New Potato Salad with Eggs and Mustard ~ this gutsy potato salad will up your hamburger and hotdog game all spring and summer, and will quickly become your new favorite ~
I found this salad at bon appétit and I just had to make it for myself. It’s got a luxurious look to it with the big chunky eggs and the rustic mustard dressing. There are toasted mustard seeds and chopped dill pickles in there along with lots of fresh herbs…can you blame me?
I think eggs make a potato salad extra luscious. The original recipe specified that the yolks be just barely set, but mine accidentally went a little further, either way is fine. I like the effect of the big chunks of egg with the small potato halves, and I think the eggs give this salad enough protein to qualify as a lovely light supper…maybe add just a teeny piece grilled chicken or fish to go on the side…
I steamed the whole new potatoes for about 20-30 minutes until they were just tender. This is a great way to cook them for salad because they don’t get mushy and they retain all their vitamins, etc. I think it keeps them looking better, too, not so washed out. I let them cool just a little before halving them and adding some of the dressing so it would start to sink in and flavor them.
The rest is just toss and go, but I think it’s got a gutsy and interesting mix of flavors. Well worth trying. It’s a great one for entertaining and outdoor meals as there’s no mayo to spoil.
Note: Recipe slightly adapted from slightly adapted bon appetit.
Ingredients
- about 1 lb new potatoes (the smaller the better)
- 4 large eggs
- 1 teaspoon mustard seeds
- 1 cup parsley leaves
- 2 Tbsp finely chopped dill pickles
- snipped fresh chives (about 2-3 Tbsp)
- salt and fresh cracked black pepper
- 3 Tbsp apple cider vinegar
- 2 Tbsp whole grain mustard
- 1 tsp honey
- 1/3 cup good olive oil
- pinch of salt and fresh cracked black pepper
Instructions
- Put the whole new potatoes in a steamer basket in a large pot over boiling water. Cook the potatoes until just tender, about 20-30 minutes., The exact time will depend on the size of your potatoes, just check to see if they are tender with the tip of a sharp knife. When they are done drain them and set aside to cool slightly.
- Boil the eggs until the yolks are just set, about 7 minutes. Drain, peel and chill.
- Put the mustard seeds in a small pan and toast over medium heat until they start to pop. Keep them moving while they toast. Once they start to pop put them into a bowl.
- Make the dressing in a small food processor. I put all the ingredients in and puree until creamy.
- Halve the warm potatoes and put them in your serving bowl. Drizzle on enough dressing to coat and toss so the potatoes can start to absorb some of the flavors.
- Toss with the parsley and season with salt and pepper. At this point i refrigerate the potatoes to get them nice and chilled.
- When ready to serve, halve or thickly slice the eggs and add them to the bowl. Toss in the pickles, chives, and mustard seed. Drizzle on a little more dressing (you might not use all of it) and enjoy!
other non-mayo salads for summer ~
I’ve got nothing against mayo, but these salads are especially suited to warm summer nights —
- MEDITERRANEAN TUNA SALAD WITH TARRAGON VINAIGRETTE
- TABBOULEH
- ISRAELI CHOPPED SALAD
- CHOPPED SALAD WITH SPICY TOMATO VINAIGRETTE
Don’t forget to pin this New Potato Salad with Eggs and Mustard!
25 Comments
vivian
June 30, 2018 at 5:31 pmThis is a lovely salad and not gloopy and bland like many potato salads are. Thank you for a recipe that will for sure be a cottage staple this summer.
Sue
June 30, 2018 at 5:34 pmThanks Vivian, this salad is the opposite of bland, for sure :)
Angie@Angie's+Recipes
July 20, 2015 at 6:20 amDelish! I love the combo of eggs and potatoes. This is an amazing salad, Sue.
Susan
July 19, 2015 at 11:44 amThat does look so inviting, Sue! I love that it doesn’t have any mayo in it but is loaded with flavor!
Laura (Tutti Dolci)
July 18, 2015 at 11:28 pmA mustard dressing is a must for me with potatoes so I’m loving this salad!
victoria mcauliffe
July 17, 2015 at 8:48 pmWOW!! My mom always made a mustard potato salad when I was growing up with egg in it but she also used onion and celery with diced dill pickle! This looks as though it will become my updated version of hers. Can’t wait to share it with my sisters. Thanks Sue-by the way love that bowl!
Gerlinde @Sunnycovechef
July 16, 2015 at 12:02 pmI love potato salad , it’s in my genes. Your recipe looks healthy and tasty and I like all the ingredients that are in it.
Sue
July 16, 2015 at 2:51 pmThanks Gerlinde – I think it must be in my genes too ;)
Denise | Sweet Peas & Saffron
July 16, 2015 at 10:26 amI have a bit of a potato-salad aversion, because it always seems so thick with mayo and mushy…but this looks like a potato salad I can get on board with! Lovely!
Sue
July 16, 2015 at 2:58 pmThanks Denise – I agree that mushy potatoes are a turn off — I learned a new technique for this salad which was steaming the whole potatoes instead of boiling them, they stayed much firmer and nicer that way.
grace
July 16, 2015 at 5:59 ami very much prefer mustard over mayonnaise when it comes to potato salad, so i’m pretty excited about this creation. nice job!
Sue
July 16, 2015 at 2:58 pmIf you like mustard you will love this, the toasted mustard seeds give it that little extra something.
Sippitysup
July 15, 2015 at 6:29 pmPotato salad, when it’s this beautiful, changes our expectations and definition of potato salad (or it least it should). GREG
Sue
July 16, 2015 at 3:17 pmAgreed, and Bon Apetit recipes often has that effect on me.
Chris Scheuer
July 15, 2015 at 4:58 pmI love potato salads without mayo and this one looks amazing. The combination of ingredients is so hearty and flavorful!
Toni | BoulderLocavore
July 15, 2015 at 4:04 pmThis looks and sounds uber yummy Sue! Love the eggs and mustard. Great for any picnic!
Penny
July 15, 2015 at 12:52 pmLove this recipe Sue. You have a way of zeroing in on really good eats and such a talent with your camera.
Sue
July 16, 2015 at 3:23 pmThanks Penny – I follow my own appetite wherever it leads me :)
Tricia @ Saving room for dessert
July 15, 2015 at 11:42 amLovely potato salad Sue! I think this would be fine for me as a light main dish – no fish or chicken and I would be very happy. Love the sound of the dressing too. Gorgeous bowl :)
Sue
July 16, 2015 at 3:24 pmThanks Tricia – I wish I had more beautiful wooden bowls, that one is a thrift store find!
Eileen
July 15, 2015 at 10:39 amEither those are huge eggs or very tiny potatoes! Either way, this salad sounds delicious and classic. I bet this would be amazing picnic food!
John@Kitchen+Riffs
July 15, 2015 at 9:13 amI love eggs in potato salad! I usually make an eggy potato salad with mayo, but they’re a fun choice in a French-style potato salad too. Great recipe, fun photos. Thanks!
Jennifer @ Seasons and Suppers
July 15, 2015 at 5:27 amThis is my kind of salad. Love the potatoes with the mustard and especially the dill pickles in there :) Beautiful!
Sue
July 15, 2015 at 6:27 amThanks Jennifer, I think it was the dill pickles that sold me, too!