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Dijon Mustard Potato Salad

Did y’all see the exciting news??  WCWR’s Family Favorites Cookbook is now available…

What's Cooking with Ruthie Family Favorites Cookbook

What’s Cooking with Ruthie Family Favorite Cookbook  is  now available for download on your iPad with iBooks or on your computer with iTunes- just click the link!


AND now I’m so happy to be in the kitchen with Amanda from High Heels to Hot Wheels today!

She has been cooking up some scrumptious looking recipes to share with us SO, I’ll turn it on over to her…


Happy September to everyone here at What’s Cooking with Ruthie! It’s Amanda from High Heels to Hot Wheels back again with you this month.

Football season is in full swing around here and our weekends revolve around touchdowns, fight songs and field goals! My Tennessee Vols are in a rebuilding year and have a tough road ahead this year, but are looking good. My Tennessee Titans had a phenomenal win over the Steelers week 1 and suffered a heartbreaking overtime loss to the Texans, but they are playing pretty darn good and I definitely think we have a shot at the playoffs this year.

With all this talk about football, we need to talk about what goes best with football…….FOOD! This month I am bringing a healthy, zesty spin on the traditional potato salad with this Dijon Mustard Potato Salad recipe that is perfect for a tailgate or at home football-watching grill session. A fan of mayonnaise I am not, so I prefer my potato salad to have a mustard base. With the help of the dijon mustard and the spicy, minty tarragon, this potato salad is a tasty side for any pigskin meal.


Dijon Mustard Potato Salad with Tarragon

Yield: 6

Dijon Mustard Potato Salad

Dijon Mustard Potato Salad
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes


  • - 1 1/2 pounds red potatoes, quartered of halved depending on size
  • - 1 tbsp white wine vinegar
  • - 1 tbsp dijon mustard
  • - 1/2 tsp lemon juice
  • - 2 tbsp extra virgin olive oil
  • - 2 tbsp fresh tarragon
  • - 1 teaspoon dried parsley
  • - Course sea salt and ground black pepper to taste


  1. Add about 1 inch water to a large pot. Place potatoes in a steamer basket and set in boiling water. Cover and let boil for about 5-6 minutes or until fork tender, but still slightly firm. Drain into a colander.
  2. In a large bowl, whisk together vinegar, mustard, lemon juice and salt and pepper. Add potatoes and toss to coat. Let cool
  3. Add olive oil, tarragon and parsley. Chill or serve at room temperature.


Thanks for having me back with you all again this month. I sure love all of Ruthie’s friends no matter who you cheer for!!

I look forward to coming back again next month with a fall-inspired recipe. My very favorite time of the year! Go Titans!!!

If you make these potatoes, they would go great with these recipes:

Tomato jam glazed grilled pork chops

Tomato Jam Glazed Grilled Pork Chops


 Sweet Tea Brined Roasted Chicken

sweet potato corn salad

Sweet Potato, Corn, Tomato & Basil Salad

 I love Amanda’s enthusiasm for fall and football… and all her fabulous recipes too 🙂

Thanks so much to Amanda for coming to share her Dijon Mustard Potato Salad with us!

Have you been over to visit with her yet?  High Heels to Hot Heels has always got fabulous stuff going on!

Have a great Wednesday…

xoxo~ Amanda and Ruthie

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  1. Stephanie says:

    I made this with dill instead of tarragon and it is delicious! Thanks for the recipe

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