3-Ingredient Dijon Potato Salad

3-Ingredient Dijon Potato Salad

Baby potatoes get a tangy coating of Dijon mustard for a simple, no-fuss side dish.

Total 40 min Makes 4 servings Calories 265/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Eggs

This stripped-down potato salad relies on just three ingredients to deliver a sharp, tangy bite without heavy mayonnaise. Tender boiled potatoes are tossed warm with Dijon mustard and mayonnaise so the dressing soaks into every piece. It makes a quick side for grilled meats, picnics, or weeknight dinners.

Ingredients

  • 2 pounds baby potatoes, halved
  • 1/3 cup mayonnaise
  • 3 tablespoons Dijon mustard
  • 1/2 teaspoon salt

Method

  1. Place the halved potatoes in a 6-quart saucepan and cover with cold water by about 1 inch. Add the salt.

  2. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, 15 to 20 minutes.

  3. Drain the potatoes well and let sit 5 minutes to cool slightly and dry out.

  4. In a large bowl, whisk together the mayonnaise and Dijon mustard until smooth.

  5. Add the warm potatoes to the bowl and toss gently until evenly coated with the dressing.

  6. Serve warm, or cover and refrigerate until chilled, about 1 hour.

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★ 4.3 (1)

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    3-Ingredient Dijon Potato Salad

    This stripped-down potato salad relies on just three ingredients to deliver a sharp, tangy bite without heavy mayonnaise. Tender boiled potatoes are tossed warm with Dijon mustard and mayonnaise so the dressing soaks into every piece. It makes a quick side for grilled meats, picnics, or weeknight dinners.

    40 min 4 servings 265 cal

    Ingredients

    • 2 pounds baby potatoes, halved
    • 1/3 cup mayonnaise
    • 3 tablespoons Dijon mustard
    • 1/2 teaspoon salt

    Method

    1. 1

      Place the halved potatoes in a 6-quart saucepan and cover with cold water by about 1 inch. Add the salt.

    2. 2

      Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, 15 to 20 minutes.

    3. 3

      Drain the potatoes well and let sit 5 minutes to cool slightly and dry out.

    4. 4

      In a large bowl, whisk together the mayonnaise and Dijon mustard until smooth.

    5. 5

      Add the warm potatoes to the bowl and toss gently until evenly coated with the dressing.

    6. 6

      Serve warm, or cover and refrigerate until chilled, about 1 hour.