Classic Light Potato Salad
Brighten up your summer table with this Classic Light Potato Salad, a healthier twist on the beloved picnic staple. Made with tender Yukon Gold potatoes, crisp celery, tangy dill pickles, and fragrant fresh parsley, this dish offers a vibrant medley of flavors and textures in every bite. The creamy dressing, crafted with a tangy blend of low-fat mayonnaise, Dijon mustard, olive oil, lemon juice, and apple cider vinegar, keeps things light without sacrificing richness. Perfectly seasoned and effortlessly simple to prepare, this potato salad comes together in just 40 minutes, making it an ideal side dish for everything from BBQs to weeknight dinners. Serve it chilled for maximum flavor, and get ready to savor a classic reinvented!
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Recipe Information
Ingredients
- 2 pounds small Yukon Gold potatoes
- 2 celery stalks, finely diced
- 0.5 red onion, finely chopped
- 3 dill pickles, chopped
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 0.25 cup low-fat mayonnaise
- 1 tablespoon fresh lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Scrub the Yukon Gold potatoes clean and cut them into 1-inch chunks. Ensure they are uniform in size for even cooking.
Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water, then bring it to a boil over medium-high heat.
Reduce the heat to medium-low and simmer the potatoes for 12–15 minutes, or until they are fork-tender.
Drain the potatoes in a colander and allow them to cool slightly. Once cooled, transfer them to a large mixing bowl.
While the potatoes are cooling, prepare the dressing. In a small bowl, whisk together olive oil, Dijon mustard, apple cider vinegar, low-fat mayonnaise, fresh lemon juice, salt, and black pepper until smooth and well combined.
Add the diced celery, chopped red onion, chopped dill pickles, and parsley to the bowl with the potatoes.
Pour the dressing over the potato mixture and gently toss until all ingredients are evenly coated. Be careful not to mash the potatoes.
Taste and adjust seasoning if necessary, adding more salt or pepper to your preference.
Cover the bowl and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
Before serving, give the potato salad another gentle toss and garnish with additional parsley if desired.
Nutrition Facts
Calories |
1202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 3352 mg | 146% | |
| Total Carbohydrate | 180.0 g | 65% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 16.9 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 4613 mg | 98% | |
*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.
