This mustard potato salad combines tender baby potatoes with a tangy Greek yogurt and Dijon mustard dressing, lightened with red wine vinegar and finished with fresh celery, shallots, and chives. The creamy base skips mayonnaise for a brighter, protein-rich alternative.
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Place potatoes in a large pot and cover with cold water by 1 inch. Add salt and bring to a boil over medium heat. Reduce to a simmer and cook for 10 to 15 minutes, or until the potatoes are fork tender. Drain and set aside.
While the potatoes cook, make the dressing. In a large bowl, whisk together Dijon, Greek yogurt, red wine vinegar, honey, black pepper and olive oil until emulsified. Add the warm potatoes directly on top of the dressing, tossing gently to evenly coat the potatoes.
Add celery, shallot, and chives. Season to taste with salt and pepper. Chill salad for at least one hour before serving.
Written automatically by CookOS, not by the creator.
Refrigerate in an airtight container for up to 3 days; dress salad again lightly before serving if dressing separates.
Written automatically by CookOS, not by the creator.
Yes. Prepare through step 2 and refrigerate for up to 24 hours. Add celery, shallots, and chives just before serving to keep them crisp.
Warm potatoes absorb the dressing better, allowing flavors to fully penetrate the potato flesh for a more cohesive dish.
Yes, use equal parts sour cream, though the salad will be slightly tangier and less protein-rich. Thin with a little vinegar if needed.
Chill for at least one hour to allow flavors to develop and the salad to set properly.
Yes, waxy varieties like red potatoes or fingerlings hold their shape well. Dice larger ones to match baby potato size for even cooking.
