Mustard Potato Salad

* This is a sponsored post for Albert Bartlett *
If you are looking for a light and fresh potato salad recipe with plenty of flavour to keep you going all through summer, then this Mustard Potato Salad is it! Deliciously crispy roasted potatoes mixed with a creamy but light mustard dressing with plenty of herbs. Lots of opportunity to add extra ingredients so this easy potato salad is different every time.

I know there are a lot of potato salad recipes out there and every house has their favourite, but this one really does have it all. We think that mustard is essential when it comes to a potato salad dressing as it adds lots of flavour without adding a lot of extra calories.

You can use wholegrain or dijon mustard but we find that wholegrain adds a nice extra texture to the dish and it looks great when served up on the table too. Mixed with some creme fraiche, lots of herbs and some greens it makes the perfect summer side dish.

Why should you try it?

Step by step

One: Chop the potatoes in half and par boil for 10 minutes. Preheat your oven to 220°C/425°F/Gas 7.

Two: Drain the potatoes and mix with the oil. Put into a baking tin.

Three: Put into the oven and roast for 40 minutes.

Four: Finely chop the parsley and dill and thinly slice the spring onions.

Five: Put everything into a large bowl.

Six: Mix well and serve.

What potatoes to use

The perfect potato salad all comes down to the type of potatoes that you use, as they really are the star of the show. We used Albert Bartlett Jersey Royals which are a uniquely nutty new potato with a firm texture that makes them perfect for using in a salad. They are proudly grown, washed and packed in Jersey and you can spot the Albert Bartlett packs in store at the moment with the current Toy Story promotion.

This year Albert Bartlett celebrate the launch of their new Supercooled Jersey Royals. The potatoes come out of the warm earth of Jersey and very quickly they shower the crop with cold water to cool it down, which helps to keep them fresh! They are available in stores near you soon, including selected Asda stores in Scotland and Lidl UK.

Dressing

We used reduced fat creme fraiche to make the creamy potato salad dressing, but you could use sour cream, mayo or even a fat free Greek yogurt instead (this would reduce the calories by a fair bit). If you didn't want a creamy dressing, then you could stick with just the lemon juice and some olive oil too.

Whilst the mustard adds most of the flavour to this side dish, we didn't want to stop there. We packed it full of herbs with chopped up parsley and dill and then put a little sprinkle of sumac in when seasoning.

What to serve this with

A delicious creamy potato salad is the ultimate BBQ side dish, so it goes well with all the usually BBQ staples like burgers, sausages and chicken. Why not try our Hidden Vegetable Beef Burgers, Cajun Chicken Burgers, Honey and Lime Chicken, or Chicken Tikka Skewers. It also goes well simply with some grilled salmon, chicken or Vegetable Halloumi Skewers.

Can it be made in advance?

You can make this potato salad in the morning to have at lunch or in the evening, but we wouldn't recommend making it any further in advance than that. The creamy dressing really needs to be as fresh as possible and the greens are best served within a few hours too. But leftovers will be fine for the next day.

Extra ingredients

You can get really creative when it comes to a potato salad, as there are so many other ingredients you can add to it - a great fridge raid recipe. Once you have your delicious roasted potatoes and the creamy mustard dressing, feel free to change things. 

We went with a mixture of spinach, rocket and watercress for the greens, but you could just use one of those or even some kale. We sometimes roast up some vegetables like peppers, courgette and onions when roasting the potatoes and mix those in. Other vegetables that go well in this potato salad are green beans, asparagus and peas.

I am also a fan of adding things like chopped up gherkins, olives or capers to give it a little extra crunch and some saltiness too - if you do that then you don't really ned to add any salt when seasoning, just some pepper. Another delicious salty addition is a little bit of grilled chopped bacon. Bacon in a potato salad is a bit of a game changer if you are looking for something more indulgent.

To make it more of a filling dish, rather than a smaller dish, you could add some chopped up boiled eggs with some sweetcorn. That always goes down well at BBQs.

Extra tips

• This is a great fridge raid recipe, so feel free to add any extra vegetables you have that need using. Roasted peppers, courgettes and onions go well with this.
• You can use either wholegrain or dijon mustard for this.
• Save some calories by using fat free Greek yogurt instead of creme fraiche for the dressing.
• For extra saltiness, try some chopped grilled bacon or chopped gherkins, olives or capers.

More potato recipes

If you’ve tried this or any other recipe on the blog then let us know how you got on in the comments below, we love hearing from you!

Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.

DON’T FORGET TO RATE THE RECIPE ↓

Recipe card

Mustard Potato Salad

If you're looking for a light and fresh potato salad with plenty of flavour to keep you going all through summer, then this Mustard Potato Salad is it!

Vegetarian

5 from 13 votes

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Course: Side Dish

Cuisine: British

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

Allergen:

Dairy

Mustard

Servings: 8 people

Calories: 148kcal

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Ingredients

UK measures - US measures

• ▢ 900 g Albert Bartlett Jersey Royal potatoes
• ▢ 150 ml light creme fraiche
• ▢ 2 tbsp coarse grain mustard
• ▢ 3 spring onions (scallions)
• ▢ 10 g fresh parsley
• ▢ 5 g fresh dill
• ▢ 1 lemon (juice only)
• ▢ 60 g watercress, rocket and spinach mix
• ▢ 1 tbsp olive oil
• ▢ 1 pinch sea salt and black pepper
• ▢ 1 tbsp sumac

Instructions

• Chop the potatoes in half and par boil for 10 minutes. Preheat your oven to 220C/425F/Gas 7.
• Drain the potatoes and mix with the oil.
• Put into a baking tray and roast for 40 minutes.
• Finely chop the parsley and dill and thinly slice the spring onions.
• Put everything into a large bowl.
• Mix well and serve.

Notes

• This is a great fridge raid recipe, so feel free to add any extra vegetables you have that need using. Roasted peppers, courgettes and onions go well with this.
• You can use either wholegrain or dijon mustard for this.
• Save some calories by using fat free Greek yoghurt instead of creme fraiche for the dressing.
• For extra saltiness, try some chopped grilled bacon or chopped gherkins, olives or capers.

Nutritional Information

Serving: 1portion | Calories: 148kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 69mg | Potassium: 573mg | Fiber: 3g | Sugar: 2g | Vitamin A: 555IU | Vitamin C: 35.7mg | Calcium: 55mg | Iron: 1.2mg

Have you tried this recipe?Mention @hungryhealthyhappy on Instagram and tag #hungryhealthyhappy!

DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.