Potato Salad with Green Onion and Mustard Raspberry Vinaigrett
Brighten up your table with this vibrant Potato Salad with Green Onion and Mustard Raspberry Vinaigrette—a delicious twist on the classic that’s both tangy and refreshing. Tender Yukon Gold or Baby Red potatoes serve as the perfect base, enhanced by the zesty punch of raspberry vinegar and Dijon mustard. A drizzle of honey balances the flavors, while thinly sliced green onions and fresh parsley add a touch of herbaceous freshness. This easy-to-make salad, dressed in a homemade vinaigrette, can be served warm, at room temperature, or chilled, making it ideal for barbecues, picnics, or weeknight dinners. Ready in just 35 minutes, this unique side dish is sure to impress with its mix of sweet, savory, and tangy notes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 lbs Small potatoes (Yukon Gold or Baby Red)
- 4 stalks Green onions, thinly sliced
- 0.25 cups Fresh parsley, chopped
- 3 tbsp Raspberry vinegar
- 1.5 tbsp Dijon mustard
- 4 tbsp Olive oil
- 1 tsp Honey
- 0.75 tsp Salt
- 0.5 tsp Black pepper
- 4 cups Water
Instructions
Add 4 cups of water to a large pot and bring it to a boil over medium-high heat.
Wash the potatoes thoroughly and cut them into bite-sized pieces, about 1-1.5 inches each. Leave the skins on for added texture and nutrition.
Once the water is boiling, add the potatoes and a pinch of salt. Reduce the heat to medium and cook for 10-15 minutes, or until the potatoes are fork-tender. Be careful not to overcook them.
Drain the cooked potatoes and let them cool slightly while you prepare the vinaigrette.
In a small bowl, whisk together the raspberry vinegar, Dijon mustard, olive oil, honey, salt, and black pepper until emulsified.
Place the warm potatoes in a large mixing bowl. Pour the mustard raspberry vinaigrette over the potatoes and gently toss to coat. Let them sit for 5-10 minutes to absorb the flavors.
Add the thinly sliced green onions and chopped parsley to the bowl. Toss everything together gently, ensuring the ingredients are well-distributed.
Taste and adjust seasoning if needed, adding extra salt or pepper to your preference.
Transfer the potato salad to a serving dish and serve warm, at room temperature, or chilled. It's perfect as a side dish for barbecues, picnics, or family dinners.
Nutrition Facts
Calories |
1147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2403 mg | 104% | |
| Total Carbohydrate | 134.6 g | 49% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 13.9 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3630 mg | 77% | |
*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.
