Creating an authentic German mustard potato salad is easier than you think! Made with red potatoes, olive oil, white wine vinegar, and of course, mustard, this German potato salad recipe makes an ideal side dish when you don’t want a mayo-based potato salad. Seasoned with salt and pepper, and ready to go in under 30-minutes when served warm, this potato salad recipe with mustard is a WHOLE LOTTA YUM!
Potato Salad Recipe (Mustard Based)
Summertime is the perfect time for salads of all varieties. Not only are they quick and easy to create, but they are also super versatile.
In our home though, German potato salad with mustard is more than just another salad to serve with burgers or brats. For our family, German potato salad is a connection to my husband’s heritage and his father is from Germany. In fact, every time we see him, he makes a variation of this classic German potato salad for us to all enjoy.
And now, using my own German mustard potato salad recipe, I can recreate that same dish for our family.
A perfect summertime dish, mustard potato salad can be served either warm or cold. With just a few ingredients, you can easily whip this up in no time!
Why You’ll Love This!
- One word – summertime! German potato salad is always a great dish for any summer evening whether you are cooking at home or attending a BBQ.
- Super versaitile, you can make your salad ahead of time and serve it cold or create it when you need it because this dish works just as well served warm.
- Our mustard potato salad recipe is the perfect potato salad option for those trying to follow paleo, gluten-free, dairy-free, vegetarian, and vegan lifestyles!
- The mix of vinegar and mustard create a potato salad that is not overly creamy like traditional mayo-based salads.
Your vegan mustard potato salad recipe needs just a few ingredients and a few minutes of your time. However, you will be rewarded with this different twist to a classic American dish.
- red potatoes – cut into 1″ chunks
- sea salt
- olive oil
- white wine vinegar
- stone-ground mustard
- chives – chopped
- Red Potatoes – Yukon gold potatoes or colored potatoes will also work well in this salad.
- Stone-ground mustard – While stone-ground is our preferred mustard for this salad, you can also use dijon.
- Chives – Fresh dill can also be used, or a 50/50 dill/chives blend.
- White Wine Vinegar – Feel free to experiment with other types of vinegar.
Step by Step Instructions
One of the best parts of this summertime recipe – no oven! The only appliances you will be needing today to make your German mustard potato salad are your stove and your refrigerator.
Make the mustard dressing by combining the oil, vinegar, and mustard in a medium-sized bowl.
Bring a large pot of water to a boil.
Chop your potatoes into 1″ chunks aiming to be as uniform as possible (this helps with even cooking of your potatoes).
Once your water has come to a boil, add the potatoes and the salt.
Bring the water back to a boil and cook for 8 minutes, or until your potatoes are fork-tender.
Drain the potatoes.
After draining your potatoes, immediately toss them with vinegar, oil, and mustard mixture you made earlier.
Add salt and pepper to taste.
Let the salad cool for a few minutes then mix in the chives.
Serve immediately or chill in the fridge for several hours.
Enjoy! Serves 4.
- Be sure to cut your potatoes as evenly as possible to ensure even cooking.
- You can serve your vegetarian German potato salad either warm or cold.
- Be sure to add the dressing immediately to the warm potatoes, you want the dressing to soak into the spuds.
- Because this dish does not contain mayo, you are good leaving this out at a BBQ or event.
We love to keep things authentic and serve our German potato salad with another classic German staple – brats! Whether we are going for crockpot brats and sauerkraut, beer brats on the stove, or making brats and peppers in the oven, pairing them with this potato salad with mustard is always a great combination!
No, not this one at least. German potato salad is meant to be served warm. However, you can serve it cold, and the extra time in the fridge allows the flavors to blend. If you are serving your mustard potato salad cold, we recommend allowing it to chill for 2+ hours.
Absolutey! It’s super simple to double or even tripple this recipe to feed a crowd – just make sure your pot for boiling the potatoes is large enough (or use more than one).
More Salad Recipes
Looking for more salad recipes?
- 2 lb red potatoes, cut into 1" chunks
- 1 Tbsp+ sea salt
- 1/4 cup olive oil
- 2 Tbsp white wine vinegar
- 3 Tbsp stone ground mustard
- 4 Tbsp chives, chopped
- Make the mustard dressing by combining the oil, vinegar, and mustard in a medium-sized bowl.
- Bring a large pot of water to a boil.
- Chop your potatoes into 1" chunks aiming to be as uniform as possible (this helps with even cooking of your potatoes).
- Once your water has come to a boil, add the potatoes and the salt.
- Bring the water back to a boil and cook 8 minutes, or until your potatoes are fork-tender.
- Drain the potatoes and immediately toss with the vinegar, oil, and mustard. Add salt and pepper to taste.
- Let the salad cool for a few minutes then mix in the chives. Serve immediately or chill in the fridge for several hours.
- Enjoy! Serves 4.
Be sure to cut your potatoes as evenly as possible to ensure even cooking.
You can serve your vegetarian German potato salad either warm or cold.
Be sure to add the dressing immediately to the warm potatoes, you want the dressing to soak into the spuds.
Because this dish does not contain mayo, you are good leaving this out at a BBQ or event.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 347Total Fat 16gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 13gCholesterol 0mgSodium 174mgCarbohydrates 46gFiber 5gSugar 4gProtein 7g