Tangy Mustard Potato Salad

This potato salad can be served warm or cold depending on need and preference. This is a great dish to enjoy year round and works well with anything from barbecued chicken and ribs, to roast beef or baked fish.

5 from 1 vote

Course: Side Dish

Cuisine: American BBQ

Keyword: bacon potato salad, Potato Salad

Prep Time: 25

Cook Time: 18

Total Time: 43

Servings: servings

Calories: 281kcal

Ingredients

2 pounds new potatoes, sliced into halves or thirds
1/4 of a red onion, chopped
1/2 cup real mayonnaise
3 tablespoons cider vinegar
2 tablespoons olive oil
2 tablespoons grainy mustard
2 tablespoons Dijon mustard
2 tablespoons dill pickle relish
1 teaspoon granulated sugar
1/2 teaspoon salt plus 1 tablespoon for boiling the potatoes
1/4 teaspoon granulated garlic
1/4 teaspoon black pepper
1/4 cup flat leaf parsley, roughly chopped (garnish)

Instructions

Boil the potatoes in 2 quarts of water with 1 tablespoon of salt, for 18-20 minutes. Potatoes should be soft and easily pierced with a knife, but not mushy.
In a large bowl, combine grainy mustard with mayonnaise, Dijon, cider vinegar, granulated garlic, relish and sugar. Slowly whisk in olive oil to emulsify the dressing. Season with salt and black pepper. Taste dressing and adjust seasonings to suit your palate.
Drain potatoes and add them to the bowl with the dressing. Gently toss to coat. Add red onion, then 2 tablespoons parsley, and gently mix through.
Scoop into a serving dish, garnish with remaining 2 tablespoons of parsley, cover with plastic wrap, and place into the refrigerator for at least 2 hours before serving.
Store leftovers in the refrigerator for up to 3 days after initial preparation.
Need a vegan option? Simply swap out the mayonnaise and Dijon for vegan friendly alternatives.

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