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Red Potato Salad Dijon

 Red Potato Salad Dijon
My mother made the best warm potato salad, and now it's a tradition at all of our tables. Sometimes I use Yukon Gold potatoes to make it even prettier. —Patricia Swart, Galloway, New Jersey
12 ServingsPrep: 25 min. Cook: 15 min.

Ingredients

  • 3-1/2 pounds red potatoes (about 12 medium), cubed
  • 1/4 cup Dijon-mayonnaise blend
  • 3 tablespoons seasoned rice vinegar
  • 3 tablespoons olive oil
  • 4 teaspoons minced fresh tarragon
  • 1-1/2 teaspoons salt
  • 3/4 teaspoon pepper
  • 6 green onions, thinly sliced

Directions

  • Place potatoes in a Dutch oven; add water to cover. Bring to a boil.
  • Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain;
  • transfer to a large bowl.
  • In a small bowl, mix mayonnaise blend, vinegar, oil, tarragon, salt
  • and pepper. Drizzle over potatoes; toss to coat. Gently stir in
  • green onions. Serve warm. Refrigerate leftovers. Yield: 12 servings
  • (3/4 cup each).
Nutritional Facts: 3/4 cup equals 139 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 557 mg sodium, 24 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.