Dinner Tonight: Potato Salad with Vinaigrette Recipe

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Dinner Tonight: Potato Salad with Vinaigrette Recipe

At the farmers' market this weekend, I ran across some bright, fluorescent-hued spuds unlike any I've encountered before. Sure, I'd had red potatoes before, but for some reason I had missed red and purple potatoes that were red and purple throughout. I also picked up some boring little white ones to round out the rainbow. I wasn't quite sure how they would cook up, but I didn't much care. I had already decided I was going to make a potato salad, and nothing much was going to get in the way.

I tend to find potato salads needlessly complex, so I was happy to find this vinegar-based one in Jasper White's Summer Shack Cookbook. It's nothing really more than potatoes tossed with a vinaigrette, topped with some parsley and salt and pepper. I suppose you could use any vinaigrette you'd like. But this simple one from the book worked well. Oh, and those boring little white ones looked awfully plain, but they sure did taste the best.


  • 2 pounds potatoes
  • 1/2 cup of the vinaigrette
  • 2 tablespoons parsley
  • salt and pepper
  • Vinaigrette
  • 3 tablespoons red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 6 tablespoons Canola oil
  • 2 teaspoons Dijon mustard
  • salt and pepper


  1. 1.

    Wash and scrub the potatoes under cold water.

  2. 2.

    Set in a big pot, and cover with cold water. Bring to a boil then reduce to simmer and cook for about 10-15 minutes.

  3. 3.

    Remove and carefully slice into 1/4-inch to 1/2-inch chips.

  4. 4.

    Add the vinaigrette while still warm. It’s good hot or cold.