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+ servings

Tangy Mustard Potato Salad


  • 1 lb small pink or red-skinned potatoes, unpeeled, quartered
  • big handful of green beans, trimmed and sliced into 1-2" inch pieces (~ 4-5 oz)
  • 2 Tbsp whole grain mustard
  • 2 Tbsp red wine vinegar
  • ½ - 1 tsp minced garlic
  • olive oil
  • 1 tsp natural sugar
  • fine-grain sea salt
  • ¼ cup fresh dill sprigs, finely chopped
  • 1 small leek, white and tender green parts, trimmed and chopped
  • 6 stalks celery, trimmed and diced
  • 1 cucumber, unpeeled, seeded and cut into tiny cubes
  • 2 Tbsp chopped fresh chives


  • Bring a pot of water to a rolling boil.
  • Salt generously, add the potatoes, and cook until tender but not falling apart, about 10 minutes.
  • Thirty seconds before the potatoes are done cooking, add the green beans to the pot.
  • Drain the potatoes and beans and set aside.
  • In the meantime, make the dressing by whisking together the mustard, vinegar, garlic, 1 Tbsp olive oil, the sugar, and ¼ tsp salt in a bowl. (Alternatively, combine the ingredients in a mason jar and shake until blended)
  • Taste and adjust if needed.
  • In a large skillet, sauté the dill in a splash of olive oil over medium-high heat.
  • Add a couple of pinches of salt, stir in the leek, and sauté until golden and slightly crispy (~ 4 to 5 minutes)
  • In a large bowl, gently toss the potatoes and green beans, celery, cucumber, chives, and half of the leek with most of the dressing.
  • Taste, and add a sprinkling of salt, if needed.
  • Turn out onto a platter and finish with a final drizzle of dressing and the remaining leek.
  • Serve chilled or at room temperature.