This mustard potato salad gets a Mediterranean makeover with a bright dressing and the addition of fresh herbs and capers. Packed with flavor, and it’s egg-free and far lighter on the calories!
Read through for important tips and watch the video below.
Every culture, and almost every household, has its own treasured potato salad recipe. Mine is this mustard dill potato salad.
What I’m proposing here is not the traditional potato salad, mashed with mustard, pickles, and hard broiled eggs, this one gets a bright Mediterranean makeover.
A healthier option that is packed with flavor, thanks to the addition of fresh herbs (dill and parsley); caper; and a little bit of chopped red onions. And you’ll love the Dijon mustard dressing with good extra virgin olive oil and white wine vinegar.
Especially during the hot summer months, potato salad, caponata, and this tomato salad make a regular appearance as sides next to grilled whole chicken or kofta kebabs!
But there are many more ways to enjoy this potato salad. I can’t wait for you to try it!
What kind of potatoes to use?
Waxy, thin-skinned potatoes, like new potatoes or red potatoes, are great for this mustard potato salad because they tend to have the least amount of starch, which allows them to hold their shape well. Plus, you don’t have to peel them!
I also often use small gold potatoes (yukon gold potatoes) which are great all-purpose potatoes that have just a little bit more starch but will still hold their shape.
Russet potatoes are too thick-skinned and too starchy, which makes them the least favorite candidate for a potato salad recipe like this one.
If you’re here, you’d probably agree with me that the deli and store-bought stuff is just not what you want. To me, it’s too heavy and soggy having sat in a pool of mayo for hours.
But sometimes, homemade potato salad can have it’s issues too–bland, too mushy, not enough flavor.
But this mustard dill potato salad has all the magical qualities you’re looking for: Holds its shape for gorgeous presentation; packed with flavor; and never heavy-tasting. Here is why…
Tips for the best potato salad
- Choose the right potato. Like I said earlier, avoid super starchy, thick-skinned russet potatoes and go for new potatoes, red potatoes or small gold potatoes which will hold their shape better.
- Slice the potatoes before cooking. If you cook the potatoes first, you won’t be able to slice them neatly for the perfect presentation. Plus, thinly sliced potatoes will cook quickly (6 minutes or so)
- Salt the water in which you cook the potatoes. This will help add flavor right from the start.
- Opt for a lighter dressing than mayonnaise-heavy dressing. I used a homemade Dijon mustard dressing for potato salad with extra virgin olive oil and a good splash of white wine vinegar for extra tang. And if you really want to amp up the flavor, add some spice like coriander, sumac and a dash of black pepper.
- Pour the dressing over the hot potato slices. Don’t wait too long for the potatoes to cool; adding the dressing while their still somewhat hot will help them absorb flavor better.
- Play up the flavor. The dressing may be sufficient for some, but I like to add herbs (dill and parsley) for added freshness and color. Most potato salad recipes add pickles, but I like capers for a little Mediterranean flare (either will add some salty and tangy touch here). And a little bit of chopped red onions (or shallots if you need something milder).
- Allow the potato salad to rest before serving. Leave it at room temperature or refrigerate for 1 hour or longer so the flavors have a chance to meld. Be sure to bring it to room temperature before serving.
How to make mustard potato salad
- Slice and cook the potatoes. I used a mandoline slicer like this one (affiliate link) to slice my potatoes thinly into rounds. Get them in a pot of water (salt the water generously) and boil, then lower the heat and cook until tender (about 6 minutes). Drain well.
- Make the dressing. Combine the olive oil, mustard, white wine vinegar and spices in a small bowl (or a measuring cup, which makes it easy to pour). Whisk well.
- Pour dressing over the potatoes and toss gently.
- Add the rest of the ingredients. Throw in the capers, fresh herbs, and chopped onion. Toss gently to combine.
- Stop. Don’t eat the mustard potato salad yet. Allow some time for things to marinate and for the flavors to meld. If you like, chill for 30 minutes to 1 hour, but be sure to bring it to room temp before serving.
More comforting sides to try
Roasted Cauliflower with Cumin and Lemon
For all recipes, visit us here. JOIN MY FREE E-MAIL LIST HERE.
Mustard Potato Salad, Mediterranean-Style
Ingredients
- 1 1/2 lb small potatoes such as new potatoes, Yukon gold potatoes, or red potatoes
- Water
- tsp salt
- 1/4 cup chopped red onions
- 1/4 cup fresh chopped parsley
- 1/4 cup chopped dill
- 2 tbsp capers
Dijon Vinaigrette
- 1/3 cup extra virgin olive oil
- 2 tbsp white wine vinegar
- 2 tsp Dijon mustard
- 1/2 tsp ground sumac
- 1/2 tsp black pepper
- 1/4 tsp ground coriander
Instructions
- Wash and scrub the potatoes and dry them well. Slice potatoes thinly using a mandoline slicer. I used this slicer (affiliate link).
- Place potatoes in a pot and add water to cover by 1 inch. Bring to a boil. Add salt. Turn the heat down and allow the potatoes to simmer for about 6 minutes or so until they're tender (you should be able to poke the potatoes with a fork).
- Add vinaigrette ingredients to a small bowl and whisk until well-combined.
- When the potatoes are ready, remove from heat and drain well. Place them in a large mixing bowl and immediately dress them with the Dijon mustard dressing. Gently toss to coat.
- Add onions, fresh herbs, and capers. Toss gently to combine.
- Transfer the potatoes to a serving platter. For best results, allow the potato salad some time to marinade before serving. You can refrigerate it for 1 hour or so but be sure to bring it to room temperature before serving.
Video
Notes
- Make-ahead instructions You can make this mustard potato salad ahead of time. Dress the potatoes with the vinaigrette but hold the onions, herbs and capers until later. Refrigerate up to 8 hours. Before serving, add the onions, herbs and capers and toss.
- Leftovers can be stored in the fridge covered for 2 to 3 days or so.
- Visit our Shop to browse quality Mediterranean ingredients including olive oils and all-natural spices used in this recipe.
Nutrition
This post originally appeared on The Mediterranean Dish in 2017 and has been recently updated with new information and media for reader’s benefit.
this was a. delicious salad. it came together very easily. I added tomatoes for some more flavor. As always another wonderful dish from Suzy.
What a great idea for a salad! Everyone in my family loves potatoes!
Suzy,
I too was lucky enough to live, for a short while, at Port Said back in the early 50’s and latterly, having been chucked out, Cyprus.
So much fun following your receipts with my grandchildren.
Had a barbeque earlier. Your potato salad went down a storm.
Thank you from far away Cornwall.
Great to hear from you, John! Thank you for the wonderful feedback.
Thank you, John! I’m so glad you are enjoying the recipes here!!
My kind of potato salad! Love the capers in this!
I loved this potato salad. It was so fresh and light. I really enjoyed the tang of the capers and the dressing!
This is so delicious and yummy! My family loves this recipe! Can’t wait to make this again!
I really loved how flavorful this is!!
Thank you, Toni!
What a tasty salad! So glad it’s egg free
Thanks, Vikki!
This mustard potato salad looks incredibly delicious!
Thanks, Erin!
Such a good recipe. Will do.it again tomorrow for our guests. I didn’t have white wine vinegar and used red wine vinegar.
Thanks, Galina! So glad you enjoyed it!
I’m glad there is this recipe without mayo. You’ve finally convinced me to get the mandolin I’ve wanted 4 ever. Do you peel the potatoes first or just slice away?
The mandolin is a life-saver!! In this recipe, I just slice away! No peeling.
Suzy,
I have noted that in the nutrition information you provide, the sodium content is oftentimes not listed. Forced to be on a low sodium diet, that information is always helpful to me in choosing a recipe.
PS have enjoyed many of your recipes since discovering Mediterranean Dish. Thanks, MP
Thanks so much for sharing, Mark! I’ll look into this.
Perfect potato salad recipe, thank you
So glad you enjoyed it, Sophie!
Absolutely delicious , had it with the grilled swordfish recipe with a mediterranean twist !
Wonderful! So glad, Dick!
I made this exactly as you did and … it was delicious! I shared it with three friends who then begged me for the recipe. My dill was fresh right out of my garden and thus a little overpowering so I will decrease that next time. Definitely worth finding the sumac and capers! Thanks.
Marliyn, sounds like a winner! So glad you enjoyed it. By the way, sumac and all the other spices I use are available right here in our online shop: https://shop.themediterraneandish.com/
I’m not finding ground sumac in our local grocery store. What would you suggest as substitute?
Robye, we actually sell all-natural sumac and other Mediterranean spices right here via our online shop: https://www.themediterraneandish.com/product/sumac/
There is not a good substitution for sumac, but you can omit sumac if you like and go for a different spice like cumin. It’ll be a different flavor, but still delicious.
I love this recipe and it doesn’t last long at our house. I don’t keep capers and fresh parsley on hand because I seldom use them but even without those ingredients this is a wonderful recipe. Do you ever wish folks would just once make your recipes the same way you do?
That’s great, Kay! I’m always thrilled to hear that the recipes are helpful. And honestly, my goal is to share recipes that are forgiving enough so folks can adapt to their liking or to whatever ingredients you have on hand 🙂
This DELICIOUS dish deserves 10 stars! Added extra ingredients to make more dressing. 3rd time I made it cut the potatoes thicker, kept shape better.. Fantastic flavor!! My favorite!!
It’s quite good. It’s even better when made the day before serving. Don’t know what the ‘make-ahead’ directions are all about. As it melds together, it gets even better. The 8 hours is a strange direction. Thanks for the yummy recipe. It does benefit from some sea salt.
I made this recipe for my husband and I and we loved it! Will make it again! Thank you for sharing it!
Awesome, Kim! Glad you enjoyed it!