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Lemony Dijon Potato-Shallot Salad

Skip the heavy mayo and opt for a light, citrus-y salad made with tender potatoes and zesty shallots.


2 Tbsp. white wine vinegar

3 Tbsp. extra virgin olive oil

1 Tbsp. Dijon mustard

1 tsp. sugar

1 tsp. kosher salt

1/4 tsp. black pepper

1 tsp. zest of Markon First Crop Lemons

2 lbs. tiny potatoes, boiled until tender

1 C Ready-Set-Serve Peeled Shallots, cut into thin rings

1/4 C Ready-Set-Serve Italian Parsley, chopped


Whisk together the first seven ingredients. Toss warm potatoes, shallots, and parsley in this vinaigrette. Serve warm or chilled.