I love buying colorful potatoes from the farmers market or grocery store – first because they look pretty and second because the more color in your produce the more variety of nutrients you are getting! Potato salad is such a great side dish for any meal and potatoes can be found year round at the grocery store or in summer and fall at the farmers market! I whipped up this dish in under an hour and it is vegan, gluten free, and sugar free.
Instead of a traditional mayo based potato salad, I decided to go for a light and refreshing olive oil herb based vinaigrette. This dressing is what really makes the potato salad and it doesn’t make it feel too heavy. I recommend using fresh herbs in the recipe. I recently started cooking more and more with herbs and it really elevates the flavors of any dish, while providing amazing health benefits like boosting immunity and helping to ward off viruses.
Another reason this dressing was so incredibly tasty was that I used one of the mustards from Wilder Condiments. I went with their classic mustard, which is a traditional dijon. This brand uses minimal and quality ingredients so their mustards are unlike anything else I have tasted! Using quality ingredients – even a small amount – really makes a difference in the taste of any recipe.
The only prep you really need to do for this recipe is to cut your potatoes in half and cook them. While they cook, you can whip up your vinaigrette so that you can be ready to enjoy the dish once the potatoes are cooked!
Herby Mustard Potato Salad
Cooking & Baking Supplies
- Baking Tray
- Parchment Paper
Ingredients
Potatoes
- 3 cups baby potatoes, halved
- 2 tbsp olive oil
- salt and pepper
Dijon Vinaigrette
- 1/4 cup olive oil
- 1/4 cup fresh parsley + 1 tbsp to sprinkle on top
- 1/3 cup scallions or chives + 1 tbsp to sprinkle on top
- 2 tbsp lemon juice
- 2 tbsp dijon mustard
- 1 garlic clove, minced
Instructions
- Preheat the oven to 400 degrees and line a baking tray with parchment paper.
- Cut your potatoes into halves and place on the baking tray. Sprinkle salt and pepper and add olive oil, then mix in using a spatula or your hands.
- Cook potatoes for 30-35 minutes, removing them from the oven and shaking them on the tray halfway through. Cook until they are lightly golden brown and crispy.
- While the potatoes cook, mix together all the vinaigrette ingredients in a medium bowl and set aside.
- Remove potatoes from the oven and let cool for a few minutes.
- Place potatoes in a large bowl, add vinaigrette and let sit for a few minutes. Sprinkle with fresh parsley and scallions or chives and ENJOY!
