New Potato Salad in Mustard Vinaigrette

READY IN: 40mins
Recipe by DonnaColorado Johns

A lighter potato salad packed with flavor. Buy the tiniest potatoes you can find. From Robin Leach's Healthy Lifestyles Cookbook.

Top Review by Jen in Victoria

Delicious! I love the mustard.

Ingredients Nutrition


  1. 1. Place potatoes in a large saucepan; fill with cold water to cover by 2 or 3 inches. Bring to boil over moderately high heat. Reduce heat to low, cover pan, and simmer for 15 to 20 minutes until fork-tender.
  2. 2. Drain potatoes and set aside until cool enough to handle.
  3. 3. Combine the remaining ingredients in a jar. Cover and shake well. Taste and correct the seasonings.
  4. 4. If desired, peel potatoes. (I don't) Quarter each potato and place in bowl. Shake vinaigrette again and pour over the warm potatoes. Gently fold together until potatoes are covered with vinaigrette. Serve warm or cover and chill, tossing occasionally.

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