Alsatian Potato Salad Image

Alsatian Potato Salad

Make this Tonight - "Sunday Salmon Easter Brunch"

Prep Time
Cook Time


  • 2 lbs baby yukon gold potatoes (red bliss or any other small potato works as well)
  • 1 tablespoon dijon mustard
  • 1/2 cup white wine vinegar
  • 1/2 cup parsley leaves, chopped
  • 1 yellow onion, minced
  • 1/4 cup heavy cream
  • kosher salt, to taste
  • black pepper, to taste


  1. Cook the potatoes in heavily salted, boiling water until you can pierce them easily with a cake tester or a knife.
  2. Drain them and allow them to cool.
  3. Once the potatoes have cooled, cut them in half and add them to a large mixing bowl.
  4. In a separate bow, whisk together the mustard, vinegar, parsley and onion.
  5. Pour this mixture over potatoes and then toss to coat.
  6. Add the cream, salt and pepper to taste, and transfer to a serving bowl.