Tangy Zesty Oil and Vinegar Potato Salad
Brighten up your picnic table or family dinner with this Tangy Zesty Oil and Vinegar Potato Salad – a fresh, vibrant twist on the classic! Featuring tender baby potatoes tossed in a bold dressing made with rich olive oil, tangy red wine vinegar, zippy Dijon mustard, and a touch of honey, this no-mayo potato salad is the perfect balance of savory and sweet. Enhanced with the crunch of finely diced red onion and the herbaceous pop of fresh parsley, this dish is as visually appealing as it is delicious. Quick to prep and ready in just 35 minutes, it can be served warm or chilled, making it a versatile side dish for BBQs, potlucks, or weeknight dinners. Enjoy the irresistible blend of flavors and textures that will keep everyone coming back for more!
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Recipe Information
Ingredients
- 2 pounds baby potatoes
- 1 small red onion
- 0.5 cup fresh parsley
- 0.25 cup olive oil
- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 2 cloves garlic
- 1 teaspoon honey
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Wash the baby potatoes thoroughly and cut them into halves or quarters, depending on their size, for uniform cooking.
Place the potatoes in a large pot and cover them with water. Add a generous pinch of salt to the water.
Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 15-20 minutes, or until fork-tender.
While the potatoes are cooking, dice the red onion finely and chop the fresh parsley. Set these aside.
In a small mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, honey, salt, and black pepper to make the dressing.
Once the potatoes are cooked, drain them and allow them to cool slightly for about 5-10 minutes.
Transfer the warm potatoes to a large mixing bowl. Pour the dressing over the potatoes and toss gently to coat evenly.
Fold in the diced red onion and chopped parsley, ensuring everything is well mixed.
Let the potato salad sit for at least 15 minutes at room temperature to allow the flavors to meld together. For even better flavor, refrigerate for 1-2 hours before serving.
Serve the potato salad chilled or at room temperature as a zesty side dish for any meal.
Nutrition Facts
Calories |
1296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2665 mg | 116% | |
| Total Carbohydrate | 179.7 g | 65% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 16.9 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 4286 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.
