New Potato Salad with Mustard Vinaigrette

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

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  • 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