Creamy mustard potatoes are a tasty side dish that will perk up any meal! These little gems are perfectly cooked potatoes mixed with a rich and tangy mustard sauce.
What I love the most is how easy they are to make! Just boil the potatoes, mix in some mustard and cream, and you’re good to go! Plus, they pair well with almost anything—yum! 😊
Key Ingredients & Substitutions
Baby Potatoes: These small potatoes are tender and cook quickly. If you can’t find baby potatoes, you can cut regular potatoes into smaller pieces. Just make sure they are uniform in size for even cooking.
Mayonnaise: This is the base of the creamy dressing. If you prefer a lighter option, Greek yogurt is a great substitute. It adds creaminess and a bit of tang, plus it’s healthier!
Dijon Mustard: Dijon adds a zesty kick. If you want less heat, yellow mustard can be used. For extra depth, consider whole grain mustard, which you’re already using in this mix!
Shallots: These have a mild flavor that works well in this recipe. If you don’t have shallots, finely minced red or yellow onions can do the trick, just use a bit less as they’re stronger in taste.
How Do I Cook Potatoes Perfectly for This Recipe?
Getting the potatoes just right is crucial for this dish. You want them tender but not mushy. Here’s how to do it:
- Start by placing the halved potatoes in a large pot and cover them with cold water. This helps them cook evenly.
- Add a generous pinch of salt to the water to season the potatoes as they cook.
- Bring the water to a boil over medium-high heat. Once boiling, lower the heat to maintain a gentle boil.
- Cook for about 10-15 minutes, checking for doneness by piercing a potato with a fork. It should easily slide in but hold its shape.
- Once done, drain the potatoes and let them cool slightly before adding to your dressing. This allows the flavors to stick better!
How to Make Creamy Mustard Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes, halved
- Salt, for boiling
For the Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1/4 cup finely chopped shallots
- 1 tablespoon lemon juice or white wine vinegar
- Freshly ground black pepper, to taste
For Garnish:
- 1/4 cup chopped fresh chives (plus extra for garnish)
- 1 teaspoon smoked paprika (for garnish)
How Much Time Will You Need?
This recipe will take about 25-30 minutes. You’ll spend around 10-15 minutes boiling the potatoes, plus time to mix the dressing and combine everything. You can serve these immediately or give them a quick chill in the fridge to enhance the flavors. Perfect for a side dish or picnic!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the halved baby potatoes in a large pot. Cover them with water and add a pinch of salt. Bring the water to a boil over medium-high heat. Cook the potatoes for about 10-15 minutes, or until they are just tender when pierced with a fork. Be careful not to overcook them! Once tender, drain the potatoes and set them aside to cool slightly.
2. Make the Creamy Mustard Sauce:
In a large mixing bowl, combine the mayonnaise, Dijon mustard, whole grain mustard, finely chopped shallots, lemon juice or white wine vinegar, and freshly ground black pepper. Mix everything together until you have a smooth, creamy mustard sauce. This will be the dressing for your potatoes!
3. Coat the Potatoes:
Add the warm potatoes to the bowl with the creamy mustard dressing. Gently toss the potatoes in the sauce, making sure they are evenly coated but taking care not to break them apart. This will ensure every potato is deliciously dressed!
4. Finish with Chives:
Next, fold in the chopped fresh chives, reserving a small amount for garnish. Chives add a fresh flavor that brightens up the dish!
5. Present the Dish:
Transfer the coated potatoes into a serving dish. To make it look even prettier, sprinkle smoked paprika and the reserved chives over the top for an extra splash of color and flavor.
6. Serve and Enjoy:
These creamy mustard potatoes are ready to serve! You can enjoy them immediately, or chill them in the refrigerator for a bit to let the flavors meld together. They pair wonderfully with grilled meats or can be served as part of a fun picnic spread. Enjoy!
Can I Use Different Types of Potatoes?
Absolutely! While baby potatoes are great for their tenderness and flavor, you can use Yukon Gold or red potatoes cut into smaller pieces. Just ensure they are similar in size for even cooking.
Is There a Vegan Substitute for Mayonnaise?
Yes! You can substitute mayonnaise with a vegan mayonnaise or use mashed avocado for a creamy texture. Just be aware that the flavor will change slightly with each alternative.
How Long Can I Store Leftover Creamy Mustard Potatoes?
You can store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to give them a good stir before serving them again, as the sauce might settle.
Can I Add Other Ingredients to This Recipe?
Definitely! Feel free to mix in diced celery, hard-boiled eggs, or even diced pickles for extra flavor and crunch. Just make sure to adjust the seasoning to balance any additional ingredients!
