Grainy Mustard Potato Salad

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This grainy mustard potato salad is a fantastic side dish that contains only a handful of ingredients and comes together quickly. It’s mayo-free and makes a light but flavor-packed side to any main course.

Prep Time 10 minutes | Cook Time 20 minutes | Inactive time: 30 minutes | Total Time 1 hour



  • 1.5 pounds little potatoes cut into halves
  • Small bunch radishes sliced paper-thin
  • 1 tablespoon fresh parsley chopped


  • 3 heaping tablespoons grainy mustard
  • 1 tablespoon chives chopped
  • 3 tablespoons olive oil
  • 1 teaspoon lemon juice
  • Salt & pepper to taste


  1. Cut potatoes in half then boil them until they’re knife tender (about 15-20 minutes). 
  2. In a small bowl, whisk the dressing ingredients together. Pop the bowl in the fridge until needed.
  3. Slice the radishes using the thinnest setting on a mandoline and chop the parlsey.
  4. Drain the potatoes well and let them cool for about 30 minutes. Toss the salad. Give it a taste and add a bit more salt & pepper if needed. Serve immediately or let it chill in the fridge for a few hours. 

Recipe Notes

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