Potato Salad With Creamy Dijon Vinaigrette

I was thinking about what to have for Memorial Day weekend dinners and the NTY popped this variation on one of my favs into my in mail box. I messed with it and definitely gave it some zing. Hope you like it.



3 lbs red new potatoes, cut as needed to bite sized peices
¼ cup red wine vinegar
3 tablespoons whole grain Dijon mustard
1/4 cup olive oil
1/4 cup mayonnaise
6 scallions, chopped
1/2 cup chopped cilantro
8 Pieces of smoked bacon, crispy and chopped
1/2 tsp Tajin seasoning
1 tsp Trader Joe’s Chili and lime seasoning
Salt and pepper


  1. Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, ~15- 20 minutes. Drain and allow to cool. When cool, cut the potatoes as needed.
  2. Combine the vinegar, mayo, Tajin, TJ’s Chili Lime and mustard in a large bowl. Slowly whisk in the olive oil.
  3. Add the potatoes to the vinaigrette, and mix gently but thoroughly.
  4. Add scallions and cilantro and toss. Salt and pepper to taste.