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Idaho® Potato Salad with Peppers & Onions

Idaho Potato Salad with Peppers and Onions

Potato salad using sliced potatoes and mustard vinaigrette is perfect for any summer picnic or BBQ. 

  • Duration
  • Cook Time
  • Prep Time
  • ServingsServings



  • 4 Medium Idaho potatoes, peeled
  • 3/4 cup Mustard Vinaigrette, recipe follows
  • 1 Medium yellow or orange pepper
  • 1 Medium onion
  • Coarse salt and freshly ground pepper

Mustard Vinaigrette:

  • 2 Tbsp Mustard, with 1 Tbsp water
  • 1/2 cup vinegar
  • 2 cups Olive oil
  • Juice of one lemon
  • Fresh Ground Black Pepper
  • Salt to taste



1 Boil the potatoes in lightly salted water. Cut the pepper into thin 2-inch strips. Cut the onion into thin slices. Slice the warm boiled potatoes into a salad bowl, scatter the sliced peppers and onions over them and pour on about 1/2 cup of the vinaigrette.

2 Using your hands, gently mix the salad until each potato slice is coated with vinaigrette and the onions and peppers are well distributed.

3 Taste the salad and season it with salt and freshly ground pepper.

4 Let the salad stand at least an hour. Before serving, taste the salad again and add vinaigrette to taste.

Mustard Vinaigrette:

1 Combine all ingredients in a bowl EXCEPT oil and whisk until frothy.

2 Whip mixture continuously as a steady stream of oil is added to the mixture. Whisk until all oil is incorporated.

3 Season to taste.

Source: Idaho Potato Commission