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Dijon Potato Salad

Orange Icon  Dijon Potato Salad

Orange Icon  Dijon Potato Salad

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

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.