Red Potato Salad with Mustard Vinaigrette

Yield 8 to 10
2 ratings



2 pounds potatoes, peeled and cut into bite-sized pieces

1/4 cup white vinegar

2 tablespoons Dijon mustard

1/3 cup Rouses authentic Italian Extra Virgin olive oil

2 tablespoons fresh chives, finely chopped

2 tablespoons fresh parsley, chopped

1 tablespoon fresh dill, chopped

Salt and pepper to taste


Place the potatoes in a large stockpot and cover them with water. Bring the water to a boil and let the potatoes cook until they are tender, about 20 minutes. Drain the potatoes and allow them to cool. Once cooled, cut the potatoes into halves.

In a large mixing bowl, combine the white vinegar and Dijon mustard. Slowly whisk in the olive oil until the mixture is well combined and smooth.

Add the halved potatoes to the vinaigrette in the bowl. Gently but thoroughly mix the potatoes with the vinaigrette, ensuring each piece is coated.

Toss in the chopped chives, parsley, and dill into the potato mixture. Combine well.

Season the potato salad with salt and pepper to taste. Served chilled or at room temperature.

Ingredients used in this recipe