Go Back
+ servings
Print Recipe
No ratings yet

Summer Potato Salad

Prep Time5 mins
Cook Time20 mins
Course: Side Dish, Salad
Cuisine: American
Servings: 6
Author: Gaby


  • 4 cups dutch baby potatoes cut in half
  • 2 shallots minced
  • 1/3 cup champagne vinegar
  • 1 tbsp Dijon Mustard
  • 1/2 cup olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 6 scallions chopped


  • Place the potatoes in a large pot once sliced. Add enough water to the potatoes so that they are all covered.
  • Place pot onto the stove over medium high heat and cook until potatoes are fork tender.
  • Drain water from potatoes and set the potatoes aside to slowly cool.
  • Prepare the vinaigrette by combining the shallows, champagne vinegar and dijon mustard into a bowl. Slowly steam in the olive oil while whisking. Season with salt and pepper.
  • Transfer potatoes to a serving bowl and toss with the vinaigrette. Sprinkle with green onions and serve. (Can be served warm, at room temperature or chilled)