These creamy mustard potatoes are a tasty twist on your regular side dish. With a smooth sauce made from mustard and cream, every bite is rich and flavorful!
I love making these potatoes for dinner; they pair perfectly with grilled meats. Plus, the mustard gives them a fun kick that makes everyone smile. Who knew veggies could be this exciting? 😊
Key Ingredients & Substitutions
Baby Potatoes: These are great for their creamy texture and bite-sized nature. You can swap them with regular potatoes, just cut them into similar sizes. Yukon Golds are a good choice for a buttery flavor.
Sour Cream or Greek Yogurt: Both give a nice tanginess. Greek yogurt is lower in fat and adds protein. If you need a dairy-free option, use vegan yogurt or cashew cream instead.
Dijon Mustard: A must for flavor! If you need it milder, consider yellow mustard. For a spicy kick, whole grain mustard works well. If you’re avoiding mustard altogether, try a bit of lemon juice for some acidity!
Red Onion: Adds a sharp bite to the salad. If you prefer a milder flavor, you can use green onions or shallots instead. Soaking chopped onions in cold water for 10 minutes can also reduce their sharpness.
Chives: These provide a fresh flavor. If you don’t have chives, parsley is a great substitute. You can also skip them if you want to keep it simple!
How Do I Cook Potatoes Perfectly for This Salad?
Cooking the potatoes right is crucial for this dish. You want them tender but not mushy. Here’s how to nail it:
- Start with a large pot of salted water to help season the potatoes as they cook.
- Bring it to a boil before adding your washed baby potatoes. This helps them cook evenly.
- Check for doneness after about 15 minutes by piercing with a fork. They should be fork-tender but hold their shape!
- Once done, drain them and let them cool slightly. Toss with a bit of olive oil or melted butter to add flavor and keep them from sticking together.
How to Make Creamy Mustard Potatoes
Ingredients You’ll Need:
For the Salad:
- 2 pounds baby potatoes (yellow or new potatoes)
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard (optional)
- 1/4 cup mayonnaise
- 1 small red onion, thinly sliced
- 2 tablespoons fresh chives, chopped (plus extra for garnish)
- 1-2 cloves garlic, minced (optional)
- 1 tablespoon apple cider vinegar or white wine vinegar
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil or melted butter (optional, for tossing potatoes after boiling)
How Much Time Will You Need?
This creamy mustard potatoes salad will take about 20 minutes of active cooking and preparation time, plus an additional 30 minutes to chill in the refrigerator. So in total, you’re looking at about 50 minutes before it’s ready to serve!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by washing the baby potatoes thoroughly. Place them in a large pot and cover them with salted water. Bring the water to a boil and cook until the potatoes are tender and easy to pierce with a fork, which will take about 15-20 minutes. Remember to check them at the 15-minute mark!
2. Prepare the Potatoes for Dressing:
Once the potatoes are cooked, drain them and allow them to cool for a bit. If you want to add a bit more flavor, you can toss them with a little olive oil or melted butter to prevent them from sticking together and make them extra tasty.
3. Make the Creamy Mustard Dressing:
In a large mixing bowl, combine the sour cream (or Greek yogurt), Dijon mustard, whole grain mustard (if you’re using it), mayonnaise, and minced garlic (if you’d like). Add in the vinegar and mix everything together until it’s smooth and creamy.
4. Add Onions and Herbs:
Next, thinly slice the red onion and chop the fresh chives. Toss both into the bowl with your mustard dressing. Don’t forget to season it with salt and freshly ground black pepper to taste!
5. Mix in the Potatoes:
When the potatoes have cooled enough to be handled (but are still warm), slice them in half or quarters if they’re larger. Gently fold the potato pieces into the mustard dressing, making sure they are well-coated.
6. Chill the Salad:
Cover the bowl with plastic wrap or a lid and place the salad in the refrigerator. Let it chill for at least 30 minutes—this resting time helps all the flavors come together beautifully!
7. Serve the Salad:
Before serving, give the salad a gentle stir to mix everything together again. Garnish with some extra chopped chives and a sprinkle of black pepper for a nice touch. This salad pairs wonderfully as a side dish for grilled meats, sandwiches, or can even be enjoyed on its own!
Can I Use Other Types of Potatoes For This Recipe?
Absolutely! While baby potatoes are ideal for their tender texture, you can use other types like Yukon Gold or red potatoes. Just make sure to cut them into similar bite-sized pieces to ensure even cooking.
How Long Can Leftover Creamy Mustard Potatoes Last?
You can store any leftover creamy mustard potatoes in an airtight container in the refrigerator for up to 3 days. Just give them a good stir before serving again; the flavors will still be delicious!
Can I Make This Salad Ahead of Time?
Yes! This salad can be made a day in advance. Just prepare it as instructed, cover it well, and store it in the refrigerator. The extra chilling time allows the flavors to meld together nicely!
What Can I Substitute for Mayonnaise?
If you’re looking for a mayonnaise substitute, consider using additional sour cream or Greek yogurt for a lighter version. You can also try avocado for a creamy texture or a vegan mayo for a dairy-free option!
