Potato salad with a twist. You could actually also call this recipe herb salad with potatoes and mustard dressing, because so many different herbs go into it. We combined parsley, dill, mint and chives. But cilantro, basil or stinging nettle, for example, go well with it, too. The main thing is fresh & plenty. It’s best to buy the herbs from a greengrocer. There, a bunch is actually a bunch and not just 5 stems, costs far less, is fresher and comes without plastic packaging.
For the potatoes, we like to use baby potatoes. The size is ideal and they taste good with the skin on, too. That way you also save yourself the peeling.
We serve the potato salad with herbs and mustard dressing at barbecues and brunches. But it’s also a great, delicious alternative to the classic potato and pasta salads for any picnic.
Potato Salad with Herbs and Mustard Dressing
Ingredients
- 1.3 kg organic baby potatoes
- 2 bunch parsley
- 1 bunch dill
- 1 bunch mint
- 1 bunch chives
- 3 red onions, small
- 250 ml vegetable broth
- 3 tbsp white balsamic vinegar
- 1 tbsp hot mustard
- 1 tbsp medium-hot mustard
- 1.5 tsp sugar
- 1 tsp salt
- black pepper
- 3 tbsp canola oil
- 1 bay leaf
Nutrition per serving, approx.: 198 kcal5 g protein32 g carbs5 g fat5 g fiber
Estimates, calculated from the ingredients.
Instructions
- Boil or steam 1.3 kg organic baby potatoes with their skins on until tender, about 15 – 20 min. Add 1 bay leaf and, if available, 3 black peppercorns to the water and cook along with the potatoes.
- Meanwhile, peel and halve 3 red onions.
- Finely dice half of the onions and cut the other half into thin slices.
- Heat a small pan with 1 tbsp canola oil over medium heat and sweat the diced onions for about 5 min until soft. They shouldn’t brown; reduce the heat if necessary.
- Deglaze the onions with 250 ml vegetable broth and bring to a gentle boil. Add 3 tbsp white balsamic vinegar, 1 tbsp hot mustard, 1 tbsp medium-hot mustard, 1.5 tsp sugar, 1 tsp salt and some black pepper, stir and bring briefly to a boil.Carefully taste the hot sauce and adjust the seasoning with a little more vinegar, salt or sugar if needed (see Tips & Tricks).
- Remove the pan from the heat and stir in 2 tbsp canola oil.
- As soon as the potatoes are done, cut them in half crosswise with the skin on and place them in a large bowl.
- Pour the hot sauce over the still hot potatoes, add the remaining onions and gently mix everything (see Tips & Tricks).
- Let the potato salad with the mustard dressing cool, stirring every now and then.
- Shortly before serving, clean the herbs, chop finely and fold into the potatoes.
- Season to taste with salt and pepper and enjoy.
Tips
- Since the potatoes absorb a lot of the flavor, you can season the mustard dressing a little more strongly at the beginning.
- The warm potatoes soak up the dressing as they cool. So don’t worry if the potatoes are “swimming” in the sauce at first – that will decrease.
Find more kitchen tips from A to Z in our Kitchen A–Z.
Private notes
Saved only in your browser – nobody else can see them. They are included when you print.
Something didn’t work or did you spot a mistake? Just email contact@homemadestuff.blog – I appreciate every bit of feedback.
Frequently Asked Questions about Potato Salad with Herbs and Mustard Dressing
Which herbs can I use for the potato salad?
We use parsley, dill, mint and chives. Cilantro, basil or nettle also work, as long as they’re fresh and plentiful. You’ll find shopping tips on buying fresh herbs.
Is the potato salad vegan?
Yes, this potato salad has no mayo and no animal ingredients. Just make sure to use a vegan vegetable broth.
How long does potato salad with mustard dressing keep?
Put the potato salad in a sealed container and refrigerate it. It keeps for 2 to 3 days. Take it out half an hour before serving and refresh it with a little vinegar and fresh herbs if needed.
Can I freeze potato salad?
I’d advise against it. The potatoes turn mealy and watery after thawing. Make the salad a day ahead instead so the flavors have time to soak in.
