Healthy Potato Salad with Dijon Vinaigrette

Simple Dijon Potato Salad in a white bowl.

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Simple Dijon potato salad with Yukon potatoes, hard boiled egg and celery tossed in a light Dijon vinaigrette.


  • 6 large eggs
  • 2 ½-3 lbs. baby Yukon gold potatoes, halved or quartered
  • ½ cup olive oil
  • 3 tablespoons Dijon mustard
  • 2 tablespoons white wine vinegar
  • 1 tablespoon honey
  • ¾-1 teaspoon coarse salt
  • ½ teaspoon ground black pepper
  • 3-4 stalks celery, diced and/or 3-4 scallions, sliced
  • Handful of freshly chopped herbs, for garnish


  1. Place eggs in a medium saucepan and cover with cold water. Place over high heat and bring to a boil.  Once the water boils, shut the heat off and place a lid on the pan.  Set a timer for 16-17 minutes.  When the timer goes off, drain water and either rinse eggs with cold water or place in an ice water bath until chilled.  Peel and discard shells.  Chop eggs into quarters.
  2. Bring a large pot of water to a boil. Add potatoes and simmer until just tender, about 10-12 minutes.  Drain and rinse with cold water.
  3. In a large mixing bowl, whisk together olive oil, Dijon, vinegar, honey, salt and black pepper. Taste and adjust seasoning, if necessary.  Fold in potatoes, eggs and celery/scallions until combined.  Place a lid on the bowl and refrigerate until chilled.
  4. Transfer to a serving bowl and garnish with chopped fresh herbs.


Storage Tip: Store potato salad in a sealed container in the refrigerator for up to 3 days.  If potato salad becomes dry after a day or two, whip up half a batch of the dressing and toss to coat.