Mixed with crunchy carrots and creamy, tangy mustard, this Mediterranean-style mustard potato recipe is a tasty addition to any guest-treat you may want to host— whether it’s a picnic, outdoor barbecue, or an annual family gathering.
What Goes into Mustard Potato Salad?
First things first, potatoes are marinated with fresh parsley and thyme and put to bake, coming next is the vegetable combination drizzled with the dressing. You’ll have baby carrots for natural sweetness, whole-grain mustard instead of mustard paste for crunchy, pungent bites, and almond kernels for a nutty aroma.
While apple cider vinegar doubles up the tanginess of the salad, the rich flavor of mayonnaise balances everything out.
How We Cook The Potatoes
We love the grilling aroma, that’s why we opted for baking the potatoes rather than boiling them, as most recipes usually do. We picked baby potatoes simply because it’s easier to chop them into bite-size chunks.
Nevertheless, not everyone is into both boiling and baking— sometimes when serving a big crowd, you’ll need proficiency in either method. Below are some of our suggestions on how to make the best potatoes, baked or boiled.
What Are The Best Potatoes for Mustard Potato Salad?
As you may or may not know, potatoes are classified according to their texture: high-starch, medium-starch, and low-starch. Speaking of which cooking method matches with which, we’ll briefly set the scenario out for you:
- High-starch potatoes: The most popular of these is russet. This type of potato is crumbly and powdery in texture, which is why they are best for baking, roasting, or frying.
- Medium-starch potatoes: Are also known as all-purpose potatoes. As you can tell by the name, this type of potato is the most versatile and will do well whatever cooking method is used.
- Low-starch potatoes: The most popular are purple potatoes, round red potatoes, fingerling potatoes, and waxy potatoes. They’re absorbent and tend to cook very quickly, making them best for boiling. They soak up water in a blink and easily hold their shape.
In short, if we had to say which is good for boiling or baking, we’d suggest you go for high-starch or medium-starch potatoes if you want baked potatoes in your salad, and low-starch ones if you love creamy, tender boiled potatoes.
Some Tips for Baking Potatoes
No matter whether you choose to bake or boil the potatoes, slicing them beforehand is always recommended. Not only does this help preserve the shape of the potatoes, but it also helps cook the potatoes evenly.
Additionally, here we offer some tips on how to save time when cooking potatoes:
- Leave the potatoes skin-on. Besides saving time, this also helps amp up the color and flavor of the potatoes.
- Make the dressing while waiting for the potatoes to bake/boil. This ensures that the dressing is ready right after the potatoes are cooked and still hot. Hot potatoes absorb liquids much better than cold potatoes.
Last but not least, we suggest making this mustard potato salad a day ahead, then let it soak for a day until all the flavors are completely infused.
Mustard Potato Salad Recipe
- 10 oz yellow baby potatoes sliced
- 4 oz baby carrot sliced in half lengthwise
- 1/4 tsp salt divided
- 1/2 tsp ground black pepper divided
- 2 tbsp parsley divided
- 2 tsp fresh thyme 2 stalks
- 2 tbsp whole grain mustard
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil divided
- 2 tbsp Japanese mayonnaise
- 1 oz almond kernel
- 6 oz watercress
- Marinade the baby potatoes and baby carrots with 1/8 teaspoon of salt, 1/4 teaspoon of ground black pepper, 1 tablespoon of parsley, and thyme. Brush them with 1 tablespoon of olive oil and bake at 400°F for 10 minutes.
- In the meantime, make the dressing: Whisk together 1/8 teaspoon of salt, 1/4 teaspoon of ground black pepper, 1 tablespoon of parsley, whole-grain mustard, apple cider vinegar, 1 tablespoon of olive oil, and mayonnaise. Set aside.
- Toss the baby potatoes, baby carrots, and almond kernels together with the dressing.