Whole Grain Mustard Potato Salad

Hold the mayo for this whole grain mustard potato salad made with mache lettuce and fried capers.

This whole grain mustard potato salad is for those last summer get-togethers, one last hurrah before we all head indoors soon.

The classic side is a staple at pot-lucks and barbecues this time of year because it’s simple to make and always a crowd pleaser, but if you’re not fond of mayo, not to worry, potato salad isn’t always heavy or drenched in mayo, this one is fresh tasting with a nice mustardy zing.

Adding whole grain mustard and mache lettuce to potato salad give the old standby a fresh new look and taste.  It’s a nod to how the French do potato salad, that is, with no mayo and lots of tangy dressing instead.  The contrast of the sweet nutty mache lettuce leaves against the mustard spiked potatoes is a nice change of pace from traditionally dressed potato salads.

What kind of potatoes do I need?

You can make it with any creamy potatoes you’d like, but baby new potatoes or fingerlings are the best.  Once boiled, the potatoes are tossed with the dressing to allow them to soak up all the wonderful flavors then added to the lettuce leaves.

What is mache?

If you haven’t tried mache lettuce before, it’s a little lettuce with bunches of tiny round leaves and a mild nutty taste.  It’s sweet and tender without any of the bitterness of arugula or watercress which is why I like it here, but if you can’t find it either of those will do in a pinch.

The finishing touch is a sprinkling of fried capers.  They take just a minute to make but add an unexpected bit of crunch and nutty, briny flavor.  Fried in a bit of olive oil the caper buds open like little flowers and become golden and crisp.  Once you taste how delicious they are, you’ll want to put them on everything!

Here’s to those last summer days!

Continue to Content

Yield: 4 Servings

Whole Grain Mustard Potato Salad

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Hold the mayo for this whole grain mustard potato salad made with mache lettuce and fried capers.

Print

Ingredients

• 1lb/450g baby or fingerling potatoes, cut into bite-sized pieces
• 1 ½ teaspoons sea salt (divided use)
• 2 teaspoons/ 10ml apple cider vinegar
• 2 teaspoons /10ml fresh lemon juice
• 2 Tablespoons/30g extra virgin olive oil (plus more for frying)
• 2 teaspoons/10g whole grain mustard 
• 1 teaspoon/8g coconut nectar 
• Freshly ground black pepper, to taste
• 2 Tablespoons/30g salt packed capers, rinsed well and pat dry
• 3 ½ oz/99g mache salad
• 2 Tablespoons chopped chives

Instructions

1. In a large pot, combine potatoes with 1 teaspoon salt and cover with water. Bring to a boil, then reduce to a simmer and cook potatoes for 15-20 minutes or until just fork tender. Drain, then let cool slightly (the potatoes should still be warm to the touch before dressing).
2. Whisk together remaining sea salt, vinegar, lemon juice, olive oil, mustard and coconut aminos and season with pepper to taste.
3. Transfer potatoes to a large bowl and drizzle with half the dressing, toss to coat.
4. Heat a thin layer of olive oil in a small skillet over medium-high heat. Add capers and cook, stirring occasionally, until popped and crisp, about 1–2 minutes. Transfer to clean towel to drain.
5. Add mache to a large serving bowl and toss with remaining dressing . Top with dressed potatoes, chives and fried capers and serve.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Les Moulins Mahjoub, Capers Wild Salted Organic, 3.5 Ounce
• 
  Pommery Meaux Mustard Stone Jar, 8.8-Ounce

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 245Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 6621mgCarbohydrates: 25gFiber: 3gSugar: 2gProtein: 3g

Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

Did you make this recipe?

Please rate it, leave a comment below, or Pin it for later.

(Disclosure: This post contains affiliate links. Find out what that means for you here.)

Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.