Recipe: Potato Salad with Mustard Vinaigrette

Last updated: August 9, 2021, at 11:08 a.m. PT

Originally published: August 6, 2021, at 7:30 a.m. PT

Peeled potatoes cut into small chunks (with the other ingredients listed in the recipe) in a small black bowl.


  • 1 ½ pounds baby red potatoes
  • 2 tablespoons red wine vinegar
  • 1 1/2 tablespoons grainy Dijon mustard
  • ¼ cup olive oil
  • 4 green onions, chopped
  • ¼ cup chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • ¼ cup chopped cornichons
  • 4 hardboiled eggs, chopped
  • Salt and pepper, to taste


  • Cover potatoes with water in a pot and bring to a boil. Cook for about 20 minutes or until potatoes are tender. Drain and cool.
  • In a large bowl, whisk together the vinegar, mustard, and olive oil.
  • Slice cooled potatoes in half and toss in the dressing.
  • Add remaining ingredients and toss to thoroughly combine.

Serves: 6


Category: Recipes