Idaho® Potato Picnic Salad

A healthy salad dressing binds together wonderful summer flavors in this delicious potato salad.

Idaho Potato Picnic Salad


Salad Dressing

  • 1/3 cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove of garlic, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup olive oil


  • 3 pounds Idaho® potatoes, about 7 medium
  • 1/2 pound cooked green beans
  • 12 cherry tomatoes
  • 2 hard boiled eggs, peeled
  • 1 cup cooked corn kernels
  • 1/4 cup minced celery, about 1 stalk
  • 1/4 cup pitted black olives
  • 2 tablespoons fresh chopped parsley


  1. Salad Dressing: Combine the vinegar, mustard, salt, pepper and garlic in a large salad bowl. Whisk in the olive oil and set aside.
  2. Salad: Bring 2 quarts of water to a boil in a large saucepan.
  3. Cook the unpeeled potatoes in the water for about 15 minutes until just fork tender. Drain the potatoes and cool them immediately under cold running water.
  4. While the potatoes are cooking, cut the green beans into 1-inch pieces; halve the cherry tomatoes and quarter the eggs.
  5. Combine the beans, tomatoes and eggs with the cooked corn and celery in the bowl with the salad dressing.
  6. Peel the cooled potatoes then cut them into 2-inch pieces and toss them with the dressing.
  7. Sprinkle the salad with the olives and chopped parsley just before serving.

Yield: 6 to 7 servings

Recipe and photo used with permission from: Idaho® Potato Commission

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