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Potato Salad with Mustard Vinaigrette

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Makes 4 Servings 1x

Time 30 Minutes + cooling time

Units Scale


  • 1 1/2 pounds potatoes (red, fingerling, Yukon Gold or even baking potatoes)
  • Salt
  • 5 tablespoons olive oil
  • 2 tablespoons sherry, cider, or any wine vinegar, or more to taste
  • 1 tablespoon Dijon or whole-grain mustard, or more, to taste
  • 1/2 cup minced fresh parsley
  • 1/4 cup any minced onion
  • Pepper


  1. Peel the potatoes if you like or wash and scrub well. Cut into bite-sized pieces. Put in a pot with enough water to cover them and add a large pinch of salt. Bring to a boil, then lower the heat so the water bubbles gently. Cook the potatoes until tender but still firm and not mushy, 15 minutes or so, depending on teh potato. Drain well and let cool just until they’re no longer steaming.
  2. Whisk together the oil, vinegar, and mustard in a large bowl until combined. Add the parsley and onion and sprinkle with salt and pepper.
  3. Fold the still warm potatoes into the dressing with a rubber spatula or a large fork. Taste and adjust the seasoning. add more dressing ingredients if you like. Serve as is. Or refrigerate for an hour or so to cool the salad down. You can prepare the salad in advance up to this point; cover and refrigerate for up to a day. Serve cold or at room temperature.


How to Cook Everything: Completely Revised Twentieth Anniversary Edition