Sunshine Potato Salad

sunshine potato salad

This weekend we celebrated my dad’s birthday with a family barbecue. We grilled steaks, asparagus and served this light, refreshing potato salad. It’s called Sunshine Potato Salad because the purple, red and white potato mixture is a sunshine potato variety. It makes for a beautiful presentation as well as a delicious side. Rather than a heavy mayonaise dressing, this potato salad has a nice mustard and vinegar dressing that highlights the onions and mustard seeds.

It’s delicious. It’s good looking. It’s pretty easy to whip up. And it’s sure to be invited back to any party.

Sunshine Potato Salad

gluten free(GF)
Inspired by Bon Appetite Fingerling Potato Salad


  • 3 1/2 pounds sunshine potatoes (or fingerling or red/new potatoes), unpeeled, cut into 3/4″-1″ pieces
  • 1 tablespoon celtic sea salt plus more for seasoning
  • 5 tablespoons butter (I like to buy butter from grassfed cows), ghee or refined coconut oil, divided
  • 4 tablespoons (or more) extra-virgin olive oil
  • 2 tablespoons brown mustard seeds
  • 2 medium leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1/4″ slices
  • 1/2 medium purple onion, very thinly sliced
  • 1 tablespoon (or more) apple cider vinegar
  • 1 tablespoon Dijon mustard (make sure your dijon is GF if necessary)
  • Freshly ground black pepper


In a large pot, put potatoes,a 1 tablespoon of sea salt and enough filtered water to cover the potatoes by about 3 inches. Bring to a boil. Reduce heat to medium and simmer until potatoes are tender. Drain and let cool.
Over medium-high heat, melt 3 tablespoons of butter in a large skillet. Add mustard seeds to skillet and cook until they just begin to brown. (Stir the mustard seeds occasionally while cooking.) *If the mustard seeds start to pop take them off the heat immediately. You don’t want to burn them. It smells like burned pop corn and it’s gross. Pour oil with seeds into a large bowl.

Make sure you’ve removed all mustard seeds, then heat 2 tablespoons of butter in the large skillet over medium heat. Add leeks and purple onion, season with sea salt. Cook until tender (10-12 minutes) and stir occasionally.

In the large bowl that has the mustard seed oil, wisk together 4 tablespoons olive oil, apple cider vinegar, Dijon mustard, and 1 tablespoon water. Add potatoes and leeks to the vinegar mixture and toss to coat. Add sea salt and pepper to taste. Chill in the fridge. *If the potato salad gets a little dry in the fridge, I like to mix up more of the vinegar, mustard and water dressing (sans mustard seeds) and drizzle it over the salad once it is served on the plate. Mmmm.

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