Skip to main content Skip to footer
American Family Children's Hospital

New Potato Salad with Mustard Vinaigrette

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

Browse more recipes from the Learning Kitchen

Learning Kitchen Recipes


  • 1 ½ lbs. New potatoes, cubed  
  • ½ cup extra virgin olive oil  
  • 3 Tbsp. white wine vinegar  
  • 1 tsp. Dijon mustard  
  • 1-2 Tbsp. honey  
  • Coarse salt and black pepper, to taste  
  • ½ cup fresh parsley, minced  
  • ¼ cup scallions, chopped  
  • 4 hardboiled eggs, chopped  


  1. Bring a large stock pot of water to a boil. Cook the potatoes until fork tender. Drain and allow to cool to room temperature.
  2. Whisk together olive oil, vinegar, mustard, honey and a pinch of salt and pepper. Taste and adjust seasoning, if necessary.
  3. Toss potatoes, parsley, scallions, boiled eggs and dressing together in a bowl. Serve.


Serves 8 


Nutrition Facts