Potato Salad With Grainy Mustard Vinaigrette

Photo by Dana Gallagher
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  • Serves 8
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  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 244.34 calories
    • Calories 45 calories from fat
    • Fat 12.38 g
    • Sat Fat 1.68 g
    • Cholesterol 0 mg
    • Sodium 299.95 mg
    • Protein 3.59 mg
    • Carbohydrate 31.66 g
    • Fiber 2.69 g
    • Iron 0.59 mg
    • Calcium 11.44 mg


  1. Check 3pounds potatoes (such as Yukon Gold), peeled and cut into 1-inch cubes
  2. Check 1tablespoon kosher salt
  3. Check 2tablespoons coarse-grain mustard
  4. Check 1 small bunch fresh tarragon, roughly chopped
  5. Check 1/4teaspoon freshly ground black pepper
  6. Check 3/4cup Basic Vinaigrette


  1. Place the potatoes and salt in a medium pot and add enough cold water to cover by 2 inches. Bring to a boil. Reduce heat and simmer until the potatoes are fork-tender, about 15 minutes. Drain and transfer to a serving dish.
  2. Whisk together the vinaigrette and mustard in a small bowl. Pour half the mixture over the hot potatoes, toss, and let stand for 1 hour. Just before serving, drizzle the remaining vinaigrette mixture over the potatoes, add the tarragon and pepper, and toss.