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Young Potato Salad Recipe

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Easy Potato Salad Upstate Ramblings
Easy Potato Salad Upstate Ramblings from www.upstateramblings.com

Description

This young potato salad recipe is a perfect summer side dish that is easy to make and packed with flavor. The young potatoes are boiled until tender and then mixed with a creamy dressing that is made with mayonnaise, Dijon mustard, and apple cider vinegar. The addition of fresh herbs and crunchy vegetables makes this potato salad a refreshing and delicious option for any outdoor gathering or barbecue.

Prep Time

The prep time for this young potato salad recipe is approximately 15 minutes.

Cook Time

The cook time for this young potato salad recipe is approximately 20 minutes.

Ingredients

  • 1 1/2 pounds young potatoes, washed and cut into quarters
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh dill, chopped
  • 1/2 cup red onion, chopped
  • 1/2 cup celery, chopped

Equipment

  • Large pot
  • Colander
  • Bowl
  • Whisk
  • Knife
  • Cutting board
  • Spatula

Method

  1. Place the potatoes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes or until the potatoes are tender.
  2. Drain the potatoes in a colander and set aside to cool.
  3. In a bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper.
  4. Add the chopped parsley, dill, red onion, and celery to the bowl and stir to combine.
  5. Add the cooled potatoes to the bowl and toss gently to coat with the dressing.
  6. Refrigerate the potato salad for at least 30 minutes before serving to allow the flavors to meld together.
  7. Stir the potato salad before serving and garnish with additional fresh herbs if desired.

Notes

This young potato salad recipe can be made in advance and stored in the refrigerator for up to 2 days. It is best served chilled.

Nutrition Info

This young potato salad recipe makes 6 servings. Each serving contains approximately:
  • Calories: 250
  • Total Fat: 16g
  • Saturated Fat: 2.5g
  • Cholesterol: 10mg
  • Sodium: 380mg
  • Total Carbohydrates: 24g
  • Dietary Fiber: 3g
  • Sugars: 3g
  • Protein: 3g

Recipe Tips

  • Use a mix of fresh herbs to add flavor and color to the potato salad.
  • For a healthier version, use Greek yogurt instead of mayonnaise.
  • Try adding other vegetables to the potato salad, such as chopped bell pepper or grated carrot.
  • For a more tangy flavor, add a squeeze of fresh lemon juice to the dressing.

Enjoy this delicious and refreshing young potato salad recipe at your next summer gathering or barbecue!


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