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5 from 4 votes

Mustard Vinaigrette Potato Salad

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. 
Prep Time30 mins
Total Time30 mins
Course: Side Dish
Cuisine: Worldwide
Servings: 4


  • 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


  • 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


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.