Baby-red-potato salad

Prep 20 min
Total 40 min
Plus standing time
Makes 12 Servings

Red potatoes not only add a vibrant pop of colour to this classic side dish, they also hold their shape better than other potato varieties so leftovers will be equally fantastic.



2.5 kg
baby red-skinned potatoes
1/2 cup
red-wine vinegar
1/2 cup
grainy Dijon mustard
shallots, finely chopped
1/2 tsp
1/2 cup
1 cup
finely chopped parsley


  • Place potatoes in a large pot of salted water. Cover and bring to a boil. Uncover and cook until tender, 17 to 20 min. Drain. When cool enough to handle, cut in half and place in a very large bowl.
  • Whisk vinegar with Dijon, shallots and salt. Whisk in oil. Add half of this vinaigrette to warm potatoes. Stir to coat.
  • Cool potatoes to room temperature. Just before serving, stir in remaining vinaigrette and parsley.

Kitchen Tip:

We found that grainy mustards made in France have a more classic Dijon flavour.


Calories 244
Protein 5 g
Carbohydrates 34 g
Fibre 4 g
Sodium 654 mg

Written by:

Photo credit: John Cullen

( 191 ratings )

2 comments on “Baby-red-potato salad

  1. This recipe is missing sweet. I added some honey and it turned out great – just started pouring it in and tasted it to my liking. Once you add a sweetner, it’s great. I also added some cut up red and green peppers which gave it some colour and crunch.


  2. Instead of honey, I used corn syrup to add a touch of sweetness. Kept tasting it until the sharpness was gone.


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