French-style mustard that’s a bit more zesty than yellow mustard is preferred for the flavor it adds.
  • Honey. Just a bit to sweeten the dressing and balance the flavors.

How To Make Mustard Potato Salad

Step One. Cut the potatoes into fourths. Cook to al dente in salted water. This should take about 11 – 15 minutes. Just be sure you don’t over cook them.

Step Two. Chop the dill, onion, garlic, and asparagus as indicated in the recipe card.

A collage of cut vegetables on a cutting board to make mustard potato salad.

Step Three. Combine the garlic, onions, vinegar, oil, honey, dijon, salt and pepper in a medium bowl. Let it sit together while potatoes are cooking. This helps to cut reduce the onion flavor little bit.

Mustard Vinaigrette in a glass bowl with other ingredients.

Step Four: Drain the cooked potatoes and rinse with cold water. Let them rest for a few minutes before adding them to a large bowl with the dressing, peas, dill and asparagus. Toss everything together.

Mustard vinaigrette potato salad in a green bowl up closed with dill on top.

Serving Suggestions

This potato salad without may goes with a wide range of dishes and makes the perfect side dish for summer.

Recipe Tips

  • Don’t Over Cook the Potatoes: You want them to hold their shape well in the salad.
  • Serve at Room Temperature: This olive oil potato salad is best served at room temperature as the dressing seizes up when chilled. If you’ve made it ahead and it’s been refrigerated let it sit out for about thirty minutes before serving it.
  • Storing: Keep leftovers in the fridge for up to three days. I don’t recommend freezing it.
  • Salt the Potato Cooking Water: This will yield a better flavor and you wont’ need to add as much salt to the salad after it’s mixed.
  • Dress the Potatoes While Warm: Add the dressing to the potatoes while they are still warm. This allows the potatoes to soak up more of the dressing.

Recipe FAQ’s

Is the uncooked asparagus bitter?

No, the dressing helps to soften it and there is no bitter taste. Just be sure to chop off the bitter ends of the asparagus. I never use the last inch or two of an asparagus because it tastes bitter.

Do I need to cook the frozen peas?

No, not at all. Simply remove them from the freezer ahead of time and thaw them out. They will be the perfect texture for your potato salad.

More Salad Recipes to Try

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

vinaigrette based potato salad
5 from 2 votes

Mustard Potato Salad

This mustard potato salad is light, refreshing and perfect for spring or summer. Fresh asparagus and peas make it pop with spring flavor. Ready in 15 minutes.
Prep: 5 minutes
Cook: 15 minutes
Servings: 6

Ingredients 

  • 1.5 lbs red potatoes
  • ½ cup red onion chopped
  • ½ cup thawed frozen peas
  • ¾ lb fresh asparagus , about ½ cup
  • ¼ tsp salt, Extra for the potato water
  • ¼ tsp pepper
  • 3 tbsp white vinegar, any vinegar of choice will work.  
  • 4 tbsp olive oil
  • tsp dijon mustard
  • 1 tsp honey
  • ¼ cup fresh, chopped dill
  • 1 Tsp chopped garlic

Instructions 

  • Cut potatoes into halves or fourths. Keep them equal sizes. Boil in a large pot. Generously salt the water. Boil the potatoes for about 11 – 15 minutes or until they are al dente, you don't want them over cooked just soft enough to pierce with a fork.
  • Thaw frozen peas, run them under water in a strainer or let them come to room temp. they do not need to hot or boiled. Just let them thaw out before tossing. Chop dill, onion, garlic and asparagus. For the asparagus be sure to cut off the last inch or two of the veggie. The stems can be bitter and hard to chew. The rest of the stem should taste great in the salad.
  •  In a medium sized bowl, add garlic, onions, vinegar, oil, honey, dijon, salt and pepper, mix. Let it sit together while potatoes are cooking. This helps to cut the onions down a little. 
  • Once potatoes are al dente, drain and rinse with cold water. Let them rest for a few minutes. Add them to a large bowl and toss in dressing, peas and asparagus. Enjoy! This will keep in an air tight container in the refrigerator for up to 3 days.

Notes

  • Don’t Over Cook the Potatoes: You want them to hold their shape well in the salad.
  • Serve at Room Temperature: This olive oil potato salad is best served at room temperature as the dressing seizes up when chilled. If you’ve made it ahead and it’s been refrigerated let it sit out for about thirty minutes before serving it.
  • Storing: Keep leftovers in the fridge for up to three days. I don’t recommend freezing it.
  • Salt the Potato Cooking Water: This will yield a better flavor and you wont’ need to add as much salt to the salad after it’s mixed.
  • Dress the Potatoes While Warm: Add the dressing to the potatoes while they are still warm. This allows the potatoes to soak up more of the dressing.

Nutrition

Calories: 194kcal | Carbohydrates: 24g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 134mg | Potassium: 683mg | Fiber: 4g | Sugar: 5g | Vitamin A: 531IU | Vitamin C: 19mg | Calcium: 33mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 5 minutes
Cook Time: 15 minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 6
Calories: 194
Keyword: 15 minute, plant based
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Recipe Rating




4 Comments

  1. 5 stars
    I made this salad over the weekend and it was so good! It was even better the next day. This will definitely be one of my “go to” recipes!

    1. Really happy to hear you enjoyed it I like to eat at the next day as well it’s soaks up all the yummy flavors.

    2. What can I use in replace of honey?