Potato Salad with Mustard Dressing
Waxy potatoes tossed while warm with a dressing of wholegrain mustard, vinegar and oil, with red onion and chives.
Photograph credit: Potato salad 3 by jules · CC BY 2.0 · Wikimedia Commons
Potato Salad with Mustard Dressing, Step by Step
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Boil the potatoes in well-salted water for 20 minutes until a knife slides in with a little resistance. Drain and leave to steam for 2 minutes.
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Whisk the mustard, vinegar, oil, salt and pepper in a large bowl.
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Slice the warm potatoes into thick rounds and toss with the dressing.
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Cool for 10 minutes, then stir in the onion and chives.
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Tips for Making Potato Salad with Mustard Dressing
- Choose waxy potatoes.
- Dress the potatoes while they are warm.
- Salt the water generously.
- Taste after cooling, as cold food needs more seasoning.
Common Substitutions & Variations
- A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.
What Goes With Potato Salad with Mustard Dressing
- Grilled sausages
- Cold ham
- Barbecue chicken
- Green salad
Keeping and Reheating
Keeps in the fridge for 3 days. Bring to room temperature before serving.
What's in a Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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