Smoky Whole Grain Mustard Potato Salad
This Smoky Whole Grain Mustard Potato Salad Recipe is a delicious twist from the traditional just bursting with a sweet smoky flavor and fresh herbs. Whether you are vegan or you are simply looking for a traditional potato salad with no eggs, this warm fingerling potato salad recipe will blow your mind.
What makes this a balsamic potato salad recipe?
In this variation, I decided to use balsamic instead of regular vinegar in this simple potato salad without eggs. Balsamic vinegar adds a sweet and sour taste to anything you add to it which goes beautifully with the smoky mustard flavour from this Smokey BBQ Mustard, vegan mayo, and fresh herbs. I’m also quite fond of having lots of fresh herbs in a potato salad with a cup of I made this one with parsley but I think it would be equally delicious with dill.
Serving this as a warm potato salad or a cold one?
Personally, I prefer serving this as a vegan warm potato salad rather than a cold one. Traditionally, this Smoky Whole Grain Mustard Potato Salad Recipe would be served cold. However, after trying it as a warm potato salad, I’m sold on the warm aspect.
If you would like to make this without eggs it will be a more complicated ingredient to substitute. So, to balance out the lack of eggs, you will want to replace it with this delicious smoky flavour found in the mustard. Pair that with the sweetness of the balsamic vinegar and you have yourself a hearty yet flavourful Smoky Whole Grain Mustard Potato Salad recipe.
This mustard really makes the recipe. The smoky undertones of this Smokin BBQ whole-grain mustard are definitely what makes this simple potato salad recipe come together. Having met the owners of the Atlantic Mustard Mill upon my move to Prince Edward Island, this pair has an incredibly infectious passion for their mustards and it shows when you taste them.
From PEI Wild blueberry to East Coast Hot Dog Mustard, this Canadian-made brand has a variety of iconic Atlantic flavours to choose from along with an assortment of their native German background-inspired flavours as well. You can find their product online or if you are local to PEI, you can find them at the North River Farmer’s Market or the Queen’s Street Market every weekend.
Fingerling or Baby potatoes
Parsley or dill
Atlantic Mustard Mill Smoking BBQ (alternatively you could use whole seed mustard and 1 tsp smoked paprika)
9×13” baking sheet
How to Make a Smoky Whole Grain Mustard Potato Salad Recipe
What I love the most about this recipe is the ease of it. It has few ingredients, it is easily eaten as a vegan warm potato salad, and requires little work and cleaning after.
Start by baking your potatoes. If you are making this recipe from leftover baked potatoes, you can easily skip this step and mix in your ingredients. Preheat the oven at 350˚F (176˚C) and line the baking sheet with parchment paper. If you are using baby or fingerling potatoes simply cut them in half. If your using larger tallow flesh potatoes, I would cut them in quarters at least. Drizzle on salt and olive oil onto the potatoes and give them a good toss to ensure that they are entirely coated with the olive oil. Bake for 20 minutes or until they are a golden-brown color.
While the potatoes are baking, prepare the rest of the ingredients into a medium-sized bowl. When slicing your onions make sure that they are as thinly sliced as possible, there is nothing worse than biting into a big chunk of onion.
Once the potatoes are well browned, let them cool for 10-15 minutes, or until warm to the touch. Then, mix everything into your prepared bowl until all ingredients are well incorporated. Enjoy this Smoky Whole Grain Mustard Potato Salad recipe a little warm but if you prefer having it cold, you could pop it in the fridge for about 30 minutes too.
Storing this Smoky Whole Grain Mustard Potato Salad recipe.
This vegan warm potato salad will last for a good 3-4 days refrigerated.
Great as a leftover Potato Salad Recipe
If you made a ton of potatoes for Thanksgiving, Christmas, or some other event or gathering, consider making your leftovers into a potato salad recipe. You’ll save time for making the potatoes and it makes for a delicious alternative to dry, day after potato leftovers.
Variations on this Smoky Whole Grain Mustard Potato Salad Recipe
Making a grilled sweet potato salad variation
If you have already made some grilled sweet potatoes and have a bunch leftover, you can add a delicious sweet smoky flavour to your potato salad by making them into a grilled sweet potato salad.
Making a vegan dill potato salad
I had decided to make this with parsley but dill or cilantro would also make for a deliciously aromatic variation on this vegan warm potato salad. If you are thinking about making this into a vegan dill potato salad, I would suggest simply replacing the parsley with equal amounts of dill.
Other Mouth-Watering Potato Recipes
- Garlicky Hasselback Potatoes
- Cheesy Baked Potatoes and BBQ Black Beans
- Sweet Potato and Black Bean Enchiladas
- Vegan Sweet Potato Maui Burgers
Smoky Whole Grain Mustard Potato Salad
- 1 1/2 lbs. (3.3kg) Baby potatoes
- 2 tbsp Olive oil
- 1 cup Parsley or dill finely chopped
- 1 tbsp Balsamic vinegar
- 1/2 cup Vegan mayo
- 1/2 cup Red onion thinly sliced
- 1 1/2 tbsp Whole grain Mustard – Atlantic Mustard Mill Smokin BBQ alternatively you could use whole seed mustard and 1 tsp smoked paprika
- Preheat oven to 350˚F and line a baking sheet with parchment paper.
- Add potatoes onto the prepared baking sheet and drizzle on olive oil and salt then mix till all the potatoes are well covered in olive oil.
- Bake for 20 minutes or until you have a golden-brown color.
- Remove from oven and let sit for 10-25 minutes or until warm to the touch.
- Add all ingredients in a medium-large-sized bowl and mix thoroughly till all ingredients are combined.
- Serve as is or if you prefer, put in the refrigerator for 45 minutes and serve cold.
- Atlantic Mustard Mill – Smokin BBQ Mustard
1/12 lbs =700 gr. Not 31/2 kg
1 1/2 lb is about 700 grams, not 3.3 kg.
3.3 kg would equal to about 7 lb.