Recipe

Earthy Potato Salad

A savory, herby potato salad with crisp edges, a punchy mustard dressing, and earthy mushrooms that make it feel like a main character.

By Matt Campbell

•

4.8

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If potato salad usually means a heavy scoop that tastes like it gave up halfway, this is your reset. This earthy potato salad is the cozy, savory version that still feels bright and alive. Think tender potatoes with a few crisp edges, sautéed mushrooms that bring that deep, woodsy flavor, and a mustardy dressing that hits salty, tangy, and a little sharp in the best way.

It is the kind of side dish that quietly steals the show at cookouts, potlucks, and random Tuesday dinners. Also, it is forgiving. Forgot one herb? Swap it. Only have baby potatoes? Perfect. Just promise me you will taste as you go. Potato salad loves a bold hand with seasoning.

Why It Works

Earthy, savory flavor without heaviness: Mushrooms, thyme, and a little Dijon do the deep work, while vinegar and herbs keep it lively.
Better texture: Tossing warm potatoes in dressing helps them absorb flavor, and a quick pan crisp gives you those golden edges.
Make-ahead friendly: It gets even better after a chill in the fridge, then perks right back up with a splash of vinegar.
Flexible for real life: Works with pantry swaps and can be made mayo-free if you prefer.

Pairs Well With

Storage Tips

Fridge: Store in an airtight container for up to 4 days. The flavors deepen as it sits, which is exactly what we want.

Refresh before serving: Cold potatoes drink up dressing. Stir in 1 to 2 teaspoons of red wine vinegar or a squeeze of lemon, plus a tiny pinch of salt. If it needs creaminess, add 1 tablespoon mayo or Greek yogurt.

Food safety note: If it sits out at a picnic, follow the 2-hour rule, or 1 hour if it is really hot outside.

Freezing: Not recommended. The potatoes get mealy and the dressing can split.

Common Questions

What makes this potato salad “earthy”?

Mushrooms and fresh thyme bring that deep, savory flavor that reads earthy in a really satisfying way. A little smoked paprika also helps by adding a subtle campfire vibe.

Can I make it without mayo?

Yes. Swap the mayo for the same amount of Greek yogurt, or use extra olive oil and a splash more vinegar for a punchy vinaigrette-style salad.

What potatoes work best?

Yukon Golds are the sweet spot for creamy interiors and sturdy structure. Red potatoes also work well. Russets are more delicate and can fall apart, but if that is what you have, be gentle and do not overcook.

Do I have to crisp the potatoes?

No, but it is the little trick that makes people ask what you did. Even 5 minutes in a hot skillet gives you texture that screams “I meant to do this.”

Can I make it ahead for a party?

Absolutely. Make it up to 24 hours ahead. Hold back a tablespoon or two of herbs for the top, then refresh with vinegar and salt right before serving.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for boiling potatoes
Colander
Large skillet (cast iron or stainless steel works great)
Mixing bowl
Sharp knife and cutting board
Measuring spoons
Microplane or grater (optional for garlic)

I started making versions of this when I realized I wanted potato salad to taste like dinner, not just a side I politely accepted. The first time I threw mushrooms into the mix, it felt like cheating. Suddenly the bowl had depth and that savory, almost steakhouse energy, but it was still just potatoes and a pan. Now it is my go-to when I want something comforting that still has a little edge, literally, because I am crisping those potatoes every time.

Earthy Potato Salad

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 6

Ingredients

2 1/2 pounds Yukon Gold potatoes, cut into 1-inch chunks
1 1/2 teaspoons kosher salt, plus more to taste
8 ounces cremini mushrooms, sliced
1 small shallot, finely chopped
2 to 3 tablespoons olive oil, divided
2 teaspoons fresh thyme leaves (or 3/4 teaspoon dried)
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1/3 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon whole grain mustard (optional but great)
2 tablespoons red wine vinegar, plus more to finish
1 small garlic clove, finely grated or minced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives or green onions
1 tablespoon chopped dill (optional)
2 tablespoons chopped toasted walnuts or pepitas (optional for crunch)

Optional add-ins: 2 chopped hard-boiled eggs, 2 tablespoons capers, or 2 strips crispy bacon, chopped.

Instructions

Boil the potatoes. Add potatoes to a large pot and cover with cold water by about 1 inch. Salt the water with 1 1/2 teaspoons kosher salt. Bring to a boil, then reduce to a steady simmer. Cook 10 to 12 minutes, until a knife slides in easily but the pieces still hold their shape.
Drain and steam-dry. Drain in a colander and let the potatoes sit 5 minutes so excess moisture evaporates. This helps the dressing cling instead of sliding off.
Sauté the mushrooms. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add mushrooms in an even layer and let them sit 2 to 3 minutes without stirring so they brown. Stir, then add shallot, thyme, smoked paprika, and black pepper. Cook 3 to 5 minutes more, until mushrooms are deeply browned and the shallot is soft. Transfer the mushroom mixture to a plate or bowl right away so it does not keep cooking, and set aside.
Crisp the potatoes (optional but recommended). In the same skillet, heat 1 to 2 tablespoons olive oil over medium-high. Add the drained potatoes in as even a layer as you can and let them sit to develop golden edges, 4 to 6 minutes, tossing once or twice. You are not frying them into oblivion, just giving them a little crunch and character. Tip: If your skillet is not large enough to hold the potatoes in a single layer, crisp them in two batches so they actually brown instead of steaming or sticking.
Mix the dressing. In a large bowl, whisk together mayo, Dijon, whole grain mustard (if using), red wine vinegar, and garlic. Taste it. You want it punchy. Potatoes will mellow it out.
Toss while warm. Add warm potatoes to the bowl and gently fold to coat. Then fold in the sautéed mushrooms and shallots.
Finish with herbs and adjust. Stir in parsley, chives, and dill (if using). Taste and adjust with salt, pepper, and an extra teaspoon of vinegar if it needs brightness. Top with walnuts or pepitas if you like crunch.
Serve. Serve warm, room temperature, or chilled. If serving chilled, give it a quick stir and refresh with a tiny splash of vinegar right before it hits the table.

Nutrition information is estimated.

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