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Potato Salad With Grainy Mustard Vinaigrette

Potato Salad With Grainy Mustard Vinaigrette
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Serves 8| Hands-On Time: | Total Time:



  1. Place the potatoes and salt in a medium pot and add enough cold water to cover by 2 inches. Bring to a boil. Reduce heat and simmer until the potatoes are fork-tender, about 15 minutes. Drain and transfer to a serving dish.
  2. Whisk together the vinaigrette and mustard in a small bowl. Pour half the mixture over the hot potatoes, toss, and let stand for 1 hour. Just before serving, drizzle the remaining vinaigrette mixture over the potatoes, add the tarragon and pepper, and toss.
By July, 2005

Nutritional Information

  • Per Serving
  • Calories 244.34Calories From Fat 45%
  • Calcium 11.44mg
  • Carbohydrate 31.66g
  • Cholesterol 0mg
  • Fat 12.38g
  • Fiber 2.69g
  • Iron 0.59mg
  • Protein 3.59mg
  • Sat Fat 1.68g
  • Sodium 299.95mg
What does this mean? See Nutrition 101 .

Quick Tip

Basic Vinaigrette
Drizzling the vinaigrette over the potatoes while they're hot helps them absorb the tasty liquid more readily.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.