×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Dijon Potato Salad with Olives

Share this

Print Recipe
Potato Type: Yellow
Prep Method: Boiled

Dish

SaladSide DishSchool Foodservice

Ingredients

+

24 Servings

  • 5 lbs. yellow potatoes, raw, 1/4 inch slices, edible portion
  • 1 cup Black olives, sliced
  • 1/2 cup red bell pepper, raw, 1/4 inch dice
  • 1/2 cup vegetable oil
  • 1/2 cup red wine vinegar
  • 2 Tablespoons dijon mustard, prepared
  • 1 Tablespoon sugar, granulated
  • 2 teaspoons garlic, raw, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup parsley, raw, chopped
+

48 Servings

  • 10 lbs. yellow potatoes, raw, 1/4 inch slices, edible portion
  • 2 cups Black olives, sliced
  • 1 cup Red bell pepper, raw, 1/4 inch dice
  • 1 cup Vegetable oil
  • 1 cup Red wine vinegar
  • 1/4 cup Dijon mustard, prepared
  • 2 Tablespoons Sugar, granulated
  • 1 Tablespoon +1 teaspoon Garlic, raw, minced
  • 1 teaspoon salt
  • 1 teaspoon Red pepper flakes
  • 1/2 cup Parsley, raw, chopped

Preparation

  1. Cut potatoes into 1/4-inch slices. Place diced potatoes in a stockpot and fill with cold water until covered by 1 inch. Bring to a low boil and immediately reduce to a medium simmer. Cook until the potatoes are tender. Test a few pieces by tasting them. Drain potatoes and place in a full-size 4-inch steamtable pan. Use 1 pan for 24 servings; use 2 pans for 48 servings
  2. Add sliced olives and diced red pepper to the cooked potatoes
  3. Combine the vegetable oil, red wine vinegar, Dijon mustard, sugar, minced garlic, salt and red pepper flakes in a blender. Blend until well combined and emulsified. Pour the dressing over the warm potatoes and gently stir to coat the potatoes. Cover the pan partially and refrigerate until chilled to 40°F, at least 2 hours or over night. Hold at or below 40°F until ready to serve.
  4. Just before serving sprinkle with 1.chopped fresh parsley

Variations

1 Serving Provides 1/2 cup starchy vegetable. Serving Size 1/2 cup

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

147

Fat

9.8g

Sodium

109mg

Vitamin C

15mg

Carbohydrates

13g

Fiber

3g

Protein

2.5g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up