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Red Potato Mustard Vinegarette Salad

for the mayo haters in the world


3 pounds of tiny red potatoes
one small sweet onion- minced
3 stalks of celery- minced
2 T dijon mustard
1-2 cloves of garlic-finely minced
4 T kalamata olive oil
2 T lemon juice
1/2 t salt
1/4 t pepper (or to taste)


Boil potatoes for 5 minutes or till just tender when poked with a knife.
Let cool while making the dressing.
In a bowl, whisk together the mustard, garlic, lemon juice, salt and pepper. Dribble in the olive oil while beating to make a thick dressing.
Combine potatoes, onion and celery in a bowl.
Pour dressing over and toss.
Best if let to sit for at least 2 hours before serving.

If you can't get tiny potatoes, just use bigger ones and cook till just tender. Let them cool completely and dice to 1" chop.

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Nutritional Information
Per Serving

no nutrition information available

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