Dijon Potato Salad

This potato salad is a quick vinaigrette dressing that is slightly sweet and tangy with Dijon mustard. Refrigerate for 1 hour to allow the potatoes to pick up the bold flavors of the Dijon dressing.


2 ½ new red potatoes
2 16oz bottles Italian vinaigrette or Italian Dressing
1 Cup granulated Sugar
1 TBL fresh Chopped Dill Weed
1 Cup Dijon mustard
1 Cup chopped green bell peppers
8 oz. thawed green beans
1 Cup chopped red bell peppers



Cut new red potatoes in ¼ inch slices and place in cold water. Put on stove with high heat, when potatoes come to a boil, turn off for 10 minutes. Strain do not rinse, and place on cookie sheet to cool off. Mix the vinaigrette, and the rest of ingredients in a bowl on the side with wire whip until sugar dissolves. Place potatoes in a shallow non-reactive dish and lightly toss with dressing refrigerate for at least one hour.

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