Why You’ll Love this Tangy Mustard Red Potato Salad
If you’re tired of mayonnaise-heavy potato salads that weigh you down, this tangy mustard version will completely revolutionize your side dish game.
The bright Dijon mustard dressing, perfectly balanced with a touch of Splenda and rice vinegar, coats each tender red potato without overwhelming it. I’m particularly fond of how the green beans add a fresh crunch and vibrant color contrast.
What’s truly remarkable is the versatility—serve it warm right after tossing everything together, or chill it for a revitalizing cold option.
Either way, you’ll get that delightful tang that cuts through richer barbecue offerings beautifully.
What Ingredients are in Tangy Mustard Red Potato Salad?
This tangy potato salad relies on simple, accessible ingredients that work together to create a flavorful side dish without any mayonnaise in sight. The star of the show is definitely the Dijon mustard, which provides that distinctive tang that makes this salad so invigorating. You’ll notice this recipe uses Splenda instead of sugar, making it a slightly lighter option for those watching their sugar intake while still delivering that perfect balance of flavors.
- 2 pounds red potatoes, quartered
- 1/2 pound green beans, cut into bite-sized pieces
- Olive oil flavored cooking spray
- 1 medium onion, chopped
- 1/4 cup Dijon mustard
- 3 tablespoons rice vinegar or white wine vinegar
- 1 tablespoon Splenda sugar substitute
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
When shopping for ingredients, try to find firm red potatoes with smooth skin for the best texture. The green beans should be fresh and crisp—frozen ones just won’t give you the same satisfying crunch. And while the recipe calls for Splenda, you could absolutely substitute regular sugar or honey if that’s what you have on hand. Just remember that the dressing is meant to have that perfect balance of tangy and slightly sweet, so adjust to your taste buds accordingly.
How to Make this Tangy Mustard Red Potato Salad
Making this delicious potato salad starts with the basics. Begin by boiling 2 lbs of quartered red potatoes for about 10 minutes until they’re just tender enough to pierce with a fork. Don’t overcook them—nobody wants mushy potato salad, trust me.
When the potatoes have reached that perfect tenderness, add 1/2 lb of green beans (cut into bite-sized pieces) right into the same pot and continue cooking for about 5 more minutes until the beans are tender but still have a slight crunch.
Once both the potatoes and beans are cooked to perfection, drain them thoroughly in a colander.
While they’re draining, grab a pan and give it a light spritz of olive oil cooking spray before adding 1 medium chopped onion. Cook those onions over medium heat for approximately 8 minutes until they’re translucent and slightly caramelized around the edges—this brings out their natural sweetness.
After removing the pan from heat, it’s time to create the dressing by stirring in 1/4 cup of Dijon mustard, 3 tablespoons of rice vinegar (or white wine vinegar if that’s what you have on hand), 1 tablespoon of Splenda sugar substitute, 1/2 teaspoon of salt, and 1/8 teaspoon of pepper.
For optimal results, consider using a high-end Dutch oven to perfectly cook your potatoes and maintain even heat distribution throughout the cooking process.
Now comes my favorite part—combining everything together. Gently fold the potatoes and green beans into the mustard mixture, taking care not to break up the potatoes too much.
The beauty of this recipe? You can serve it either warm, straight after mixing, or chilled after a couple hours in the refrigerator. The flavors actually develop nicely as it sits, making those leftovers something to look forward to the next day. Might even taste better then, if we’re being honest about potato salad’s magical ability to improve overnight.
Tangy Mustard Red Potato Salad Substitutions and Variations
While the classic version of this potato salad is already delightful, I’ve discovered countless ways to customize it to suit different dietary needs or flavor preferences.
You can swap the Splenda for honey or maple syrup if you prefer natural sweeteners—just use 1-2 teaspoons to maintain that perfect sweet-tangy balance.
For a creamier variation, fold in 2 tablespoons of Greek yogurt or sour cream.
Don’t have green beans? Try blanched asparagus, peas, or even diced celery for that satisfying crunch.
Red potatoes work beautifully here, but Yukon golds or fingerlings would be equally scrumptious.
What to Serve with Tangy Mustard Red Potato Salad
Because this vibrant, tangy potato salad shines as a side dish, you’ll want to pair it with complementary mains that let its distinctive mustard-forward flavor profile truly sing.
I’m particularly fond of serving it alongside grilled bratwurst or a perfectly seared steak—the rich, savory meats balance beautifully against the bright acidity of the vinegar and Dijon.
For summer gatherings, it’s absolutely divine with barbecued chicken or a cedar-planked salmon.
The potato salad’s green beans add just enough freshness to lighten heavier entrees, while those tender red potatoes provide satisfying substance that won’t overshadow your main attraction.
Final Thoughts
After you’ve tossed this vibrant potato salad together, I’m confident you’ll appreciate how this humble dish balances simplicity with incredible flavor. The tang of Dijon mustard, paired with the subtle sweetness from the Splenda, creates a dressing that clings perfectly to those tender red potatoes and crisp green beans.
What I love most is its versatility—serve it warm alongside grilled chicken for dinner, or chilled at tomorrow’s picnic. The flavors actually deepen overnight, making this an ideal make-ahead dish.
Trust me, you’ll find yourself reaching for this recipe whenever you need a reliable, crowd-pleasing side that won’t weigh you down.
