A colorful salad that’s abundant with nutritious veggies and drizzled with a tangy Dijon dressing. Try making it with our Little Reds™ for an extra pop of color.

On-the-Go Tips

This isn’t just a sit-down meal! This potato salad holds up beautifully, making it perfect for packed lunches or a quick and healthy meal on the way to dance practice. For maximum freshness, pack the dressing in a separate small container and toss it with the salad right before serving.

Kid-Friendly Tips

Want to get the little ones involved? This recipe is a great way to start! Let them help by:

  • Whisking the dressing: Kids love being in charge of mixing.
  • Tossing the salad: Let them gently mix all the colorful ingredients together in a large bowl. It’s a fun, sensory experience!
Prep
10 mins
Cook
12 mins
Serves
4
Ingredients
18
Keep screen awake while cooking

Equipment

  • Large pot
  • Blender or immersion blender
  • Large bowl

Ingredients

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Salad Base:

  • 3/4 lbs Little Potatoes, halved (This recipe uses Little Reds™ but you're welcome to use any variety!)
  • (To taste) salt and pepper
  • 1 Tbsp dill
  • 1/2 cup celery, chopped
  • 1/2 cucumber, cut into half-moon shapes
  • 2 green onions, sliced
  • 6 Tbsp snap peas, julienned
  • 6 radishes, thinly sliced

Dressing:

  • 1 head garlic, roasted
  • 2 Tbsp extra virgin olive oil
  • 3 Tbsp red (or white) wine vinegar
  • 1 tsp Dijon mustard
  • 2 tsp mayonnaise
  • 1 lemon, zested
  • 1/4 cup canola oil
  • 2 Tbsp (or as needed) water
  • 8 drops your favorite vinegar-based hot sauce

Instructions

  • Step 1

    Place all the potatoes in a pot covered with water, bring to a boil, and cook until fork tender (approximately 12 minutes). Strain and set aside. Once cooled, add salt, pepper, and dill.

  • Step 2

    Using a blender or hand emulsifier, add all the dressing ingredients and mix until combined.

  • Step 3

    Toss all ingredients together in a bowl and dress with dressing.

  • Step 4 - Enjoy your tasty meal with the family