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Picnic Potato Salad
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Picnic Potato Salad

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Serves 8 to 10 | 

Potato salad is a must-have for al fresco dining!


4 pounds medium-sized new potatoes, cut into 1-inch dice
1/4 cup extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 cup white wine vinegar
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 cups chopped onion
1 1/2 cups chopped celery
1 cup frozen green peas, thawed
1/3 cup minced fresh chives
1/2 cup chopped fresh parsley


  1. In a pot of boiling, salted water, cook potatoes for 10 minutes, or until tender; drain. In a large bowl, add olive oil, Dijon mustard, mayonnaise, lemon juice, white wine vinegar, salt and black pepper; whisk until combined. Add potatoes, onion, celery, peas, chives and parsley. Cover with plastic wrap and refrigerate at least 2 hours before serving.
Main Ingredient: Vegetable, Potato
Course: Side
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