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A white bowl of mustard potato salad with celery with a silver spoon resting inside.
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5 / 3 votes

Mustard Potato Salad with Celery

Potato salad with mustard and celery is a brighter version of those mayo-soaked sides you might be familiar with. White balsamic and white wine vinegar, along with grainy and Dijon mustards bring a welcome freshness that's unlike the stodgy potato salads of the past.
Prep Time15 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Sides
Cuisine: American
Servings: 4 servings
Calories: 266

Ingredients

  • 1 1/2 pounds small baby Yukon Gold or fingerling potatoes
  • 2 garlic cloves
  • 1 fresh bay leaf
  • 1 1/2 teaspoons kosher salt
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon white wine vinegar
  • 1 tablespoon grainy mustard
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon freshly ground pepper
  • 3 celery stalks, diced (reserve any tender leaves)
  • 2 tablespoons minced shallot, about 1 small shallot
  • 6 cornichon pickles, diced (optional)
US - Metric

Instructions

  • Pierce each potato with a paring knife and place them with the garlic and bay leaf in a large pot. Add enough cold water to cover by 2 inches (5 cm) and stir in 1/2 teaspoon salt.
  • Set the pot over medium-high heat and bring the water to a boil. Reduce the heat to maintain a simmer and cook until almost tender, 15 to 25 minutes.
  • While the potatoes cook, in a large serving bowl, whisk oil, vinegars, mustards, 1 teaspoon salt, and pepper—no sense in doing more dishes than you need to. Mix in celery, shallot, and cornichons, if using.
  • When the potatoes are almost tender, drain them in a colander. I like them a little underdone at this point because they'll continue to cook after you drain them. Fish out one of the garlic cloves and use the back of a fork or your whisk to mash (it'll be warm and soft). Add the mashed garlic to the dressing and stir to incorporate.
  • Cut each potato in half (they'll be hot to the touch) and immediately add to the prepared dressing. Give them all a good mix. Continue to mix the potato salad occasionally as it cools.
  • Serve warm or at room temperature.

Notes

*Are cornichons and pickles the same thing? 

Pickles are cucumbers, in general. Cornichons are pickled mini gherkins, which are...also cucumbers. They're just a really specific kind of cucumber. Less than 2 inches in length, they're picked before fully matured, giving them that distinctive extra-tart bite. Dill pickles can be substituted but you'll find the end result isn't as sharply flavored.

Nutrition

Serving: 1portion | Calories: 266kcal | Carbohydrates: 32g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 653mg | Fiber: 4g | Sugar: 2g