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Potato Salad with Dijon Dressing

Nutritious and flavorful, this Potato Salad includes an easy-to-make dressing with mustard, olive oil, and vinegar. Often called “Warm Potato Salad” or “German Potato Salad”, this is a non-dairy recipe.  If you prefer a Potato Salad with dairy, try our buttermilk recipe.
Potato Salad with Dijon Dressing

3 large yellow potatoes, or other new potatoes

1 small sweet onion, diced

½ bell pepper, finely diced

4 egg whites or 2 eggs, cooked & chopped

2 tbls quinoa sprouts for garnish, optional

1 tsp salt

1 tsp pepper

Dressing

2 tbls Dijon mustard

2 tbls olive oil

1 tsp white balsamic vinegar

2 tbls lemon juice (1 oz)

1 tsp honey

fresh herbs: dill, rosemary, parsley, basil

Steam and cube the potatoes, but avoid over cooking so that they are still firm.  Slice the onion and sauté it in olive oil over medium heat until caramelized, about 20 minutes. Stir in the potatoes, eggs, and bell pepper.  Sprinkle with salt and pepper.

In a small bowl, whisk the mustard with the olive oil and honey until well blended.  Stir in the vinegar and lemon juice.  Drizzle over the potato mixture and fold in.  Sprinkle with sprouts or fresh minced herbs for garnish.

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