Mustard Potato Salad with Fresh Parsley

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant potato salad tossed in a tangy mustard vinaigrette and brightened with fresh parsley for a refreshing side dish. This american-inspired salads ready in about 25 minutes pairs baby potatoes, salt, Dijon mustard into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (14 ratings) Prep: 10 min Cook: 15 min Serves 4 American cuisine 180 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Place 1 lb baby potatoes in a large pot and cover with cold water. Add 1 tsp salt and bring to a boil over high heat. Reduce heat and simmer for 15 minutes until potatoes are tender when pierced with a fork.
  2. Step 2: Drain potatoes and let cool slightly, then cut in half or quarters depending on size.
  3. Step 3: In a large bowl, whisk together 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 3 tbsp olive oil, 1 tsp honey, 1/2 tsp black pepper, and 1 tsp salt until emulsified.
  4. Step 4: Add the warm potatoes to the bowl along with 1/4 cup chopped fresh parsley and 2 thinly sliced green onions. Toss gently to coat all pieces evenly.
  5. Step 5: Let the salad rest at room temperature for 10 minutes to allow flavors to meld before serving.

Frequently asked questions

How long does Mustard Potato Salad with Fresh Parsley take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mustard Potato Salad with Fresh Parsley?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep baby potatoes from drying out.

Can I substitute ingredients in Mustard Potato Salad with Fresh Parsley?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mustard Potato Salad with Fresh Parsley for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mustard Potato Salad with Fresh Parsley?

American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes