Yukon Gold Potato Salad



  • Dijon vinaigrette (recipe follows)
  • 2 sprigs rosemary
  • 2 pounds Yukon Gold potatoes
  • Salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 6 ounces low-fat Italian provolone, cut into bite-size chunks
  • 2 medium zucchini, diced
  • 5 Roma tomatoes, diced
  • 1 yellow bell pepper, diced
  • 1 green bell pepper, diced
  • 1 bunch parsley, finely chopped
  • 1 teaspoon celery seed
Dijon Vinaigrette:
  • 1/3 cup white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup olive oil


  1. For the vinaigrette, combine the vinegar, mustard, salt, and pepper in a blender. With the blender running, add the oilve oil in a slow, steady stream and process until emulsified.
  2. For the salad, preheat the oven to 400 degrees.
  3. Strip the leaves from the rosemary sprigs and chop fine. Cut the potatoes into wedges and toss with the rosemary, salt and pepper to taste, and olive oil. Place in a baking pan and bake for 15 minutes. The potatoes should be tender but still firm enough for mixing.
  4. Toss the vinaigrette with the potatoes.
  5. Toss the cheese, zucchini, tomatoes, bell pepper, parsley, and celery seed with the potatoes until thoroughly combined. Serve in a large bowl or on a platter.


8 servings


From The Cancer Lifeline Cookbook by Kimberly Mathai

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  • Nutrition Tip

    One medium potato (5.3 ounces) with skin is a good source of fiber, providing 3 grams or 12 percent of the daily value per serving.

    Research suggests that fiber, like that found in potatoes, may help decrease the risk of colon cancer and heart disease.

    Yukon Gold Potato Salad 
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