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6 Servings
Preparation: 15 minutes - Cooking: 25 minutes

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1-kilo baby potatoes
juice from 1 lemon
1/2 cup olive oil
1 tbsp Dijon mustard
1/4 tsp freshly ground black pepper
1/2 onion, thinly sliced (or diced)
1/2 cup chopped fresh parsley (or fresh cilantro)
extra black pepper and chopped parsley for serving

Place the potatoes in the bottom of a large stockpot. Fill the pot with cold water until it reaches 2 cm. above the potatoes, then add a tbsp of salt to the water. Heat the potatoes over high heat until the water reaches a boil. Reduce heat to medium, and simmer for 15-20 minutes, or until the potatoes are fork-tender and cooked through. Remove from heat and strain out the water. If you like to remove the potato skins, wait a few minutes to cool before you do it. Dice the potatoes into quarters, and set aside.
In a large mixing bowl, whisk together olive oil, lemon juice, Dijon mustard and black pepper until combined. Add the diced potatoes, onion, parsley (or cilantro) and very gently toss the potato salad until all of the ingredients are combined and evenly coated with the mustard dressing.
Garnish with some extra black pepper and serve. This is a recipe that you can make ahead of time. Just cover it with plastic wrap and refrigerate for up to 2 days.