These creamy mustard potatoes are rich and tasty! With a smooth texture and a hint of tangy mustard, they make a perfect side dish for any meal.
Woohoo! Who doesn’t love a bit of creaminess with their spuds? I like to serve these with grilled chicken or fish—it’s a combo that never fails. Yum!
Key Ingredients & Substitutions
Potatoes: Baby yellow or red potatoes are great for their smooth texture and flavor. If these aren’t available, you can use any waxy potatoes like new potatoes or fingerlings. Avoid starchy potatoes, as they won’t hold up as well in this creamy dish.
Sour Cream/Greek Yogurt: I like using sour cream for its tangy taste, but Greek yogurt is a fantastic healthier option. It adds creaminess and a bit of protein. If you’re dairy-free, opt for a plant-based yogurt.
Mustards: Whole grain and Dijon mustards together give a nice flavor balance. If you don’t have whole grain, you can use another mustard type like yellow mustard. The flavor will change slightly, but it’ll still be tasty!
Herbs: Fresh chives and parsley make a big difference in this dish. If you’re out of chives, try green onions or even dill for a fresh twist. Just remember that dried herbs won’t have the same impact in this recipe.
Garlic: Garlic powder is convenient, but fresh garlic boosts the bold flavor. You can leave it out for a milder taste or substitute with garlic powder in a pinch.
How Do I Perfectly Cook The Potatoes?
Cooking potatoes so they’re creamy inside but not mushy is key. Start with cold, salted water; it helps to evenly cook the potatoes. Bringing to a boil allows starch to release, avoiding stickiness. Follow these steps:
- Place halved potatoes in a large pot, cover with cold water, and add a generous amount of salt.
- Bring to a boil and reduce to simmer. Cook for 15-20 minutes or until tender; a fork should slide in easily.
- Drain and let them cool slightly before mixing with the dressing. This way, they soak up the flavors without becoming too soft.
How to Make Creamy Mustard Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (yellow or red), halved
For the Dressing:
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons whole grain mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons mayonnaise (optional for extra creaminess)
- 1 teaspoon lemon juice
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon garlic powder or 1 small garlic clove, minced
For the Mix-ins:
- 1/4 cup finely chopped red onion
- 2 tablespoons fresh chives, chopped (plus extra for garnish)
- 1 tablespoon fresh parsley, chopped
For Garnish:
- Red pepper flakes, for garnish (optional)
How Much Time Will You Need?
This recipe will take about 25-30 minutes from start to finish. You’ll spend around 15-20 minutes cooking the potatoes and about 10 minutes preparing the delicious creamy dressing and mixing everything together. Simple and quick!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing the halved baby potatoes in a large pot and covering them with cold salted water. Bring the water to a boil on high heat. Once boiling, reduce the heat to medium and let the potatoes cook until they are fork-tender, which will take about 15-20 minutes. Once they are done, drain the potatoes and let them cool slightly.
2. Prepare the Dressing:
In a large bowl, whisk together the sour cream (or Greek yogurt), whole grain mustard, Dijon mustard, mayonnaise (if using), lemon juice, garlic powder (or minced garlic), and a pinch of salt and pepper. Keep whisking until the mixture is smooth and creamy, making sure all the ingredients are well combined.
3. Combine the Potatoes and Dressing:
Once the potatoes have cooled a bit, add them to the bowl with the mustard dressing. Gently toss the potatoes to coat them evenly in the dressing. Be careful not to mash the potatoes; you want them to stay whole and lovely!
4. Add the Mix-ins:
Now stir in the finely chopped red onion, chives, and parsley. Mix everything lightly so that the herbs and onion are distributed throughout without breaking the potatoes.
5. Taste and Adjust Seasoning:
Give your creamy mustard potatoes a taste! Adjust the seasoning with more salt, pepper, or mustard according to your preference. This step is crucial to ensure the flavor is just right.
6. Serve and Garnish:
Transfer the dressed potatoes to a serving bowl. Garnish with extra chopped chives and a sprinkle of red pepper flakes if you like a little heat. This adds a nice pop of color and flavor!
7. Enjoy!
Your creamy mustard potatoes can be served warm or at room temperature. They make a delightful side dish for any meal. Enjoy every creamy bite!
Can I Use Other Types of Potatoes?
Absolutely! While baby yellow or red potatoes are ideal for this recipe, you can use any waxy potatoes like new potatoes or fingerlings. Just avoid starchy varieties like russets, as they may become mushy.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the potatoes and dressing ahead of time! Cook the potatoes and let them cool completely. Combine with the dressing when you’re ready to serve for the best texture and flavor.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To enjoy, simply serve cold or let them come to room temperature. They make for a fantastic lunch or side dish!
What Can I Substitute for Mayonnaise?
If you’re looking to skip mayonnaise, you can use additional sour cream or Greek yogurt for a lighter option. Alternatively, try avocado for a creamy, healthier fat source!
