Get ready to elevate your side dish game with this mouthwatering Mustard Potato Salad that combines creamy potatoes, juicy fresh tomatoes, and a tangy mustard dressing that will make your taste buds dance! This isn't just another boring potato salad - it's a flavor explosion that will have your friends and family begging for the recipe. Perfect for picnics, barbecues, or any occasion that calls for a delicious and easy-to-make dish that screams summer comfort.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Potatoes
- Fresh tomatoes
- Mustard
- Mayonnaise
- Onion
- Salt
- Pepper
Instructions
- Wash and scrub 4-5 medium potatoes thoroughly, removing any dirt or blemishes. Leave the skin on for added texture and nutrition.
- Cut potatoes into uniform 1-inch cubes to ensure even cooking. Place potato cubes in a large pot of salted water, making sure they are completely submerged.
- Bring water to a rolling boil over high heat, then reduce to medium-high and cook potatoes for 12-15 minutes until fork-tender but not mushy. Test doneness by piercing with a sharp knife.
- Drain potatoes in a colander and let them cool to room temperature for about 10 minutes. Spread potatoes on a flat surface to cool faster and prevent overcooking.
- While potatoes are cooling, dice 2 fresh ripe tomatoes into small, uniform cubes. Finely chop 1/2 medium red onion for added sharp flavor.
- In a large mixing bowl, combine 1/2 cup mayonnaise, 3 tablespoons Dijon mustard, salt, and freshly ground black pepper. Whisk until smooth and well-incorporated.
- Gently fold cooled potato cubes into the mustard-mayonnaise mixture, ensuring each potato piece is evenly coated.
- Add diced tomatoes and chopped onions to the potato mixture. Fold gently to distribute ingredients without breaking potato pieces.
- Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld and develop. This resting time enhances the overall taste profile.
- Before serving, taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh chopped parsley or chives for added color and freshness.
Tips
- Choose the right potatoes: Use waxy potato varieties like Yukon Gold or red potatoes that hold their shape well after cooking.
- Salt your potato cooking water: This helps season the potatoes from the inside out, creating more flavor.
- Cool potatoes properly: Spread potatoes in a single layer to cool quickly and prevent overcooking, which can make them mushy.
- Don't overdress: Add dressing gradually to control the consistency and prevent a soggy salad.
- Let it rest: Refrigerating the salad for at least 30 minutes allows flavors to meld and develop, making it even more delicious.
- Fresh is best: Use ripe, in-season tomatoes for the most vibrant flavor and texture.
- Customize to taste: Feel free to add herbs like dill or chives, or include bacon bits for extra crunch and flavor.
Nutrition Facts
Calories: 253kcal
Carbohydrates: 35g
Protein: g
Fat: g
Saturated Fat: 1g
Cholesterol: 5mg
