Recipe: Mustardy Potato Salad

I love a warm potato salad, and this one is super easy (3 ingredients, and potatoes are one of them!).  This recipe is super simple, with maximum flavor pay-off.  I made this as a side to bratwurst night, and it was a total hit!  Served alongside with sausages, pickled peppers, roasted cauliflower, and some sauerkraut, this was a fun take on a normal potato side that really brought the flavors of bratwurst night together.  Needless to say, this dish paired great with beer, so keep this in mind for any future beer-centered menu planning!

I kept this recipe super simple this time, but it can be dressed up even more if wanted!  A little lemon zest or herb here would work very nicely (rosemary, parsley, or thyme would all be great).  I ate the leftovers on top of some lettuce for lunch the next day with a simple lemon vinaigrette, and those flavors together were all very nice.  This would work well as a side with eggs or salmon – anything hearty that a creamy, buttery, mustardy side feels appropriate.

Recipe down below, photo up top!

Mustardy Potato Salad


  • 10-15 small potatoes, halved or quartered
    • I used German Butterballs, any small Yukon Gold potatoes would work great
  • 2 tbsp mustard
  • 2 tbsp butter
  • 1 tbsp salt


  1. Fill a large sauce pan or pot with water.
  2. Wash the potatoes thoroughly, then cut into halves (quarters if they are a little large – aiming for bite-sized pieces).  Add the cut potatoes to the pot of water as you go.
  3. Add salt to the water with the potatoes, and put the pot on the stove.  Bring the water to a full boil over high heat, and continue to boil the potatoes until fully tender, about 15-20 minutes.
  4. Once the potatoes are fully tender, drain in a colander over the sink.  Shake the colander to remove any excess water, and allow the potatoes to sit in the colander to cool slightly while making the dressing.
  5. For the dressing, add the butter and mustard to a large bowl.  Add the warm potatoes to the bowl and mix to combine, until the butter is fully melted and the potatoes appear creamy and well-coated with mustard.
  6. Serve warm and enjoy!


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