If you’re looking for a light, no-mayonnaise, best potato salad out there, you have just found it! This mustard potato salad, prepared Mediterranean style, will not disappoint.
Every culture, and almost every household, has its own treasured potato salad recipe. Mine is this mustard potato salad recipe; it’s one with Mediterranean influence, perhaps even a bit of French flare.
Why this mustard potato salad works for those who follow the Mediterranean diet isn’t hard to figure out. Firstly, this is a lighter, no-mayonnaise potato salad that relies more on quality extra virgin olive oil and Dijon mustard for a dressing.
- 1 1/2 lb baby potatoes (gold or red potatoes), unpeeled
- 2 tsp salt
- 1/4 cup chopped red onions
- 1/4 cup fresh chopped parsley
- 1/4 cup chopped dill
- 2 tbsp capers
- 1/3 cup extra virgin olive oil
- 2 tbsp white wine vinegar
- 2 tsp Dijon mustard
- 1/2 tsp ground sumac
- 1/2 tsp black pepper
- 1/4 tsp ground coriander
- Wash and dry potatoes. Slice potatoes thinly using a mandoline slice
- Place potatoes in a pot and add water to cover by 1 inch. Bring to a boil. Add salt and turn to simmer until potatoes are tender about 6 minutes or so.
- In the meantime, add vinaigrette ingredients to a small bowl and whisk until well-combined
- When potatoes are ready, remove from heat and drain. Place potatoes on a tray or baking sheet and immediately add the vinaigrette (while potatoes are warm), toss to coat. Let potatoes sit for 10 minutes until flavors meld.
- Add onions, fresh herbs, and capers. Toss gently to combine.
- Transfer potatoes to a serving dish or bowl. Serve at room temperature.
- Make-ahead instructions You can make this mustard potato salad ahead of time. Dress the potatoes with the vinaigrette but hold the onions, herbs and capers until later. Refrigerate up to 8 hours. Before serving, add the onions, herbs and capers and toss. Bring to room temperature before serving.