This potato salad is packed with flavour combining fresh chives, hard-boiled eggs, and a creamy, garlicky grainy mustard dressing.

Grainy Mustard Potato Salad

The amount of fresh produce that I’ve dealing with this past week is blowing my mind. We had over 45 peaches to use up, a giant bag of various spicy peppers, more cucumbers than is normal for this world, and whole heck of a lot of lettuce.

And with all of this produce hanging around I couldn’t pass up the opportunity to buy a big bag of new potatoes that I saw at the market. They were too pretty! And I have a “thing” for grainy mustard in potato salad, so I went with it.

Grainy Mustard Potato Salad

I’ve been making some variation of this salad since last summer. We had a summer potluck with Paul’s lab in Montreal and one of his friends brought along something similar to this, but plain…just potatoes and a grainy mustard dressing. I was ALL OVER IT. Looking back, I was a bit of a monster, but now that I’ve discovered and played around with the flavour combinations, I’d have to say that this one is my fav, and I can make it for myself whenever I want. No sharing.

This salad is simple, really, and uses fresh chives, some hard-boiled eggs and a lovely apple cider-grainy mustard-mayo dressing. Yum!

Grainy Mustard Potato Salad

So for that last late-summer potluck or for your own table I think you should make this! It’s wonderful. And if you’re craving some other wild potato salad mixes, try this Sundried Tomato + Asiago Potato Salad – it’s fabulous too!

Grainy Mustard Potato Salad

Happy Wednesday! xo

Grainy Mustard Potato Salad

Prep Time: 3 hours, 15 minutes

Cook Time: 15 minutes

Total Time: 3 hours, 30 minutes

Yield: 3-4 servings


  • 1 lb new potatoes, washed and quartered
  • 2 hard boiled eggs, quartered
  • 1/2 shallot, minced
  • 1 tbsp thinly sliced chives
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • Fresh cracked pepper, to taste
  • Dressing:
  • 1/2 cup olive oil mayonnaise
  • 1 tbsp whole grain mustard
  • 3/4 tbsp apple cider vinegar
  • 1/2 tsp granulated sugar
  • 1 small garlic clove, minced


  1. Add the potatoes to a large pot along with salted water and bring to a boil. Cook for about 15 minutes or until easily pierced with a fork. Drain and rinse with cold water.
  2. Add boiled potatoes to a serving boil along with boiled eggs, minced shallot, chives, oregano, salt, and pepper and gently fold together.
  3. In a small bowl, whisk together all of the dressing ingredients and pour into the potato mixture. Fold dressing into the potato mixture until completely combined.
  4. Cover and refrigerate for at least 3 hours (or up to 1 day) and serve.


Recipe adapted from Spoon Fork Bacon

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10 Responses to Grainy Mustard Potato Salad

  1. yum! mustard and potatoes are my fave combo for potato salad. much better than all mayo!

  2. This looks like the thing to bring to our Labor Day P-A-R-T. I confess, for the longest time, I didn’t “get” what the term New Potato meant. It was like, um, I’m not gonna eat old potatoes. Now I grow them. Silly me. ANd I LOVE them and am always looking for great ways to use them =)

  3. I am a huge grainy mustard fan too, so this salad is pretty much my dream potato salad. Love it!

  4. Thomas Sauer says:

    it was absolutely amazing and even earned an instant thumbs up from the six year old.

  5. big yes for potatoes salad and a good sauce.

  6. Ohh this looks and sounds so insanely delicious! I absolutely love egg potato salads and with this mustard topping yum! thank you for sharing! 🙂

  7. Kate says:

    Yum! I loooovve potato salad but no one else in my house eats it. I think I’ll make a mini batch for myself.

  8. Joanne Bruno says:

    I’m so jealous of your produce stash!! Although I honestly wouldn’t have the time to do anything with it even if I had a gazillion pounds of peaches and potatoes. Potato salad is such a perfect end of summer addition to any meal!

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