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Potato Salad with Mustard Vinaigrette

This cold potato salad is a crowd pleaser in the summer especially when small, red potatoes are in season.  We found this recipe in a "Family Fun" magazine.

2 pounds new potatoes, unpeeled
3 TBL cider vinegar
2 TBL chicken broth
1/4 cup vegetable oil
1 1/2 Dijon mustard
1/8 cup minced onion
2 hard boiled eggs, finely chopped
2 stalks celery, finely chopped
1 tsp salt
Black pepper to taste

Boil the potatoes in a large pot of water for about 30 minutes or until tender.  Do not overcook.  Drain and set aside for about 20 minutes.  In a large bowl, combine the cider vinegar, broth, vegetable oil, mustard, onion, eggs, celery, salt, and pepper.

Slice the warm potatoes and toss with the dressing mixture until well coated.  Cover and let marinate for 1 hour.  Refrigerate for up to 2 days.

Serves: 8

 


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