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A Color Packed Potato Salad with Mustard Vinaigrette

  • Author: Stephanie Wilson


Gorgeous, tangy, delicious and healthy, this potato salad brings everything you love to the table.




  • 1/4 cup extra virgin olive oil
  • 2 tablespoons white wine vinegar (or cider vinegar)
  • 2 tablespoons grainy mustard (like Dijon)
  • 3/4 teaspoons freshly ground black pepper
  • 1/4 teaspoon salt


  • 1 1/2 pounds small purple/blue and Yukon gold potatoes, scrubbed and halved
  • 1/2 cup thinly sliced red onion
  • 1 large red radish, halved and sliced thinly
  • 2 tablespoons finely chopped fresh chives


Whisk together dressing ingredients in a large bowl.

In a medium saucepan, add halved potatoes and cover with water by about 3 inches. Bring to a boil; reduce heat to medium-low and cook about 20 minutes. Or until tender. Drain and add hot potatoes to the dressing. Toss gently to coat and add onion and chives.

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