Dinner

Tangy Mustard Potato Salad Recipe

ByMaya Arden October 12, 2026October 12, 2026

Introduction

This Tangy Mustard Potato Salad offers a bright and flavorful twist on a classic side dish. With a blend of two mustards, fresh herbs, and a hint of lemon, it’s perfect for picnics, barbecues, or as a refreshing addition to any meal.

The dish is a creamy potato salad placed in a round white bowl. It has chunky pieces of yellowish potatoes mixed with green chives evenly spread throughout, giving a speckled look. On top, there are three whole bright yellow pickled peppers arranged near the edge. A silver spoon with an ornate handle rests inside the bowl on the right side, partially submerged in the salad. The bowl sits on a white marbled surface, with small white dishes containing chopped chives and grainy mustard nearby, adding some dimension to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound baby Yukon gold potatoes (or red potatoes)
2 tablespoons chives (finely chopped)

2 tablespoons tarragon (finely chopped or use dill)
3 tablespoons extra virgin olive oil

1 tablespoon lemon juice
1 ½ tablespoons Dijon mustard

1 ½ tablespoons grainy mustard
3 tablespoons mayonnaise
5 peperoncini (finely chopped)

1 teaspoon kosher salt (or more to taste)

Instructions

Step 1: Add the potatoes to a pot, cover with water, and season with kosher salt. Bring to a boil and cook until fork tender, about 10-12 minutes.
Step 2: Drain the potatoes and let them cool for a few minutes. Once cooled, slice them into ¼ inch circles.

Step 3: In a small bowl, combine the olive oil, lemon juice, Dijon mustard, grainy mustard, mayonnaise, chopped peperoncini, and salt. Mix well and adjust seasoning to taste.
Step 4: In a mixing bowl, add the sliced potatoes, pour the prepared vinaigrette and chopped herbs over them. Toss gently to combine and serve.

Tips & Variations

Use fresh dill instead of tarragon for a slightly different herb flavor that pairs well with mustard.

For extra creaminess, add a dollop of sour cream or Greek yogurt to the vinaigrette.
Peperoncini can be substituted with mild pickled peppers or banana peppers if preferred.
Make the salad a few hours in advance to allow the flavors to meld, but toss again before serving.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir and add a splash of lemon juice or olive oil if it seems dry. This salad is best served chilled or at room temperature.

How to Serve

A close-up view of potato salad served in a white bowl, showing chunky pieces of pale yellow boiled potatoes mixed with creamy dressing that has visible whole grain mustard seeds and chopped green herbs like chives scattered throughout. On one side of the bowl, two yellow pickled peppers add a pop of bright color. The texture looks soft and slightly chunky with fresh green bits adding contrast. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yellow potatoes instead of baby Yukon gold?

Yes, regular yellow potatoes work well. Just cut them into smaller chunks to ensure even cooking and adjust cooking time as needed.

Is this potato salad suitable for meal prep?

Absolutely. It holds up well in the fridge for a few days and the flavors often improve after resting. Keep the herbs fresh by adding them just before serving, if possible.