This mustard vinaigrette based potato salad is light, refreshing, perfect for spring or summer. Fresh asparagus and peas make it pop with spring flavor. Ready in 15 minutes.
Table of contents
Why Make This Mustard Potato Salad.
This salad is a french style potato salad. It is light and refreshing. There is no mayo in this recipe and it is totally vegan. It has fresh veggies mixed right in it. You can use any small potato of choice, I prefer red for the color it brings to the dish. The vinegar dressing softens the asparagus perfectly. This salad is ready in about 15 minutes.
This Vinaigrette Based Potato Salad 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
Baby Red Potatoes. Yellow will also work.
Frozen Peas.
Fresh Asparagus.
Red Onion.
Salt & Pepper
Garlic
Dill. Fresh is best!
White Vinegar.
Olive Oil. A good quality, neutral flavored one.
Dijon Mustard.
Honey.
How To Make This Recipe
Step one. Cut potatoes into fourths. 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).
Step two. Thaw cooked frozen peas, they do not need to hot or boiled. Just let them thaw out before tossing. Chop dill, onion, garlic and asparagus, see recipe card below for more specifics.
Step three. In a medium sized bowl, add garlic, onions, vinegar, oil, honey, dijon, salt and pepper. 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, dill and asparagus.
Recipe FAQ's
Yes, red wine vinegar or apple cider will also work.
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 each the last inch or two of an asparagus because it tastes bitter.
In a sealed container in the fridge for up to 3 days! I wouldn’t freeze this recipe.
Other Recipes To Try
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Mustard Potato Salad
Ingredients
- 1.5 lbs red potatoes
- ½ cup red onion chopped
- ½ cup thawed frozen peas
- ¾ lb fresh asparagus about 1/2 cup
- ¼ tsp salt * Extra for the potato water
- ¼ tsp pepper
- 3 tbsp white vinegar *see notes
- 4 tbsp olive oil
- 1½ 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.
Kerrie Young
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!
Bailey
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.
Francesca Sommo Francesca
What can I use in replace of honey?
Bailey
You can use maple syrup or brown sugar !