Confetti Potato Salad
Brighten up your picnic spread or weeknight dinner with this vibrant Confetti Potato Salad—a refreshing twist on the classic potato salad recipe. Featuring tender baby potatoes tossed with a colorful medley of red and yellow bell peppers, crisp celery, and zesty red onion, this dish is as visually appealing as it is delicious. A creamy dressing made with mayonnaise, Dijon mustard, apple cider vinegar, and a hint of sweetness ties it all together, while fresh parsley adds a burst of herbal freshness. Perfectly balanced and ready in just 35 minutes, this crowd-pleasing potato salad can be made ahead of time, making it an ideal choice for parties, BBQs, or lunch meal prep. Serve it chilled and watch this flavor-packed side dish steal the spotlight! Keywords: Confetti potato salad, colorful potato salad, creamy potato salad recipe, easy side dish, summer salad.
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Recipe Information
Ingredients
- 2 pounds Baby potatoes
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 2 stalks Celery stalks
- 0.5 medium Red onion
- 0.25 cup Fresh parsley
- 0.5 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Sugar
- 0.75 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Wash the baby potatoes thoroughly and cut them into bite-sized pieces. Leave the skin on for added texture and nutrients.
Bring a large pot of salted water to a boil. Add the potatoes and cook for 10-15 minutes, or until they are fork-tender. Be careful not to overcook; they should hold their shape.
While the potatoes are cooking, finely dice the red bell pepper, yellow bell pepper, celery stalks, and red onion. Chop the parsley as well and set aside.
Once the potatoes are done, drain them in a colander and rinse with cold water to stop the cooking process. Allow them to cool completely.
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
Add the cooled potatoes, diced vegetables, and chopped parsley to the bowl with the dressing. Gently toss to combine, ensuring all the ingredients are evenly coated.
Taste the salad and adjust the seasoning if needed, adding more salt, pepper, or vinegar to suit your preference.
Cover the salad and refrigerate for at least 1 hour to let the flavors meld together. Serve chilled.
Nutrition Facts
Calories |
1722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.5 g | 116% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 2523 mg | 110% | |
| Total Carbohydrate | 216.2 g | 79% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 18.9 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 4898 mg | 104% | |
*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.
