Potato Salad with Grainy Mustard Vinaigrette

Potato Salad with Grainy Mustard Vinaigrette Recipe
Photo: Dana Gallagher


Makes 8 servings

Recipe from

Real Simple

Nutritional Information

Calcium 11.44 mg
Calories 244.34
Caloriesfromfat 45 %
Carbohydrate 31.66 g
Cholesterol 0 mg
Fat 12.38 g
Fiber 2.69 g
Iron 0.59 mg
Protein 3.59 mg
Satfat 1.68 g
Sodium 299.95 mg


3 pounds potatoes (such as Yukon Gold), peeled and cut into 1-inch cubes
1 tablespoon kosher salt
2 tablespoons coarse-grain mustard
1 small bunch fresh tarragon, roughly chopped
1/4 teaspoon freshly ground black pepper


Place the potatoes and salt in a medium pot and add enough cold water to cover by 2 inches. Bring to a boil. Reduce heat and simmer until the potatoes are fork-tender, about 15 minutes. Drain and transfer to a serving dish. Whisk together the vinaigrette and mustard in a small bowl. Pour half the mixture over the hot potatoes, toss, and let stand for 1 hour. Just before serving, drizzle the remaining vinaigrette mixture over the potatoes, add the tarragon and pepper, and toss.

Tip: Drizzling the vinaigrette over the potatoes while they're hot helps them absorb the tasty liquid more readily.

Frank Mentasana,

Real Simple

July 2005
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