This Mustard Potato Salad can be served warm or cold. It’s very tasty, easily filling and simple to create.

Mustard Potato Salad by Diverse Dinners

This dish is a gift to the tastebuds. It has an abundance of flavor, texture and is nicely filling. It goes great with almost any meal and it’s an interesting twist on a simple potato side dish.

Not a lot of ingredients are needed. Potatoes, of course, preferably creamer potatoes, yellow mustard seeds, celery seeds, shallots, olive oil, lemon juice and zest and salt. That’s it! No fancy tools or skills needed.

I used tri-color creamer potatoes, but any creamer potatoes will do. Tri-color potatoes just look great. I usually buy The Little Potato Company‘s creamer potatoes, they’re great for this dish and so many more.

This recipe serves four, but feel free to double up on ingredients for a larger group, Mustard Potato Salad would be a great addition to a buffet menu or a family barbecue.

Mustard Potato Salad by Diverse Dinners

The potatoes are cooked in salted water, rather than in the oven, which means that this dish can be part prepared a day ahead if needed. If you’re having a crowd to your home for a meal preparation is key. In fact, this entire dish can be made a day in advance.

However, if you are looking for a quick and simple side dish to serve with your evening meal, then Mustard Potato Salad will work fine.

Print Recipe

Mustard Potato Salad

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes

Ingredients

  • 2 lb creamer potatoes
  • 2 tbsp yellow mustard seeds
  • 1/2 tsp celery seeds
  • 1/4 cup scallions sliced
  • 1/4 cup olive oil
  • 1 1/2 tsp lemon juice
  • 1 tsp lemon zest
  • 1/4 tsp kosher salt + pinch for cooking potatoes

Instructions

  • Cut potatoes in half and cover with cold water in a large saucepan and add a pinch of salt.
  • Place pan on a high heat and allow the water to heat until it rumbles.
  • Lower heat to get the water to a steady rumble.
  • Cook until you are able to easily pierce potatoes with a fork.
  • Drain potatoes and set aside.
  • Place a skillet on high heat then add mustard and celery seeds.
  • Gently shake skillet to move seeds around as they toast.
  • The mustard seeds will begin to pop, continue to shake skillet until seeds stop popping.
  • Remove skillet from heat and transfer to a bowl.
  • Add olive oil, lemon juice and zest and salt and mix thoroughly.
  • Place potatoes in a large bowl and pour dressing on top.
  • Toss until potatoes are thoroughly coated And serve.