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    Home » Recipes » Potatoes

    Mustard Potato Salad

    By Dannii · Published 17th May 2019 · Updated 11th May 2021 · 20 Comments · This post may contain affiliate links and generates income via ads · This site uses cookies · Post contains 1236 words. · About 7 minutes to read this article.

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    Jump to Recipe Print Recipe

    * This is a sponsored post for Albert Bartlett *
    If you are looking for a light and fresh potato salad recipe with plenty of flavour to keep you going all through summer, then this Mustard Potato Salad is it! Deliciously crispy roasted potatoes mixed with a creamy but light mustard dressing with plenty of herbs. Lots of opportunity to add extra ingredients so this easy potato salad is different every time.

    Mustard Potato Salad on a white plate next to a small bowl of olives.

    I know there are a lot of potato salad recipes out there and every house has their favourite, but this one really does have it all. We think that mustard is essential when it comes to a potato salad dressing as it adds lots of flavour without adding a lot of extra calories.

    You can use wholegrain or dijon mustard but we find that wholegrain adds a nice extra texture to the dish and it looks great when served up on the table too. Mixed with some creme fraiche, lots of herbs and some greens it makes the perfect summer side dish.

    Jump to:
    • Why should you try it?
    • Step by step
    • What potatoes to use
    • Dressing
    • What to serve this with
    • Can it be made in advance?
    • Extra ingredients
    • Extra tips
    • More potato recipes
    • Recipe
    • Feedback

    Why should you try it?

    • A nice alternative to regular potato salad
    • Uses roasted potatoes
    • Under 150 calories a portion
    • A delicious BBQ or picnic side

    Step by step

    One: Chop the potatoes in half and par boil for 10 minutes. Preheat your oven to 220°C/425°F/Gas 7.

    A saucepan with new potato halves in water.

    Two: Drain the potatoes and mix with the oil. Put into a baking tin.

    Par boiled potato halves in a baking tray with oil.

    Three: Put into the oven and roast for 40 minutes.

    A baking tin containing cooked new potatoes.

    Four: Finely chop the parsley and dill and thinly slice the spring onions.

    A wooden chopping board with chopped herbs an scallions on it.

    Five: Put everything into a large bowl.

    A large mixing bowl containing potatoes, salad leaves, mustard, herbs and cream.

    Six: Mix well and serve.

    Mustard potato salad on a white plate topped with lemon slices.

    What potatoes to use

    The perfect potato salad all comes down to the type of potatoes that you use, as they really are the star of the show. We used Albert Bartlett Jersey Royals which are a uniquely nutty new potato with a firm texture that makes them perfect for using in a salad. They are proudly grown, washed and packed in Jersey and you can spot the Albert Bartlett packs in store at the moment with the current Toy Story promotion.

    This year Albert Bartlett celebrate the launch of their new Supercooled Jersey Royals. The potatoes come out of the warm earth of Jersey and very quickly they shower the crop with cold water to cool it down, which helps to keep them fresh! They are available in stores near you soon, including selected Asda stores in Scotland and Lidl UK.

    A bag of Albert Bartlett Jersey Royal potatoes.

    Dressing

    We used reduced fat creme fraiche to make the creamy potato salad dressing, but you could use sour cream, mayo or even a fat free Greek yogurt instead (this would reduce the calories by a fair bit). If you didn't want a creamy dressing, then you could stick with just the lemon juice and some olive oil too.

    Whilst the mustard adds most of the flavour to this side dish, we didn't want to stop there. We packed it full of herbs with chopped up parsley and dill and then put a little sprinkle of sumac in when seasoning.

    Potato salad with greens, onions and lemon.

    What to serve this with

    A delicious creamy potato salad is the ultimate BBQ side dish, so it goes well with all the usually BBQ staples like burgers, sausages and chicken. Why not try our Hidden Vegetable Beef Burgers, Cajun Chicken Burgers, Honey and Lime Chicken, or Chicken Tikka Skewers. It also goes well simply with some grilled salmon, chicken or Vegetable Halloumi Skewers.

    Can it be made in advance?

    You can make this potato salad in the morning to have at lunch or in the evening, but we wouldn't recommend making it any further in advance than that. The creamy dressing really needs to be as fresh as possible and the greens are best served within a few hours too. But leftovers will be fine for the next day.

    A plate of potato salad mixed with salad leaves.

    Extra ingredients

    You can get really creative when it comes to a potato salad, as there are so many other ingredients you can add to it - a great fridge raid recipe. Once you have your delicious roasted potatoes and the creamy mustard dressing, feel free to change things. 

    We went with a mixture of spinach, rocket and watercress for the greens, but you could just use one of those or even some kale. We sometimes roast up some vegetables like peppers, courgette and onions when roasting the potatoes and mix those in. Other vegetables that go well in this potato salad are green beans, asparagus and peas.

    I am also a fan of adding things like chopped up gherkins, olives or capers to give it a little extra crunch and some saltiness too - if you do that then you don't really ned to add any salt when seasoning, just some pepper. Another delicious salty addition is a little bit of grilled chopped bacon. Bacon in a potato salad is a bit of a game changer if you are looking for something more indulgent.

    To make it more of a filling dish, rather than a smaller dish, you could add some chopped up boiled eggs with some sweetcorn. That always goes down well at BBQs.

    Extra tips

    • This is a great fridge raid recipe, so feel free to add any extra vegetables you have that need using. Roasted peppers, courgettes and onions go well with this.
    • You can use either wholegrain or dijon mustard for this.
    • Save some calories by using fat free Greek yogurt instead of creme fraiche for the dressing.
    • For extra saltiness, try some chopped grilled bacon or chopped gherkins, olives or capers.

    More potato recipes

    • Homemade Garlic Crisps
    • Patatas Bravas
    • The Best Greek Potatoes
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    If you’ve tried this or any other recipe on the blog then let us know how you got on in the comments below, we love hearing from you!
    Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.

    DON’T FORGET TO RATE THE RECIPE ↓

    Recipe

    Mustard Potato Salad on a white plate with lemon slices

    Mustard Potato Salad

    If you're looking for a light and fresh potato salad with plenty of flavour to keep you going all through summer, then this Mustard Potato Salad is it!
    An illustration of a v-shaped plant.
    Vegetarian
    4.93 from 14 votes
    Pin Print
    Course: Side Dish
    Cuisine: British
    Prep Time: 5 minutes
    Cook Time: 50 minutes
    Total Time: 55 minutes
    Allergen:
    An illustration of a carton of milk.
    Dairy
    An illustration of a mustard bottle.
    Mustard
    Servings: 8 people
    Calories: 148kcal
    Prevent your screen from going dark

    Ingredients

    UK Metric Measures - US Customary Measures
    • 900 g Albert Bartlett Jersey Royal potatoes
    • 150 ml light creme fraiche
    • 2 tablespoon coarse grain mustard
    • 3 spring onions (scallions)
    • 10 g fresh parsley
    • 5 g fresh dill
    • 1 lemon (juice only)
    • 60 g watercress, rocket and spinach mix
    • 1 tablespoon olive oil
    • 1 pinch sea salt and black pepper
    • 1 tablespoon sumac

    Instructions

    • Chop the potatoes in half and par boil for 10 minutes. Preheat your oven to 220C/425F/Gas 7.
    • Drain the potatoes and mix with the oil.
    • Put into a baking tray and roast for 40 minutes.
    • Finely chop the parsley and dill and thinly slice the spring onions.
    • Put everything into a large bowl.
    • Mix well and serve.

    Notes

    • This is a great fridge raid recipe, so feel free to add any extra vegetables you have that need using. Roasted peppers, courgettes and onions go well with this.
    • You can use either wholegrain or dijon mustard for this.
    • Save some calories by using fat free Greek yoghurt instead of creme fraiche for the dressing.
    • For extra saltiness, try some chopped grilled bacon or chopped gherkins, olives or capers.

    Nutritional Information

    Serving: 1portion | Calories: 148kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 69mg | Potassium: 573mg | Fiber: 3g | Sugar: 2g | Vitamin A: 555IU | Vitamin C: 35.7mg | Calcium: 55mg | Iron: 1.2mg
    Have you tried this recipe?Mention @hungryhealthyhappy on Instagram and tag #hungryhealthyhappy!
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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    Reader Interactions

    Comments

    1. Raquel

      May 23, 2019 at 12:22 pm

      Beautiful recipe! Perfect for some upcoming picnic weather:) I love all the addition of fresh herbs, and yes, creme fraiche!

      Reply
    2. Helen of Fuss Free Flavours

      May 23, 2019 at 12:18 pm

      5 stars
      Potato salad is something you can never have enough of for summer dining. This is a really tasty recipe, and great that is it mayo free!

      Reply
    3. Mary Bostow

      May 23, 2019 at 12:09 pm

      5 stars
      Love that you added mustard! It gives it a twist to the normal potato salad

      Reply
    4. Sofia

      May 23, 2019 at 11:38 am

      5 stars
      This looks like it will pair perfectly with bbq this weekend!

      Reply
    5. Courtney | Love & Good Stuff

      May 21, 2019 at 1:29 pm

      5 stars
      This potato salad was amazing!! Very flavourful with the mustard and fresh herbs.

      Reply
      • Dannii

        May 23, 2019 at 11:18 am

        So glad you enjoyed it :)

        Reply
    6. Kelly Anthony

      May 21, 2019 at 12:33 pm

      5 stars
      I also think that mustard is essential when it comes to a potato salad. What a great way to add a lot of flavour without adding extra calories.

      Reply
    7. Rosa

      May 21, 2019 at 12:02 pm

      5 stars
      I love potato salads, such a perfect summer dish. This version sounds packed with flavour, a must try!

      Reply
    8. Amy | The Cook Report

      May 21, 2019 at 10:47 am

      5 stars
      You can't beat a potato salad in the summer and this version looks delicious!

      Reply
    9. Danielle Wolter

      May 20, 2019 at 11:50 am

      5 stars
      i just love mustard in my potato salad - it has such a great flavor. I love the tip for using whole grain for the texture!

      Reply
    10. Annie @ Annie's Noms

      May 20, 2019 at 11:10 am

      I did not know that Allbert Bartlett did Jersey potatoes! Definitely ordering some this week as we swear by their rooster potatoes. This salad looks delicious, I love homemade potato salad, it always tastes so much better than store bought!

      Reply
    11. Adrianne

      May 20, 2019 at 10:46 am

      5 stars
      I like the use of wholegrain mustard in this recipe for the texture. Potato salads are indeed a place for creativity and fridge raiding!! Cheers for sharing.

      Reply
    12. Estelle

      May 20, 2019 at 10:03 am

      This looks fabuous! My sister in law just sent me a recipe that is very similar to this, but with the addition of sliced pastrami! Will be adding this to my summer salad collection.

      Reply
    13. Jessica Formicola

      May 17, 2019 at 12:50 pm

      This potato salad looks incredible! I am definitely making it for Memorial Day!

      Reply
    14. Rachel T

      May 17, 2019 at 12:26 pm

      This sounds amazing dannii. I don’t like potato salad that is too heavy on the mayo.

      Reply
    15. Sara

      May 17, 2019 at 12:25 pm

      We are having a bbq this weekend and I’m definitely going to make this. Love the addition of mustard.

      Reply
    16. Alina | Cooking Journey Blog

      May 17, 2019 at 10:56 am

      5 stars
      I love the addition of sumac! Great summer recipe.

      Reply
    17. Shashi at SavorySpin

      May 17, 2019 at 10:33 am

      Im not a huge fan of mayo based potato salads so I'm loving this! My mouth is watering - I need to pick me up a pkg of creme fraiche and make this!!

      Reply
    18. Bintu | Recipes From A Pantry

      May 17, 2019 at 10:01 am

      5 stars
      Ooh I love potato salad but never thought to add mustard to it - this sounds so delicious and creamy!

      Reply
    19. Natalie

      May 17, 2019 at 9:53 am

      5 stars
      I love homemade potato salad! Looks so delicious and perfect for BBQ!

      Reply

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    Dannii in hat and glasses stood on a beach.

    Welcome! My name is Dannii. Here you will find easy family recipes with a healthy twist, along with travel, home and family life and general happiness.
    Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food and lifestyle blogs, with two successful recipe books published.

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