Whole Grain Mustard and Herb Potato Salad

  • Author: Tonja Engen



  • 2 pounds small red and white potatoes
  • 2 Tbls. whole grain mustard
  • 1/3 cup chives, minced
  • 1/4 cup olive oil
  • 1 Tbls. lemon juice
  • 1/4 tsp. red pepper flakes
  • Salt & pepper, to taste


  1. Bring a large pot of water to a boil. Add potatoes and boil them until they’re knife-tender (about 15-20 minutes).
  2. In a small bowl, whisk together mustard, chives, olive oil, lemon juice, and red pepper flakes. Set aside.
  3. Drain the potatoes well and let them cool. Cut in half and season generously with salt and pepper. Add them to a large bowl and pour dressing over potatoes. Toss the salad. Give it a taste and add a bit more salt & pepper if needed.
  4. Serve chilled or at room temp.