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4.67 from 3 votes

Warm Mustard & Herb German Style Potato Salad

A warm, mustard & vinegar based potato salad that's begging to be paired with your favorite seared meats.
Course: Side Dish
Cuisine: German


For the Mustard & Herb Vinaigrette

  • 3 tsp minced garlic
  • 2 tsp minced shallots
  • 2 tbsp stone ground mustard
  • 1 tbsp Dijon mustard
  • 2 tsp oregano
  • 2 tsp parsley
  • 1/4 cup red wine vinegar
  • 1 1/4 cup extra virgin olive oil
  • salt & pepper to taste

For the Potatoes:

  • 1 1/2 lbs baby potatoes scrubbed clean and sliced into coins
  • 2 tbsp olive oil
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • salt & pepper to taste


To Make The Mustard & Herb Vinaigrette

  • Add all of the ingredients to a food processor, using the smooth blade whip everything together until the dressing's emulsified. Set aside.

To Make The Potatoes:

  • To a large mixing bowl, add the potatoes. Drizzle them with oil, tossing to evenly coat. Season them with the spices, again tossing to evenly coat. Spread them out in an even layer on a baking sheet.
  • Bake the potatoes at 425 degrees for 30 minutes, turning and tossing them at the 15 minute mark. The potatoes should be fork tender, if not- bake them an extra 5 minutes.
  • Transfer the roasted potatoes to a serving dish. Pour 1/2 cup of the vinaigrette over the potatoes, gently tossing to evenly coat. Add more, to taste. Reserve the rest for an additional batch, or as a salad dressing.


recipe adapted from What's Gaby Cooking?