New-Potato Salad

New-Potato Salad Recipe
Photo: Mark Thomas; Styling: Stephana Bottom
Combine cooked new potatoes with chopped celery, shallots and parsley and dress with a mixture of mayonnaise and mustard for a creamy, tangy potato side dish salad.


Serves 8

Recipe Time

Prep: 10 Minutes
Cook: 25 Minutes
Stand: 15 Minutes

Nutritional Information

Calories 131
Fat 4 g
Satfat 0.0 g
Protein 1 g
Carbohydrate 21 g
Fiber 2 g
Cholesterol 0.0 mg
Sodium 893 mg


3 pounds new potatoes, scrubbed clean
Salt and pepper
1 cup reduced-fat mayonnaise
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 celery ribs, thinly sliced
1 shallot, minced
2 tablespoons chopped fresh parsley


1. Place potatoes in a large pot and pour in enough cold water to cover by 1 inch. Add 1 Tbsp. salt and bring to a boil over high heat. Reduce heat to medium-low and cook until potatoes are tender, 13 to 17 minutes. Drain, return potatoes to pot and cover with a damp kitchen towel. Let stand, off heat, until soft, 10 to 15 minutes.

2. In a small bowl, combine mayonnaise, mustard and vinegar. Cut potatoes into halves or quarters. In a large bowl, mix potatoes with celery, shallot and parsley. Fold in mayonnaise mixture and season well with salt and pepper. Serve at room temperature.


March 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note