Tri-Colored Potato Salad with Dijon vinaigrette

Side Dishes

Tri-Colored Potato Salad with Dijon vinaigrette

Skip the mayo-based potato salad for this one with a tangy dressing. It fares much better in warm weather.


8 servings (10 cups)

Total Time

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Cook bacon in a skillet until crisp; transfer to a paper-towel-lined plate.

Whisk together oil, vinegar, Dijon, and scallion whites for the vinaigrette; season with salt and pepper.

Place potatoes in a pot of cold salted water, cover, and bring to a boil. Remove lid and boil potatoes until fork-tender, 56 minutes. Drain potatoes and arrange in a single layer on a baking sheet. Pour wine over warm potatoes and toss. Let potatoes cool to room temperature, 1520 minutes.

Gently stir together potatoes, bacon, vinaigrette, and scallion greens; season with salt and pepper.

Nutritional Facts

Nutritional Facts

per serving

Calories: 303

% Daily Value*

Total Fat 17g 26%

Saturated Fat 4g 20%

Cholesterol 15mg 5%

Sodium 282mg 11%

Carbs 30g 10%

Fiber 3g 12%

Protein 6g

*Percent Daily Values are based on a 2,000 calorie diet.

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