Potato Salad with Grainy Mustard Vinaigrette

Recipe Summary

  • Preparation: Easy
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Yield: 8 servings


  • 3 lbs Pacific Gold Gold Potatoes, peeled
  • 1 Tbsp plus ½ tsp kosher salt and freshly ground pepper
  • ¼ cup fresh Olé Pacifica Baby Lemon juice
  • 1 tsp honey
  • 1 small shallot, finely chopped
  • 2 Tbsp coarse-grain mustard
  • ½ cup extra-virgin olive oil
  • ½ tsp black pepper
  • 1 small bunch fresh tarragon, chopped


  • Place the potatoes and 1 Tbsp of the salt in a large pot. Add enough cold water to cover. Bring to a boil. Reduce heat and simmer until the potatoes are fork-tender, about 25 minutes.
  • Meanwhile, whisk together the lemon juice, honey, shallot, and mustard in a small bowl. Whisking constantly, slowly add the oil in a steady stream. Season with the remaining salt and ¼ tsp of the pepper; set aside.
  • Drain the potatoes and cut them into 1 inch pieces. Transfer to a serving dish. Pour half the vinaigrette over the hot potatoes and toss. Set aside for up to 1 hour to allow the flavors to meld. Just before serving, drizzle with the remaining vinaigrette, sprinkle with the remaining pepper and the tarragon, and toss.

Source: Real Simple, Meals Made Easy