Potato Salad with French Dressing
Brighten up your table with this tangy and vibrant Potato Salad with French Dressing, a refreshing twist on a classic dish! Featuring tender Yukon Gold potatoes, crisp veggies like diced carrots, celery, and red onion, and a zesty homemade French dressing made with olive oil, red wine vinegar, Dijon mustard, and a touch of honey, this recipe is a perfect balance of creamy and tangy flavors. The addition of smoky paprika and fresh parsley elevates the salad with bold, herbaceous notes, while the overnight chill allows the flavors to meld seamlessly. Simple to prepare and ready in under 45 minutes, this potato salad is an ideal side dish for barbecues, picnics, or family dinners. Serve it chilled or at room temperature and watch it steal the spotlight on your plate! Perfect for fans of light, flavorful, and easy potato salad recipes.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 teaspoon Salt
- 1 medium, diced Carrot
- 2 diced Celery stalks
- 1 small, finely chopped Red onion
- 2 tablespoons, chopped Fresh parsley
- 0.33 cup Olive oil
- 3 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 1 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Ground black pepper
Instructions
Peel and cut the Yukon Gold potatoes into bite-sized chunks.
Place the potatoes in a large pot of cold water and add 1 teaspoon of salt.
Bring the water to a boil, then reduce the heat to medium and simmer the potatoes for 15-20 minutes, or until they are tender when pierced with a fork.
Drain the potatoes and let them cool to room temperature.
While the potatoes are cooling, prepare the French dressing by whisking together olive oil, red wine vinegar, Dijon mustard, honey, paprika, garlic powder, salt, and black pepper in a small bowl until well combined.
In a large mixing bowl, combine the cooled potatoes, diced carrot, celery, red onion, and chopped parsley.
Pour the French dressing over the potato mixture and toss gently to evenly coat.
Taste and adjust seasoning if needed.
Refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
Serve chilled or at room temperature, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.1 g | 99% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2964 mg | 129% | |
| Total Carbohydrate | 197.9 g | 72% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 27.5 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 5508 mg | 117% | |
*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.
