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Photo: Dana Gallagher Photo by: Photo: Dana Gallagher

Potato Salad with Grainy Mustard Vinaigrette

Real Simple JULY 2005

  • Yield: Makes 8 servings


  • 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.

Nutritional Information

Amount per serving
  • Calcium: 11.44mg
  • Calories: 244.34
  • Calories from fat: 45%
  • Carbohydrate: 31.66g
  • Cholesterol: 0mg
  • Fat: 12.38g
  • Fiber: 2.69g
  • Iron: 0.59mg
  • Protein: 3.59mg
  • Saturated fat: 1.68g
  • Sodium: 299.95mg

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Potato Salad with Grainy Mustard Vinaigrette Recipe