Dijon Potato Salad
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Dijon Potato Salad

Submitted by: Dianne

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Servings: 8

A lighter version of potato salad for Spring. I made this for Easter and got many compliments. Asparagus and sugar snap peas were the stars in this salad.


  • 2 lbs. red potatoes
  • 1 lbs. asparagus, fresh, organic
  • 2 c. sugar snap peas
  • 4 radishes, fresh, organic
  • 1/2 bch. green onion
  • 1/4 c. extra virgin olive oil
  • 2 tbs. whole-grain mustard
  • 2 tbs. dijon mustard
  • 1/4 c. white wine vinegar


Cook potatoes in boiling water about 20 minutes until done. Run cold water over potatoes until cooled.
Boil Asparagus and sugar snap peas for 3 minutes. Blanch in ice water to stop cooking. Whisk all vinaigrette ingredients. Cut cooled vegetables. Add radishes and green onions. Toss with vinaigrette. Can add salt and pepper if desired.