Creamy Dijon Potato Salad
From: Gerry, New Mexico, USA
Comments: Cool potatoes just enough to be handled. Adding dressing to warm potatoes helps potatoes to absorb dressing, providing more flavour.
Servings: 6
  • 6 medium-size red-skin potatoes, unpeeled
  • 2 green onions, sliced
  • 1/2 cup [125 mL] celery slices
  • 1/3 cup [80 mL] olive or vegetable oil
  • 3 tablespoons [45 mL] mild Dijon mustard
  • 2 tablespoons [30 mL] white vinegar
  • 1 teaspoon [5 mL] basil
  • 1/2 teaspoon, 2.5 mL] salt
  • 1/4 teaspoon [1 mL] pepper
  • Boil potatoes; cool slightly and cut potatoes into cubes.
  • Combine green onions and celery slices.
  • Whisk together olive or vegetable oil, mild Dijon mustard, white vinegar, basil, salt and pepper.
  • Pour dressing all over warm potato mixture; toss.
  • Cover and chill for at least 1 hour.