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French Dijon Potato Salad with Olives

Sliced gold potatoes, olives and peppers in a Dijon mustard vinaigrette.

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School Foodservice


Sliced gold potatoes, olives and peppers in a Dijon mustard vinaigrette.


  • 10 pounds Yukon Gold potatoes, raw, 1/4 inch slices, edible portion
  • 2 cups Black olives, sliced
  • 1 cup Red bell pepper, raw, 1/4 inch dice
  • 1 cup Vegetable oil
  • 1 cup Red wine vinegar
  • 1/4 cup Dijon mustard, prepared
  • 2 tablespoons Sugar, granulated
  • 1 tablespoon +1 teaspoon Garlic, raw, minced
  • 1 teaspoon Salt
  • 1 teaspoon Red pepper flakes
  • 1/2 cup Parsley, raw, chopped


  1. Cut potatoes into 1/4-inch slices. Place diced potatoes in a stockpot and fill with cold water until covered by 1 inch. Bring to a low boil and immediately reduce to a medium simmer. Cook until the potatoes are tender. Test a few pieces by tasting them.
  2. Drain potatoes and place in a full-size 4-inch steamtable pan.
  3. Use 1 pan for 24 servings; use 2 pans for 48 servings.
  4. Add sliced olives and diced red pepper to the cooked potatoes. Combine the vegetable oil, red wine vinegar, Dijon mustard, sugar, minced garlic, salt and red pepper flakes in a blender.
  5. Blend until well combined and emulsified. Pour the dressing over the warm potatoes and gently stir to coat the potatoes.
  6. Cover the pan partially and refrigerate until chilled to 40°F, at least 2 hours or over night. Hold at or below 40°F until ready to serve.
  7. Just before serving sprinkle with chopped fresh parsley

Serving Size 1/2 cup 1 Serving Provides 1/2 cup starchy vegetable



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Nutrition Facts Per Serving







Vitamin C








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