Creamy Dijon Potatoes
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
IngredientsPreparation
  • 6 medium-size red skinned potatoes, unpeeled
  • 2 green onions, sliced
  • 1/2 cup [125 ml] sliced celery
  • 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] dried basil
  • 1/2 teaspoon, 2.5 ml] salt
  • 1/4 teaspoon [1 ml] pepper
  • Cook potatoes; cool slightly; cut into cubes.
  • Combine green onions and celery slices.
  • Whisk together olive or vegetable oil, Dijon mustard, vinegar, basil, salt and pepper.
  • Toss dressing with salad.
  • Cover and chill for at least 1 hour.