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Roasted Garlic Potato Salad View Larger

Roasted Garlic Potato Salad

A potato salad to serve for meals on the terrace or at picnics. It’s brimming with flavor and texture.


  • 1 1/2 pounds small white potatoes, scrubbed
  • 1 cucumber, peeled, split, seeded and diced
  • 1 red bell pepper, seeded and chopped
  • 1 small red onion, chopped
  • 2 to 3 ounces crumbled feta cheese
  • 1 tablespoon Stonewall Kitchen Roasted Garlic Mustard
  • 2 tablespoons red wine vinegar
  • 4 tablespoons Stonewall Kitchen Roasted Garlic Oil
  • 3 tablespoons chopped fresh basil & leaves to garnish
  • 2 tablespoons chopped flat-leaf parsley
  • freshly ground black pepper to taste
  • salt


  1. Put potatoes in a large pot, cover with water and bring to a boil over high heat. Add some salt and continue cooking until potatoes are just tender when pierced with a knife. Begin testing around 8 minutes. Times will vary with size of potatoes. Drain and let cool. When cool, cut into fourths or eighths. Combine cucumber, pepper and onion and feta cheese with potatoes in a large bowl.
  2. Whisk Roasted Garlic Mustard and vinegar together in a small bowl. In a slow stream, whisk Roasted Garlic Oil into mixture to form an emulsion. Stir in basil and parsley. Pour dressing over salad; toss to blend, then season with salt and pepper. Add a couple of fresh basil leaves as garnish and serve at once.

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Roasted Garlic Mustard
Roasted Garlic Mustard Item: 120801 $6.50