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Home » Savoury » Salad

Mustard Vinaigrette Potato Salad (Mayo-Free)

June 5, 2019 by Jane Saunders 10 Comments

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This Mustard Vinaigrette Potato Salad is loaded with punchy flavours and texture. It is easy to make and it can be paired with a multitude of main courses. Keep this tangy & tasty carbohydrate based salad to hand in your recipe collection.

A bowl of potato salad with mustard vinaigrette, radish and dill.

When it comes to potato salad, I have to confess that I’m not overly into the mayonnaise-laden versions. For years I didn’t realise that a different style existed but I’m so pleased that I finally woke up and discovered that vinaigrette makes a fine alternative to mayo.

Most potato salads are easy to assemble, can be made in advance and keep well for a few days. This makes them the ideal food to serve up at summer parties or to keep on standby in the fridge for those rare (UK) summer moments when it is too hot to slave away over supper. This Mustard Vinaigrette Potato Salad is no exception to these traits. It is a corker of a summer side dish to keep in your recipe box.

This salad is bursting with enticing flavours and textures. I’ve included wholegrain mustard, plus a few yellow mustard seeds to add a little heat and bite to the vinaigrette. A touch of lemon and capers delivers a juicy tanginess to the salad and dill adds a subtle herbal flavour along with a pop of colour.

Adding dill to a bowl of potato salad
A bowl of potato salad with mustard vinaigrette, capers and dill

Finally, spring onions and radish add extra crunch and savoury freshness. All in all, it’s a lively & fresh mayo-free potato salad that can be enjoyed straight from the fridge or (better still) at room temperature.

Overhead view of Potato salad with mustard vinaigrette, dill, radish and spring onion

What Can I serve Mustard Vinaigrette Potato Salad With?

Really, there are no limits as to what this side dish can be served with. I developed this recipe with BBQ season in mind and it makes a great addition to a salad bar accompanying your grilled burgers, chicken and kebabs. However, don’t feel you can only enjoy it this way. Here are a few more partnerships to consider for this salad:

  • Baked fish
  • Smoked salmon
  • Quiche
  • Sausages
  • Frankfurter style sausages
  • A ploughman’s platter
  • Steak
  • Salad (any number of salads…)

Once made, this vinaigrette potato salad keeps well for 3 days. It is a really easy and tasty dish to whip up and keep dipping into.

Potato salad with mustard vinaigrette, dill, radish and spring onion

If you are looking for a more substantial salad offering, give my green bean and potato salad a try – it ticks the boxes for both carbs and vegetables combined.

Have you made this Mustard Vinaigrette Potato Salad yet? What did you serve it with? Please show me what you made – you can tag #littlesugarsnaps on Instagram.

Mustard Vinaigrette Potato Salad

Jane Saunders
This Mustard Vinaigrette Potato Salad is loaded with punchy flavours and texture. It is easy to make and it can be paired with a multitude of main courses. Keep this tangy & tasty carbohydrate based salad to hand in your recipe collection. 
5 from 4 votes
Print Pin Rate
Course: Side Dish
Cuisine: Worldwide
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 4
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Ingredients

  • 450 g/ 1 lb New potatoes
  • 3 tablespoon Olive oil
  • 1 tablespoon Lemon juice
  • 1 ½ teaspoon Wholegrain mustard (Dijon can be substituted)
  • 1 teaspoon Yellow mustard seeds
  • 4 teaspoon Capers (salted, not brined)
  • 3 Spring (scallion) onions
  • 6 Radish
  • 3 Sprigs dill
  • Seasoning – to taste

Instructions

  • Do not peel the potatoes, but wash them as necessary. If the potatoes are large cut them in half. Boil in salted water for 15-20 minutes until tender
  • Drain and set aside to cool
  • Rinse the capers well and mince roughly
  • Top & tail the radish, then slice thinly
  • Remove the outer skin from the spring onion, chop off the root (discard) and slice thinly
  • When the potatoes are cool mix the olive oil, mustard, mustard seeds, lemon juice and capers in a small jug until well combined. Pour over the potatoes
  • Add the radish & onion. Toss briefly, taste and season as necessary
  • Just before serving chop the dill and sprinkle over the salad

Notes

The salad can be stored in the fridge for up to 3 days (covered) – stir briefly before serving. I recommend adding the dill right before serving to ensure it does not wilt in the dressing. 
 
Tried this Recipe? Pin it Today!Mention @littlesugarsnap or tag #littlesugarsnaps!
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More Salad Recipes

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  • Roasted Chickpea Salad with Chorizo
  • Green Bean and Potato Salad
  • Salmon and Potato Salad with Horseradish Dressing

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  1. Demeter

    June 06, 2019 at 1:16 pm

    5 stars
    I love this alternative! The flavors all combine so well together. It really is a must have side dish for any potluck or picnic.

    Reply
    • Jane Saunders

      June 06, 2019 at 9:37 pm

      Thankyou Demeter.

      Reply
  2. Nicolas Hortense

    June 06, 2019 at 1:06 pm

    Wow I actually prefer this a lot more than coating the potatoes in mayo (:

    Reply
    • Jane Saunders

      June 06, 2019 at 9:34 pm

      Yeah. I mean, a really nice mayo salad is one thing, but I’m so picky on the matter I’m rarely satisfied. Far less risky to go a different way entirely.

      Reply
  3. Sues

    June 06, 2019 at 12:54 pm

    5 stars
    This is the most gorgeous potato salad!! I love those pretty mustard seeds and all of the dill. Perfect for an upscale summer BBQ 🙂

    Reply
    • Jane Saunders

      June 06, 2019 at 9:34 pm

      Thankyou Sues. All we need now is summer to make its grand appearance.

      Reply
  4. Danielle Wolter

    June 06, 2019 at 11:33 am

    5 stars
    so much lighter than your typical potato salad. i love the flavors in this – great recipe!

    Reply
    • Jane Saunders

      June 06, 2019 at 9:35 pm

      Thanks Danielle. I hope it becomes a favourite for you.

      Reply
  5. Jacqueline Meldrum

    June 06, 2019 at 11:08 am

    5 stars
    That looks gorgeous. It’s morning here in Scotland, but I could happily dig into that right now. I love lots of fresh dill in my potato salad. Sharing this now.

    Reply
    • Jane Saunders

      June 06, 2019 at 9:36 pm

      Thanks so much Jacqueline, you are very kind.

      Reply

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