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Creamy Mustard Potato Salad

  • Beginner
  • 4 to 6 servings
  • 50 min
Baking Success Or Baking Mess


2 pounds small red OR fingerling potatoes, quartered
2 teaspoons salt, optional
1/4 cup cider vinegar
Creamy Mustard Dressing
1/2 cup Mazola® RightBlend® Oil
1/3 cup reduced fat sour cream
3 tablespoons white wine vinegar
1 tablespoon water
1 tablespoon honey
2 cloves garlic
2 tablespoons Dijon mustard
1/2 teaspoon celery salt
1/4 cup loosely packed fresh dill
1/4 cup freshly packed fresh parsley
2 tablespoons minced fresh chives


Bring 3 quarts water to a boil in a large saucepan; add potatoes and salt. Cook for 10 minutes or just until tender; drain. Sprinkle boiled potatoes with vinegar and set aside.

For the dressing, combine all ingredients except dill, parsley and chives in a blender or food processor. Puree until very smooth, about 1 minute. Add herbs and pulse 4 or 5 times, just until herbs are well minced. Dressing can be made up to 1 week ahead and refrigerated.

Pour dressing over potatoes and stir to coat. Garnish with additional herbs, if desired; serve immediately.

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