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Warm Potato Salad Vinaigrette

6 to 8 servings


Dairy Free Gluten Free Low Sodium Vegan Vegetarian

Nutritional Facts Per Serving

2.8 g
25.3 g
2.7 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 231
  • Fat 13.8 g
    • Saturated   1.9 g
    • + Trans 
  • Cholesterol 0 mg
  • Sodium   32 mg
  • Carbohydrate 25.3 g
    • Fibre   2.7 g
    • Sugars  
  • Protein 2.8 g
    • Vitamin A 22 %
    • Vitamin C 37 %
    • Calcium 2 %
    • Iron 9 %


Gently boil the potatoes until just tender, drain well, arrange on a large baking sheet and cool to room temperature. Sprinkle with the carrot and green onion. (The potatoes can be prepared to this point a few hours in advance; cover and keep in the fridge until ready to serve.) Preheat the oven to 350 degrees F. Combine the lemon zest, lemon juice, mustard, sugar, salt, pepper and olive oil in a bowl; spoon over the potatoes. Bake 10 to 12 minutes, or until the potatoes are well heated through. Spoon into a decorative dish and serve.

Serving Suggestions

This warm salad nestles up nicely alongside some of the main-course dishes found in our website recipe collection, such as Grilled “Family-style” Traditional Sirloin Steak, Cedar Plank Sockeye Salmon with Citrus and Pepper, or Baked Ham with Island Honey Mustard Glaze.

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