Rating: 5 stars
14 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This bright, fresh potato salad recipe features a tangy vinaigrette made with olive oil, lemon juice and dry mustard.

Recipe by Southern Living August 2010

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Credit: Becky Stayner; Styling: Buffy Hargett

Recipe Summary

total:
50 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring potatoes and salted cold water to cover to a boil in a large Dutch oven; boil 15 to 17 minutes or just until tender. Drain and let cool 5 minutes.

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  • Whisk together olive oil and next 4 ingredients in a large bowl. Add warm potatoes, green onions, and parsley; toss to coat. Serve at room temperature or chilled.

Nutrition Facts

196 calories; fat 9.7g; saturated fat 1.4g; mono fat 7.2g; poly fat 0.9g; protein 3.1g; carbohydrates 25.4g; fiber 2.9g; iron 1.3mg; sodium 302mg; calcium 24mg.
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