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Test Kitchen Approved

Mustard Seed Potato Salad

Time: 30 minutes

Yield: 6 servings

About

A potato salad without the mayo? Is such a thing possible? Yes, and it is delicious! Mustard Seed Potato Salad is a tender, tangy, and delightfully savory dish! The mustard flavor is bold, and the sour cornichons add a new dimension to the fluffy potatoes! Mustard Seed Potato Salad is a new way to approach a beloved favorite!

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Ingredients

  • 2 pounds tiny baby potatoes
  • 1 cup scallions, chopped
  • 1/2 cup cornichons, chopped
  • 4 tablespoons whole-grain mustard
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 teaspoon caraway seeds, lightly toasted
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups baby arugula

Directions

Step 1 -In a pot of boiling water, add the potatoes and cook until they are fork-tender, about 20 minutes.

Step 2 -Add the potatoes to a bowl of ice water and allow them to cool.

Step 3 -In a large bowl, add the cooled potatoes, the scallions, the cornichons, the whole-grain mustard, the olive oil, and the caraway seeds and gently mix to combine.

Step 4 -Add the salt, the pepper, and the arugula to the potato mixture and stir to combine.

Step 5 -Transfer the potato mixture to a serving bowl and serve.

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