Warm Potato Salad

Recipe Source:  Bernie’s Mom (Georgette Wilson)
Serves: 6

In this comfort food, a mixture of smooth and whole grain mustards and olive oil provides the base for a dressing much lighter than traditional mayonnaise.


1 pound small red (or yukon gold) or white potatoes (about 1 1/2 inches in diameter)
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons rice wine (or apple cider) vinegar
2 teaspoons red wine vinegar or sherry vinegar
2 tablespoons minced shallot
4 teaspoons extra-virgin olive oil
2 tablespoons chopped fresh flat-leaf (Italian) parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


Put the potatoes in a saucepan; add water to cover and bring to a boil over high heat.  Reduce the heat to medium and cook, uncovered, until the potatoes are tender, 15 to 20 minutes.  Drain and let stand until just cool enough to handle.

Cut each potato in half (or quarters, depending on size) and place in a warmed serving dish.

In a small bowl, whisk together the mustards, the vinegars and the shallot until well blended.

While whisking, slowly drizzle in the olive oil to make a thick dressing.  Stir in the parsley, salt and pepper.  Pour the dressing over the warm potatoes, mix gently and serve immediately.

Optional: can add caraway seed and a bit of garlic too.

104 cal, 3g fat, 0g sat fat, 0g trans fat, 2g protein, 16g carbs, 0g chol, 1g fiber


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