This is probably going to sound controversial, but if your go-to potluck potato salad is the same old mayo-heavy situation, this mustard potato salad recipe is your sign to switch things up.
As a Southern girl, you know I love a classic potato salad as much as anyone. I mean, I did write The Duke's Mayonnaise Cookbook, so you better believe I love that mayonnaise-based version. But sometimes, I'm craving something a little lighter, brighter, and with some serious personality, and this homemade potato salad delivers.
With a punchy whole-grain mustard vinaigrette and peppery arugula mixed in, this one will have your taste buds singing. Plus, it's a make-ahead-friendly side dish, which I absolutely love.
The real trick for this potato salad is tossing those warm Yukon Golds straight into the dressing so they soak up every bit of that tangy, shallot-packed dressing.
Finished with a handful of peppery arugula right before serving, you've got a side that feels familiar enough for everyone to love but just different enough that people actually notice (and go back for seconds).
If you're looking for more great side dish ideas for summer cookouts, you're in the right place because I happen to have a ton. My burrata caprese salad, elote pasta salad, red cabbage slaw recipe, and cucumber pepper salad are all perfect crowd-pleasing options.
Ready to make that potato salad? Let's do i!
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Ingredients
Before we get started, let's gather the ingredients we need for this recipe:
- baby Yukon Gold potatoes
- olive oil
- shallot
- whole-grain mustard
- apple cider vinegar
- granulated sugar
- fresh flat-leaf parsley
- kosher salt and freshly ground black pepper
- baby arugula
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
- First, add the potatoes to a large pot of water (salted generously) and bring to a boil. Cook for 15 minutes or until fork tender. (A knife should easily pierce through the potato.) Drain and let cool slightly.
- Then, whisk together the oil, shallot, mustard, vinegar, sugar, and parsley in a large bowl.
- Next, cut the potatoes into bite-size pieces (or large chunks if you prefer) and add to the vinaigrette while still warm. Toss the potatoes in the vinaigrette.
- Finally, season with salt and pepper to taste. Let cool, then toss in the arugula and serve.
Hint: Adding the potatoes to the vinaigrette while they're still warm helps them soak up all the flavor. Don't skip this step!
Substitutions
Need to make some ingredient swaps? Here are some ideas:
- Potatoes - Yukon Golds are my preferred spud for this recipe--they have the ultimate starchy consistency that you want for a potato potato salad. Red potatoes or new potatoes work great as a substitute. If you only have russet potatoes, they can work in a pinch although they're more likely to break apart.
- Olive oil - Extra virgin olive oil, avocado oil, or grapeseed oil work beautifully if that's what you have.
- Shallot - Use about a tablespoon of minced red onion in place of the shallot. Or, thinly sliced green onions work too.
- Whole grain mustard - Dijon mustard will work, though you'll lose those nice mustard seed "pops". You can also swap out coarse grain mustard or spicy brown mustard. In a real pinch, regular yellow mustard is fine.
- Apple cider vinegar - White wine vinegar, red wine vinegar, white balsamic vinegar, champagne vinegar, or even lemon juice all work great. I don't recommend regular balsamic vinegar--it'll make the potato salad look muddy.
- Arugula - Baby spinach or mixed baby greens will give you the green without the peppery bite that arugula does.
Variations
Check out these additional ways to change up this recipe:
- Loaded - Add crispy bacon bits, shredded Cheddar cheese, and sliced green onions.
- Mediterranean - Swap the arugula for fresh basil, add halved cherry tomatoes, crumbled feta cheese, and chopped kalamata olives for a Mediterranean twist.
- Spicy - Add a teaspoon of hot sauce or a heavy pinch of cayenne pepper to the dressing ingredients.
- Bacon - Make this more like traditional German potato salad and stir in crispy bacon plus use the bacon drippings in the dressing.
Equipment
Here's the equipment you'll need to make this recipe:
- large pot
- colander
- paring knife
- measuring spoons
- chef's knife
- dry measuring cups
- liquid measuring cup
- whisk
- medium bowl
Storage
To refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. This is one of those dishes that tastes even better the next day!
To freeze: This recipe doesn't freeze well. The potatoes get grainy and weird when frozen and thawed.
Tasty Tip
My secret to a good potato salad? Salt that cooking water like you mean it. Waiting to salt the potatoes after they're cooked is a no-no--it'll never feel properly seasoned.
Frequently asked questions
Absolutely! White wine vinegar, red wine vinegar, or champagne vinegar all bring their own delicious character. Use what you have! That said, I don't recommend dark vinegars like balsamic because it'll make the salad look muddy.
If vinaigrette-style dressings are your thing, then yes! I'd suggest adding a heavy dollop of mayonnaise to the vinaigrette if you plan on using it for macaroni salad. Or, check out my macaroni salad recipe made with a tangy and creamy dressing.
The night before is perfect for this recipe. The flavors actually improve as they sit. Just hold off on adding the arugula until right before you serve.
Traditional German potato salad uses bacon fat in the dressing and is often served warm. This version uses olive oil for a lighter, vegetarian-friendly side dish while still keeping that tangy, vinegar-forward flavor profile.
You likely didn't salt the cooking water enough. Be sure to add plenty of salt to the pot and make sure you have enough water to fully cover the potatoes.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this mustard potato salad:
🍽Get the recipe
Easy Mustard Vinaigrette Potato Salad with Arugula
Equipment
- large pot
- colander
- paring knife
- measuring spoons
- chef's knife
- dry measuring cups
- liquid measuring cup
- whisk
- medium bowl
Ingredients
- 2 pounds baby Yukon Gold potatoes
- ¼ cup olive oil
- 1 large shallot, minced (2 tablespoons)
- 1 tablespoon whole-grain mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons granulated sugar
- ¼ cup chopped fresh flat-leaf parsley
- Kosher salt and freshly ground black pepper to taste
- 2 cups baby arugula
Instructions
- Add the potatoes to a large pot of salted water and bring to a boil. Boil the potatoes for 15 minutes or until a knife easily pierces through each potato. Drain and let the potatoes cool slightly.
- Meanwhile, whisk together the olive oil, shallot, mustard, apple cider vinegar, sugar, and parsley in a medium bowl.
- Cut the potatoes into bite-size pieces and add to the vinaigrette while they're still warm. Gently toss the potatoes in the vinaigrette. Season with salt and pepper to taste.
- Let the mixture cool before tossing with the arugula. Serve at room temperature or refrigerate until ready to serve.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe.
- Don't leave food sitting out at room temperature or in hot weather for extended periods.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
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