Mixed Potato Salad
Brighten up your next gathering with this irresistible Mixed Potato Salad, a delightful medley of tender baby red and Yukon Gold potatoes dressed in a creamy, tangy, and slightly sweet Dijon mayo dressing. Packed with vibrant crunch from finely diced celery, red bell pepper, and red onion, and finished with the fresh pop of parsley, this dish is a true crowd-pleaser. The skins-on potatoes add a rustic texture while the blend of apple cider vinegar and honey strikes the perfect balance of flavors. Quick to prepare in just 35 minutes, this chilled potato salad is ideal for summer barbecues, picnics, or as a versatile side dish. Serve it for any occasion and watch it disappear—this is comfort food reimagined with a fresh, colorful twist!
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Recipe Information
Ingredients
- 500 g Baby red potatoes
- 500 g Baby Yukon Gold potatoes
- 1 tbsp Salt
- 2 Celery stalks, finely diced
- 1 Red bell pepper, finely diced
- 0.5 Red onion, finely chopped
- 2 tbsp Fresh parsley, finely chopped
- 150 g Mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp Apple cider vinegar
- 1 tsp Honey
- 0.5 tsp Black pepper
Instructions
Rinse the baby red and Yukon Gold potatoes thoroughly to remove any dirt. Leave the skins on for added texture.
Place the potatoes in a large pot and cover with water. Add the tablespoon of salt and bring to a boil.
Cook the potatoes for 15-20 minutes, or until they are fork-tender. Be careful not to overcook.
Drain the potatoes and let them cool slightly. Once they are cool enough to handle, cut them into bite-sized pieces and set aside.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, honey, and black pepper. Whisk together until smooth to form the dressing.
Add the chopped celery, red bell pepper, red onion, and fresh parsley to the bowl with the dressing. Mix well to combine.
Gently fold the cooked and cut potatoes into the dressing mixture, ensuring all the pieces are evenly coated.
Taste the salad and adjust the seasoning if necessary, adding more salt or pepper to your preference.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld.
Before serving, give the salad a gentle toss and garnish with additional parsley, if desired. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.7 g | 144% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 8020 mg | 349% | |
| Total Carbohydrate | 220.6 g | 80% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 25.9 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 5303 mg | 113% | |
*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.
