3 Potato Salad
Elevate your next gathering with this vibrant and creamy 3 Potato Salad, a delightful twist on a classic side dish! Featuring a medley of Russet, Yukon Gold, and Sweet potatoes, this recipe balances earthy, buttery, and subtly sweet flavors for a truly unique potato salad experience. Tossed with crisp celery, zesty red onion, and a tangy dressing made of mayonnaise, Dijon mustard, apple cider vinegar, and a touch of honey, every bite is bursting with fresh, bold taste. Finished with a sprinkle of fresh parsley, this salad is as visually appealing as it is delicious. Perfect for BBQs, potlucks, or as a make-ahead weeknight side, this easy-to-prepare recipe will quickly become a staple in your kitchen. Serve it chilled for the ultimate creamy, flavorful side dish that pairs perfectly with grilled favorites.
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 2 medium Yukon Gold potatoes
- 2 medium Sweet potatoes
- 2 stalks Celery
- 1 small Red onion
- 2 tablespoons Fresh parsley
- 1 cup Mayonnaise
- 2 teaspoons Dijon mustard
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Honey
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Peel and cube the Russet, Yukon Gold, and Sweet potatoes into 1-inch pieces for even cooking.
Place the potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil over medium-high heat.
Reduce the heat to medium and simmer the potatoes for 10-12 minutes, or until they are fork-tender but not falling apart.
Drain the potatoes and transfer them to a baking sheet. Drizzle with olive oil and let them cool slightly while you prepare the other ingredients.
Chop the celery into small, bite-sized slices and finely dice the red onion.
Roughly chop the fresh parsley and set it aside for garnish.
In a small mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper until smooth.
In a large mixing bowl, combine the cooled potatoes, celery, and red onion. Pour the dressing over the mixture and gently fold everything together until evenly coated.
Taste and adjust seasoning with additional salt and pepper, if needed.
Transfer the potato salad to a serving dish and garnish with chopped parsley.
Refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Serve chilled and enjoy!
Nutrition Facts
Calories |
3056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.1 g | 242% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 3423 mg | 149% | |
| Total Carbohydrate | 320.2 g | 116% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 32.3 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 5363 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
