Light and Lively Potato Salad

United States Potato Board
  • Yield: 6 servings


1 1/2pounds fingerling potatoes, assorted colors
1tablespoon champagne vinegar
1 1/2teaspoons whole-grain mustard
1 1/2teaspoons grated lemon zest
1/4cup olive oil
-- Salt and pepper, as needed
1/2cup thinly sliced celery
1/2cup roughly chopped Italian parsley
1/3cup roughly chopped pitted green olives
1/4cup capers, rinsed
-- Celery curls, optional*


  1. Simmer potatoes until tender; drain and cool. Cut in half widthwise.
  2. In large bowl, whisk together vinegar, mustard and lemon zest. Slowly whisk in oil; season with salt and pepper. Fold in potatoes and remaining ingredients, except celery curls; adjust seasoning. Marinate for a few hours. Mound in bowl or on individual salad plates; garnish with celery curls.
Note: To make celery curls, with vegetable peeler, shave celery into long strips. Place in ice water for several hours or until strips curl.
For a complete meal: Stir 2 cups coarsely shredded rotisserie chicken, or 3 coarsely chopped hard-cooked eggs, into salad.

Nutritional Info *per serving

  • Calories 194
  • Fat 11g
  • Cholesterol 0mg
  • Sodium 416mg
  • Potassium 545mg
  • Carbohydrate 22g
  • Fiber 4g
  • Protein 3g