Mustard potato salad recipe

Clean Eating Potato Salad

5 from 5 reviews

an almost authentic Swabian side dish


  • 2 pounds (907 grams) boiled potatoes (If possible prefer waxy potatoes like Yukon Gold potatoes. Mealy potatoes may break while cooking.)
  • 56 oz/ 150-180 ml hot, strong vegetable broth
  • 1 tbsp mild yellow mustard
  • 1 medium onion, finely chopped
  • 23 tbsp vinegar
  • 1 tbsp sunflower oil (optional, I use it only for guests)
  • 1/2 teaspoon salt
  • freshly grounded pepper
  • fresh herbs to garnish: e.g. parsley


  1. Boil potatoes in their skins, until just tender. (The cooking depends on the size of the potatoes. To save time I’m using a pressure cooker)
  2. When done, rinse in cold water and allow to cool down slightly.
  3. In the meantime, mix vinegar, mustard and hot broth in a bowl.
  4. When potatoes have cooled down a bit, remove the skins and slice them into a bowl. (I use a box grater for extra thin slices)
  5. Add onions, pepper & salt to potato slices and toss lightly.
  6. Pour warm liquid mixture over potatoes step by step and stir carefully to combine. Always wait until potatoes have soaked up the liquid before adding additional fluid.
  7. Add oil at last (optional) and mix gently.
  8. Garnish with fresh herbs like parsley if desired.
  9. Serve while still slightly warm.
  10. Enjoy your side dish!


  • We love the salad best when it is really wet. In our region, people say the side dish is wet enough when it sings while you mix it.