Tri-Color Lemony Potato Salad | Idaho Potato Commission
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. Make...
Ingredients
- 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
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