New-Potato Salad

Our picnic classic has carrots for a bright, kid-friendly twist.
8 Servings (serving size: 1/8 recipe)


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1 1/2 pounds new potatoes (red and/or white), unpeeled, or baking potatoes, peeled
1 teaspoon Dijon mustard
3 tablespoons lemon juice
Salt and freshly ground black pepper
1/2 cup mayonnaise
1 cup finely chopped celery
1/2 cup finely chopped carrots


1. Bring a large pot of water to a boil. Add the potatoes and cook over moderate heat for 15 to 20 minutes, or until tender. Drain and let cool.

2. In a serving bowl, mix the Dijon mustard, lemon juice, and salt and pepper; stir in mayonnaise. Cut the potatoes into chunks and add to serving bowl. Gently mix in celery and carrots. Taste for seasoning, adding more mayo, salt, or pepper as desired.

Created date

October 2003