Madison Avenue Potato Salad
Elevate your picnic game with the Madison Avenue Potato Salad—an elegant twist on a classic favorite. Featuring creamy Yukon Gold potatoes, this dish gets its refined flavor profile from a tangy dressing of Dijon mustard, mayonnaise, and white wine vinegar, balanced with the briny pop of capers. Fresh herbs like parsley and dill add vibrancy, while crunchy celery and a hint of red onion provide delightful texture. Perfectly chilled to let the flavors meld, this upscale potato salad is a showstopper for summer gatherings or your next dinner party. Simple to prepare yet irresistibly gourmet, it’s a step above the ordinary and destined to impress your guests.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 tablespoon Salt
- 2 Celery stalks
- 0.5 Red onion
- 0.25 cup Fresh parsley
- 2 tablespoons Fresh dill
- 0.5 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon White wine vinegar
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Capers
Instructions
Scrub the Yukon Gold potatoes clean and cut into 1-inch chunks, leaving the skins on for texture and color.
Place the potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt to the water and bring to a boil over medium-high heat.
Reduce the heat to a simmer and cook the potatoes for about 15–20 minutes or until they are fork-tender but still hold their shape.
Drain the potatoes and let them cool for about 10 minutes while you prepare the other ingredients.
Finely chop the celery stalks to add crunch and dice the red onion finely for a hint of sharpness.
Roughly chop the fresh parsley and dill and set them aside. These will add a burst of freshness to the salad.
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, white wine vinegar, freshly ground black pepper, and capers to make the dressing.
Once the potatoes have cooled slightly, gently toss them with the celery, red onion, parsley, and dill in a large bowl.
Pour the dressing over the potato mixture and carefully fold everything together until the potatoes are evenly coated, taking care not to mash them.
Taste and adjust seasoning if needed, adding more salt or pepper to your preference.
Chill the salad in the refrigerator for at least 1 hour to allow the flavors to meld together.
Serve cold or at room temperature, garnished with additional chopped parsley or dill if desired.
Nutrition Facts
Calories |
1659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.5 g | 120% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 8588 mg | 373% | |
| Total Carbohydrate | 195.5 g | 71% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 11.2 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 4308 mg | 92% | |
*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.
