Zesty Potato Salad Recipe

For your next backyard barbecue, make this delicious red potato salad.

April 2005

  • potato-salad
    This salad is made with a Dijon-mustard, which gives it a little kick.
    Photo by GettyImages/rez-art
  • potato-salad

Yield: 8 servings

 A mixture of vegetables adds color and crunch to potato salad. 


  • 1/4 cup instant nonfat dry milk
  • 1/4 cup water
  • 1/4 cup Dijon-style mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 pounds (about 6 large) red-skinned potatoes, cut into 1-inch cubes, cooked, drained and cooled
  • 2 cups green beans, cut into 1-inch pieces, blanched
  • 1 cup chopped red bell pepper
  • 1/4 cup sliced green onions
  • Lettuce leaves, optional


  1. In a small bowl, combine dry milk, water, mustard, salt and pepper until well-mixed.
  2. In a large bowl, combine potatoes, green beans, bell pepper and onions; add milk mixture; toss well to coat.
  3. Serve immediately or refrigerate. Serve over lettuce leaves. 

This recipe originally aired in the April 2005 issue of Heart of the Home.

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