These creamy mustard potatoes are a lovely side dish that’s full of flavor. Soft potatoes mixed with a rich mustard sauce make every bite a treat!
They are super easy to whip up, and I love serving them with grilled meats or burgers. You might just find yourself stealing bites before dinner is even ready! 😂
Key Ingredients & Substitutions
Baby Yellow Potatoes: These small potatoes are creamy and buttery, perfect for a salad. If you can’t find them, you can use red potatoes or even Yukon gold potatoes as a substitute.
Hard-Boiled Eggs: They add richness to the salad. If you’re vegan, try using chopped tofu or chickpeas for protein. You can also skip them altogether for a lighter salad.
Mayonnaise: I like using regular mayo, but you can choose a light version if you’re watching calories. For a dairy-free option, use vegan mayo or Greek yogurt for a tangy twist.
Dijon Mustard & Whole Grain Mustard: These add great flavor. If you’re out of Dijon, yellow mustard works too, although it’s milder. Consider a spicy brown mustard for a bolder taste.
Red Onion: Red onion offers a sweet and sharp bite. If it’s too strong for you, swap with green onions or shallots for a milder flavor.
How Do I Cook Potatoes so They’re Tender but Not Mushy?
Cooking potatoes perfectly is key! Start by placing them in cold water to ensure even cooking. Here’s how:
- Cover the halved baby potatoes with water and add a pinch of salt.
- Bring to a rolling boil, then reduce to a simmer.
- Cook for about 15-20 minutes, or until a fork easily pierces them, but they should still hold their shape.
- Once done, drain them and let cool slightly before mixing with other ingredients.
Be careful not to overcook them, as this can lead to mushy potatoes, which might not hold up in your salad!
How to Make Creamy Mustard Potatoes
Ingredients You’ll Need:
For the Potato Salad:
- 2 pounds baby yellow potatoes, halved
- 3 large hard-boiled eggs, finely chopped
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1/4 cup finely chopped red onion
- 2 tablespoons fresh chives, chopped
- 1 tablespoon white wine vinegar or apple cider vinegar
- Salt and black pepper to taste
How Much Time Will You Need?
This recipe takes about 30 minutes for preparation, plus at least 1 hour to chill in the refrigerator. So in total, plan for around 1 hour and 30 minutes before you can enjoy this tasty dish!
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by placing the halved baby potatoes in a large pot. Cover them with enough water to fully submerge. Add a pinch of salt to the water, then bring it to a boil. Cook the potatoes for about 15-20 minutes, or until they feel tender when pierced with a fork. Once done, drain the potatoes and let them cool slightly.
2. Preparing the Dressing:
While the potatoes are cooling, grab a large bowl. In it, mix together the mayonnaise, Dijon mustard, whole grain mustard, white wine vinegar, salt, and black pepper. Stir well until everything is nicely combined and creamy.
3. Adding the Eggs and Onion:
Now it’s time to add flavor! Gently stir the finely chopped hard-boiled eggs and red onion into the dressing. Take your time to mix it all together without breaking the eggs too much.
4. Combining the Potatoes:
Add the cooled, halved potatoes to the dressing bowl. Carefully fold them in, ensuring each potato piece is coated with the delicious mustard dressing.
5. Finishing Touches:
Sprinkle fresh chives over the salad and give it a gentle toss to mix everything together. Taste your salad and adjust the seasoning with more salt or pepper, if you think it needs it.
6. Chilling Time:
Cover the potato salad and chill it in the refrigerator for at least 1 hour. This step is important—it allows all the flavors to blend beautifully together!
7. Serving:
Once chilled, your creamy mustard potatoes are ready to serve! You can enjoy them cold or at room temperature. For a pretty presentation, feel free to garnish with extra chopped chives.
Can I Use Other Types of Potatoes?
Absolutely! While baby yellow potatoes are delicious, you can substitute them with red potatoes or Yukon golds. Both will provide a nice texture and flavor for the salad.
How Can I Make This Recipe Vegan?
To make a vegan version, substitute the mayonnaise with a plant-based mayo or use silken tofu blended until smooth. Replace the hard-boiled eggs with chopped tofu, chickpeas, or simply omit them for a lighter dish.
Can I Prepare This Ahead of Time?
Yes, this salad is perfect for making in advance! You can prepare the complete salad a day ahead and store it in the refrigerator. Just give it a gentle stir before serving to refresh it!
How Long Do Leftovers Last?
Leftover creamy mustard potatoes can be stored in an airtight container in the fridge for up to 3 days. Just make sure to give them a good stir before serving again!
