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Mediterranean-Style Mustard Potato Salad

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This Mediterranean-Style Mustard Potato Salad is a bright, refreshing alternative to traditional creamy versions. Featuring a zesty mustard-lemon dressing, fresh herbs, and Mediterranean ingredients like olives and tomatoes, it’s a healthy, vibrant side dish perfect for warm-weather meals.

Ingredients

  • 2 pounds baby potatoes or small Yukon Gold potatoes
  • 2 tablespoons Dijon mustard
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, diced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped
  • Salt and black pepper to taste

Instructions

  1. Boil the potatoes in salted water until tender, about 15–20 minutes. Drain and allow to cool slightly.
  2. In a small bowl, whisk together Dijon mustard, olive oil, lemon juice, and minced garlic to make the dressing.
  3. Cut the cooled potatoes into bite-sized pieces and place in a large mixing bowl.
  4. Add the red onion, olives, cherry tomatoes, cucumber, parsley, and dill to the potatoes.
  5. Pour the mustard dressing over the salad and toss gently to coat evenly.
  6. Season with salt and black pepper to taste.
  7. Let the salad sit for 10–15 minutes before serving to allow flavors to meld.

Notes

  • Do not overcook the potatoes; they should be fork-tender but not mushy.
  • This salad is best served at room temperature or chilled.
  • Stir in a splash of olive oil and lemon juice if leftovers seem dry.
  • Can be made a day ahead; flavors improve as it sits.

Nutrition

Find it online: https://thefamilycooking.com/mediterranean-style-mustard-potato-salad/