Lightened-Up Potato Salad

This mouthwatering potato salad recipe is sure to be the perfect plate at the table this Memorial Day weekend.

Lightened-Up Potato Salad
2 lbs red-skinned potatoes, cleaned skins still on
1/2 lb green beans, ends trimmed and cut into 1-inch pieces
4 large eggs
2 tbsp Dijon mustard
1/2 cup olive oil
2 tbsp red wine vinegar
salt and black pepper, to taste
1/3 cup chopped fresh dill
1/3 cup chopped fresh parsley
2 tbsp capers
1/2 cup Kalamata olives, pitted and halved

Scrub potatoes, cut into chunks, and add to a large saucepot. Cover potatoes in cool water, add a generous dash of salt, and cover.

Bring potatoes to a boil over medium-high heat and cook until just tender (about 15 to 20 minutes). Potatoes should still have some firmness and resistance to them when poked with a fork.

Add green beans to the pot of potatoes and boiling water, and cook for another 3 to 4 minutes.

Drain potatoes and green beans and rinse immediately with cold water to stop the cooking process. Set aside.

In a smaller, separate saucepot, bring salted water to a boil. Add the four eggs, and boil for 8 minutes. Remove from hot water immediately and place in a bowl of cold water. Set aside for later.

In a large mixing bowl, add Dijon mustard, red wine vinegar, salt and pepper, and whisk to combine. Throw in chopped herbs, and while still whisking, slowly stream in olive oil.

Peel the hardboiled eggs and chop into small pieces.

Add chopped egg, olives, capers, cooked potatoes, and green beans into the bowl with the vinaigrette and gently stir everything to combine. Serve warm or chilled.


This potato salad can steal the show at any backyard BBQ. This Memorial Day weekend add this delicious recipe to your table — this tasty blend of flavor is perfect to pair with your favorite grilled items.