Creative Angels' Recipe of the Week

NOTE: Barbara Stevenson continues to need recipes and craft ideas to pass along to the parish through the weekly email messages. You can send your submissions to Barbara at

Spring is coming! It’s almost here! That means we’ll be able to have al fresco meals soon. Grilling and great side dishes will be on the menu! Here’s a wonderful, refreshing potato salad to add to your menu selections. Enjoy!

Potato Salad with Mustard Vinaigrette

  • 2 large shallots

  • 1/3 cup white wine vinegar

  • 1 teaspoon sugar

  • 1 teaspoon Kosher salt, plus more to taste

  • 3 1/2 lbs small Yukon Gold potatoes, cut into 3/4 inch chunks

  • 2 Tablespoons whole grain mustard

  • Black pepper, to taste

  • 2/3 cup olive oil

  • 1 1/2 cup fresh parsley, chopped

Combine the shallots in a large bowl with the vinegar, sugar and salt. Set aside so they pickle slightly while you cook the potatoes. Put the potatoes in a large pot and cover with water by an inch. Season with salt. Bring to a simmer and cook until tender, about 10 minutes. Drain well and let sit in the colander about 10 minutes to cool. Whisk the mustard into the shallot mixture. Season with pepper. Whisk in the olive oil in a slow, steady stream to make a slightly thick dressing. Add the potatoes and toss well. Add parsley and toss again. Season with more salt and pepper, if needed.

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