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New Potato Salad with Mustard Vinaigrette

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New Potato Salad with Mustard Vinaigrette







  • 4 lb. red new potatoes, washed and unpeeled    
  • 4 green onions, chopped            
  • 3/4 c. light sour cream
  • 1/2 c. fresh dill

Mustard Vinaigrette Dressing:

  • 1/2 c. wine vinegar                
  • 1/2 tsp. pepper
  • 2 Tbsp. Dijon-style mustard            
  • 1/4 c. olive oil
  • 1 tsp. salt


  1. Cook the potatoes in boiling water just until tender. Meanwhile, chop the green onion and dill. Reserve.
  2. Drain the potatoes in a colander and run cold water over them.
  3. Cut potatoes in quarters as soon as they can be handled and place in a large mixing bowl.
  4. To prepare dressing, place all dressing ingredients except oil in a blender or food processor and process until all is combined (about 5 seconds). With the motor running, pour the oil in a slow, steady stream until incorporated.
  5. Pour the dressing over the potatoes; add the reserved onion-dill mixture and toss gently.
  6. Add salt and pepper to taste (if needed) and fold in the sour cream.  
  7. Let stand 30 minutes before serving.

    Servings: 13  (153 calories per 1 cup serving)

Recipe provided by Cooper Clinic Nutrition.