Red Potato Salad with Grainy Mustard Dressing

No mayonnaise anywhere near this potato salad. Instead, low-fat yogurt mixed with three tablespoons of grainy mustard creates a tangy, creamy dressing that coats the potatoes without the heaviness. Fresh dill, basil, and celery seed layer in herby depth that most picnic potato salads lack entirely.

Red-skinned new potatoes are the right choice here. Their waxy texture holds its shape after boiling and chopping, giving you firm, distinct pieces in the salad instead of the starchy mush you’d get from russets. Leave the skins on. They add color, hold the potato together, and that’s where a lot of the nutrients are.

Dress the potatoes while they’re still warm. Warm potatoes absorb dressing better than cold ones, pulling the mustard-yogurt flavor into the flesh rather than just coating the surface. The scallions, celery, and sliced black olives go in at this stage too, so their flavors meld with the warm potatoes.

This works at any temperature. Warm from the pot, it’s a satisfying side dish. Chilled for a few hours, the flavors deepen and the dressing sets. Both versions are good, but the flavors are brighter when it’s freshly dressed.

Kitchen Tips

• Don’t overcook the potatoes. Test at 8 minutes. They should be tender when pierced but not falling apart
• Use whole grain or country-style mustard with visible seeds. Smooth Dijon won’t give the same texture or punch
• Chop the potatoes into bite-sized pieces, not tiny dice. You want to taste the potato in each forkful
• If serving hours later, check the seasoning before putting it out. Cold dulls salt and acid, so you may need to adjust

Variations

• Add halved cherry tomatoes for color and a burst of acidity
• Swap black olives for cornichons or capers for a more pickle-forward salad
• Stir in chopped hard-boiled eggs for a more substantial dish