Vegetable and Country Dijon Potato Salad

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Credit: Jim Perko, CEC, AAC, ACF Cleveland Chapter Inc.


3 pounds redskin new potatoes, large dice
4 cups, fresh green beans, ¾" length cut
1 cup red peppers, small dice
1 cup red onion thinly sliced
½ cup country Dijon mustard
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon fresh garlic, fine minced
2 tablespoons sugar
1 teaspoon salt
2 tablespoons fresh chopped parsley
¼ teaspoon black pepper
¼ cup rice wine vinegar


1. Cook beans and potatoes separately until tender and set aside to cool.

2. In large mixing bowl, combine country Dijon, olive oil, lemon juice, rice wine vinegar, sugar, garlic, parsley, salt and pepper and whisk until well blended.

3. Add potatoes, green beans, red peppers and red onion and gently toss until well coated.


24 servings


Chef & Child, Salad, Vegetarian

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Association of Nutrition & Foodservice Professionals