Baby Red-Potato Salad


  • Prep Time20 mins
  • Total Time40 mins
  • Makes12 Servings
*PLUS standing time
Baby Red-Potato Salad

(Photo: John Cullen)

Chatelaine Triple Tested

Red potatoes not only add a vibrant pop of colour to this classic side dish, they also hold their shape better than other potato varieties so leftovers will be equally fantastic.


  • 2.5 kg baby red-skinned potatoes

  • 1/2 cup red-wine vinegar

  • 1/2 cup grainy Dijon mustard

  • 2 shallots, finely chopped

  • 1/2 tsp salt

  • 1/2 cup vegetable oil

  • 1 cup finely chopped parsley


  • Place potatoes in a large pot of salted water. Cover and bring to a boil. Uncover and cook until tender, 17 to 20 min. Drain. When cool enough to handle, cut in half and place in a very large bowl.

  • Whisk vinegar with Dijon, shallots and salt. Whisk in oil. Add half of this vinaigrette to warm potatoes. Stir to coat.

  • Cool potatoes to room temperature. Just before serving, stir in remaining vinaigrette and parsley.

Nutrition (per serving)

Calories 244, Protein 5g, Carbohydrates 34g, Fibre 4g, Sodium 654mg.

Kitchen Tip:

We found that grainy mustards made in France have a more classic Dijon flavour.

Get more of our best potato salad recipes.