adapted from J.Bilner & sons cookbook

There is no Mayonnaise in this recipe making it a favorite for picnics.


  • 1 1/2 pds new potatoes (red if possible)
  • 1 shallot
  • 2 Tbl Dijon mustard
  • 1 Tbl course mustard
  • 1/4 cup version olive oil
  • 2 Tbl red wine vinegar
  • 2 Tbl fresh parsley chopped
  • salt and pepper to taste


  1.  Wash and boil unpeeled potatoes until just tender (about 20 minutes), Drain and cool completely. Cut into 1/2 inch slices. Place in large serving bowl.
  2. Mince shallot finely
  3. In small bowl combine mustards and olive oil. Add red wine vinegar, minced shallot, chopped parsley, and salt and pepper. Mix to blend.
  4. Pour mustard mixture over sliced potatoes and toss to coat. Serve or keep covered in refrigerator. Serve at room temperature.