Deliciously Tangy Potato Salad with Mustard and Fresh Herbs

Ingredients

- 6 medium potatoes, peeled and diced
- 2 tablespoons mustard (yellow or Dijon)
- 1/4 cup mayonnaise
- 1 tablespoon white wine vinegar
- 1 tablespoon pickle juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 medium red onion, finely chopped
- 2 stalks celery, finely chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons chives, chopped

Instructions

1. Boil the Potatoes
Place the diced potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil over medium heat. Reduce the heat and simmer for about 15 minutes until the potatoes are tender but not mushy. Drain the potatoes and allow them to cool to room temperature.

2. Prepare the Dressing
In a large mixing bowl, whisk together the mustard, mayonnaise, white wine vinegar, pickle juice, salt, and black pepper until smooth and well combined.

3. Combine Ingredients
Add the cooled potatoes to the dressing. Gently fold in the red onion, celery, fresh dill, and chives, being careful to not break apart the potatoes. Ensure everything is well coated with the dressing.

4. Chill the Salad
Cover the bowl with plastic wrap and refrigerate the potato salad for at least 30 minutes before serving. This will allow the flavors to meld together beautifully.

5. Serve and Enjoy
Stir the salad gently before serving and garnish with additional chives and dill, if desired. Serve chilled.

Total Time

- PT45M
- 45 minutes

Type of Dish

- Lunch

Keywords

- Potato salad
- Mustard dressing
- Herb-infused
- Summer lunch
- Picnic food
- Easy recipe
- Vegetarian dish
- Comfort food
- Healthy lunch
- Fresh herbs

Recipe Yield

- Feeds 4 adults

Calories

- 850 calories

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