Light and Lively Potato Salad – US Potato Board

Servings: 6


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


Simmer potatoes until tender; drain and cool. Cut in half widthwise.

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.

*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.
Cal: 194 Chol: 0 Sodium: 416 mg
Fat: 11 Vitamin C 30 mg Potassium: 545 mg
Carb: Fiber: 4 g Protein: 3 g