Baby-red-potato salad



20 min


40 min


12 Servings

* PLUS standing time
Baby-red-potato salad

John Cullen

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
  • 2 shallots , finely chopped
  • 1/2 tsp salt
  • 1/2 cup vegetable oil
  • 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.

Nutrition (per serving)

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

Kitchen Tip:

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