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.
Servings: 8
Ingredients
- 2 pound baby red potatoes unpeeled
- 3 TBL cider vinegar
- 2 TBL chicken broth
- ¼ cup vegetable oil
- 1 ½ Dijon mustard
- ⅛ cup onion minced
- 2 medium hard boiled egg finely chopped
- 2 stalks celery finely chopped
- 1 tsp salt
- black pepper to taste
Instructions
- 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.