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New-Potato Salad

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


  • 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

How to Make It

  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.