Peppered Potato Salad
Give your summer gatherings a flavorful upgrade with this irresistible Peppered Potato Salad, a crowd-pleasing side dish that’s as simple as it is satisfying. Featuring tender baby potatoes coated in a creamy dressing made with tangy Dijon mustard, apple cider vinegar, and a bold kick of freshly cracked black pepper, this recipe strikes the perfect balance between zesty and savory. Fresh parsley, crunchy celery, and vibrant green onions add layers of texture and brightness, while a sprinkle of optional smoked paprika offers an enticing touch of smoky allure. Ready in just 35 minutes, this easy potato salad is ideal for picnics, barbecues, or any occasion where comfort food meets sophistication. Serve it chilled or at room temperature to let the harmonious flavors shine!
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Recipe Information
Ingredients
- 900 grams baby potatoes
- 120 grams mayonnaise
- 30 grams Dijon mustard
- 15 ml apple cider vinegar
- 15 ml olive oil
- 20 grams fresh parsley, chopped
- 30 grams green onions, chopped
- 50 grams celery, finely diced
- 5 grams black pepper, freshly cracked
- 5 grams salt
- 2 grams garlic powder
- 2 grams smoked paprika (optional)
Instructions
Wash the baby potatoes thoroughly to remove any dirt. Leave the skins on for added texture and flavor.
Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
Bring the water to a boil over high heat. Once boiling, reduce the heat to a gentle simmer and cook the potatoes until they are fork-tender, about 15-20 minutes.
While the potatoes are cooking, make the dressing. In a medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, olive oil, fresh cracked black pepper, salt, and garlic powder until smooth and well combined.
When the potatoes are cooked, drain them and allow them to cool for about 10 minutes. Once they are cool enough to handle, cut them into bite-sized chunks. For smaller potatoes, halve them; for larger ones, quarter them.
In a large mixing bowl, combine the chopped potatoes, chopped parsley, green onions, and diced celery.
Pour the dressing over the potato mixture and gently toss to coat all ingredients evenly. Be careful not to mash the potatoes while mixing.
Taste and adjust seasoning as needed (add more salt, pepper, or vinegar to suit your preference).
Sprinkle smoked paprika on top if desired for a subtle smoky flavor and garnish.
Refrigerate the potato salad for at least 30 minutes before serving to let the flavors meld together.
Serve chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
1775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.3 g | 138% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 3040 mg | 132% | |
| Total Carbohydrate | 192.5 g | 70% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 8.3 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 4287 mg | 91% | |
*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.
