Why You’ll Love this Tangy Mustard Red Potato Salad
There are plenty of potato salads out there, but this tangy mustard red potato salad stands out in a crowd—and here’s why you’ll probably like it too.
First off, it’s got a zingy kick from the Dijon mustard that wakes up your taste buds without knocking them out. The red potatoes hold their shape perfectly, giving you that satisfying bite instead of turning into mushy sadness.
Plus, the green beans add a fresh crunch that you don’t usually get in potato salads, making each forkful interesting. It’s versatile too—warm or cold, it works.
And let’s be honest, who doesn’t appreciate a salad that’s a little tangy, a little sweet, and a lot tasty? It’s like the potato salad you didn’t know you needed.
What Ingredients are in Tangy Mustard Red Potato Salad?
Let’s talk ingredients—because that’s where the magic of this tangy mustard red potato salad really starts. You don’t need a pantry full of fancy stuff, just a handful of fresh, simple ingredients that come together in a way that makes your taste buds sit up and pay attention.
The star, of course, is the red potatoes. They keep their shape beautifully, giving you that nice, hearty bite you want in a potato salad. Then there are the green beans, which add a crisp snap that’s just so satisfying. The dressing is a little tangy, a little sweet, and totally delicious, thanks to the Dijon mustard, vinegar, and a touch of sweetener. Oh, and don’t forget the onions—they bring in a mild, mellow flavor that rounds everything out.
Here’s what you’ll need:
- 2 lbs red potatoes, quartered
- 1/2 lb green beans, cut into bite-sized pieces
- Olive oil flavored cooking spray
- 1 medium onion, chopped
- 1/4 cup Dijon mustard
- 3 tablespoons rice vinegar or white wine vinegar
- 1 tablespoon Splenda sugar substitute
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Now, a few quick thoughts on these ingredients. The red potatoes are perfect because they don’t fall apart during cooking—no one wants a gloopy mess.
Green beans instead of the usual celery or bell peppers? It’s a twist that adds freshness and crunch without going overboard. Using Dijon mustard gives the salad that sharp tang, but it’s balanced by the sweetness of the Splenda—you can swap that out for regular sugar if you prefer, but hey, this keeps it a little lighter.
The vinegar choice is flexible too; rice vinegar is mild and slightly sweet, while white wine vinegar has a bit more bite, so pick whichever suits your taste. And that onion? It’s gently cooked down to take the edge off, so it’s less “tear up your eyes” and more “soft and savory.”
Simple, straightforward, and just right.
How to Make this Tangy Mustard Red Potato Salad
Alright, so first things first, grab yourself 2 pounds of those red potatoes and give them a good quartering. Pop them into a pot of boiling water and let them cook for about 10 minutes. You want them just tender enough to poke with a fork but not falling apart—think “potato with a backbone.”
Once they’re close, toss in half a pound of green beans that have been chopped into bite-sized pieces. The green beans only need around 5 minutes to get tender, so keep an eye on the clock. Drain everything in a colander when done, because nobody wants soggy potato salad.
While the potatoes and beans are doing their thing, it’s time to bring in some flavor. Spray a pan with olive oil cooking spray—because, hey, nobody’s got time for greasy fingers—and sauté 1 medium chopped onion over medium heat. Give those onions about 8 minutes to soften and sweeten up, stirring occasionally so they don’t stick or burn.
Once they’re translucent and fragrant, take the pan off the heat and stir in the tangy mix: 1/4 cup Dijon mustard, 3 tablespoons rice vinegar (or white wine vinegar if you’re feeling fancy), 1 tablespoon of Splenda (because sweetness balances this dish and you can skip the sugar guilt), plus 1/2 teaspoon salt and a pinch—1/8 teaspoon—of black pepper. This combo makes the dressing zing and sing.
Now for the grand finale: toss your drained potatoes and green beans into the pan with those saucy onions and mustardy goodness. Stir everything together gently but thoroughly, making sure each piece is coated in that bright, tangy dressing.
This salad is versatile—it can be served warm right away, which is perfect if you’re impatient like me, or refrigerated for a couple of hours to let all the flavors meld into a cool, tasty masterpiece. Either way, it’s a simple, satisfying dish that proves potato salad doesn’t have to be boring. Who knew?
For an even more authentic and delicious flavor, consider serving this salad alongside a cast iron grill set meal to enhance your cooking experience.
Tangy Mustard Red Potato Salad Substitutions and Variations
While the classic tangy mustard red potato salad has its charm, swapping out a few ingredients can turn it into a whole new adventure worth trying.
For instance, trade green beans for crisp celery or crunchy radishes to add a fresh snap. Instead of Dijon mustard, why not experiment with spicy brown or even honey mustard? It changes the tang entirely.
And if you’re avoiding sugar substitutes, a drizzle of maple syrup or honey can bring a natural sweetness that’s hard to beat. On the vinegar front, apple cider vinegar offers a fruitier punch compared to rice or white wine vinegar.
Feeling bold? Toss in some chopped fresh herbs like dill or parsley to brighten the flavor. These small tweaks keep things exciting without losing that signature tangy kick.
What to Serve with Tangy Mustard Red Potato Salad
Choosing what to serve with tangy mustard red potato salad can feel like a mini adventure in itself. This salad’s bright, zesty kick pairs perfectly with grilled chicken or burgers—something simple, so the salad can really shine.
If you’re feeling fancy, roasted veggies like asparagus or bell peppers add a sweet balance. Craving something lighter? A crisp green salad with a lemon vinaigrette complements the mustard’s tang without competing.
And don’t forget, this salad works great as a side for picnic staples like hot dogs or bratwurst. Just imagine: each bite bursting with that mustard punch, balanced by juicy grilled meat or fresh greens.
The key? Keep your mains straightforward to let this salad’s flavors steal the spotlight. It’s a side dish, but it’s got personality.
Final Thoughts
Even if you’re not usually a potato salad fan, this tangy mustard red potato salad might just change your mind. The zing from the Dijon mustard combined with the slight sweetness of Splenda and the crispness of green beans creates something unexpectedly fresh. It’s not your run-of-the-mill mayo-heavy dish; it’s lighter, with a bite that wakes up your taste buds without overwhelming them. Plus, it plays nicely warm or chilled, so it’s pretty flexible. Honestly, this salad is the kind of side that sneaks onto your plate and steals the spotlight—no guilt, just flavor. If you want a potato salad that’s a little different and a lot tastier, this recipe’s a safe bet. Curious enough to try it? You might be surprised by how addictive tangy can be.
