Tri-Color Lemony Potato Salad


  • 2 pounds assorted colored Idaho® fingerling potatoes, e.g. purple Peruvian, rose, and yellow
  • 2 tablespoons Dijon mustard
  • juice of 1 lemon
  • ½ - ¾ cup olive oil
  • 2 stalks celery, finely chopped
  • 2 large shallots, finely sliced
  • zest of 2 lemons
  • salt and pepper


  1. Place potatoes in pot of salted water over medium-high heat. Cook until knife tender, then drain. The amount of time will depend on the size of the potatoes, so start checking after 10 minutes.
  2. Make the vinaigrette while the potatoes cook: In a large bowl, whisk together the mustard and lemon juice. Slowly whisk in olive oil until emulsified.
  3. Peel purple and rose potatoes (leave skins on if they are tender). Cut into small cubes.
  4. Add cubed potatoes, celery, shallots and lemon zest to the bowl with vinaigrette. Toss until fully coated.
  5. Season with salt and pepper to taste.
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Yield: 8-10

Judy Lyness
Food Blogger
My Well Seasoned Life

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