New Potato Salad

New Potato Salad Author: Canadian Living Credits: New Potato Salad

Try our simple and sunny version of the must-have picnic perennial. Red potatoes and red onion provide appealing colour.

  • Portion size 8 servings


  • 3 lbs small new red potatoes
  • 1/2 red onion
  • 1/3 cup vegetable oil
  • 3 tablespoons lemon juice
  • 4 teaspoons white wine vinegar
  • 1 1/2 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 3/4 teaspoons pepper
  • 1/2 teaspoon hot pepper sauce
  • 1/4 cup chopped fresh dill


Scrub potatoes. In large pot of boiling water, cook potatoes for about 15 minutes or until tender. Drain and let cool for 10 minutes. Cut into bite-size chunks; place in large bowl. Meanwhile, slice onion thinly crosswise; add to bowl.

In small bowl or glass measure, whisk together oil, lemon juice, vinegar, mustard, salt, pepper and hot pepper sauce; pour half over warm potato mixture and toss to coat. Let cool to room temperature, about 2 hours. Toss with dill and remaining dressing. (Salad can be refrigerated in airtight container for up to 24 hours.)

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Nutritional facts <b>Per serving:</b> about

  • Protein 3 g
  • Calories 215.0
  • Total fat 9 g
  • Total carbohydrate 31 g
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New Potato Salad