Potato Salad

A classic side dish for any meal. Sherry vinegar and whole grain mustard create this tangy dressed red potato salad.

Potato Salad
Servings: 6 to 8 Start to Finish 25 mins


  • 2 pounds mixed small red and fingerling potatoes
  • 1 small thinly-sliced red onion
  • 6 tablespoons sherry wine vinegar
  • 1 tablespoon grainy mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 tablespoons extra virgin olive oil
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons chopped fresh parsley

Make It

1. Bring a large pot of lightly salted water to boiling. Add mixed small red and fingerling potatoes. Cover and bring back to a boil, the 1 n uncover and cook for 20 minutes or until fork-tender. Drain. Cut warm potatoes into bite-size pieces and place in a bowl. Stir in thinly sliced red onion. In a small bowl, blend sherry wine vinegar, grainy mustard, salt and pepper. Drizzle in extra-virgin olive oil, whisking continuously. Stir in chopped fresh oregano and chopped fresh parsley. Pour dressing over potatoes and onions. Stir gently and cover. Refrigerate up to a day.


  • This can also be served warm or at room temperature.