About recipe

This herb and mustard potato salad makes for the perfect spring and summer side dish! It’s super simple and refreshing (and mayo-free)!

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Ingredients (serves 6)

• 3 lbs baby red potatoes
• 2 Tbsp whole grain mustard
• 2 Tbsp olive oil
• 2 Tbsp white vinegar
• 3 Tbsp fresh chives (minced)
• ¼ cup fresh parsley (chopped)
• ½ tsp salt
• ½ tsp pepper
• ½ tsp garlic powder

Preparation

1. Wash baby red potatoes and place in a large pot. Fill the pot with water until just covering the potatoes. Bring to a boil on top of the stove, then reduce to a simmer and cover.  Simmer for 10 minutes, or until potatoes can be pierced with a fork.  Drain and rinse in cool water.
2. Meanwhile, prepare the vinaigrette in a small bowl.  Whisk together the oil, vinegar, mustard, chives, parsley, salt, pepper, and garlic powder with a fork in a small bowl.
3. Once cool, set aside three of the potatoes.  Cut the remaining potatoes into quarters and place in a large mixing bowl.  Peel and mash the other three potatoes with a fork.  Add to the mixing bowl.
4. Pour herbed vinaigrette over the potatoes and toss to combine everything. Serve at room temperature or chilled.