Tart and Tangy Potato Salad
Brighten up your gatherings with this Tart and Tangy Potato Salad, a refreshing twist on the classic side dish that’s perfect for picnics, barbecues, and potlucks. Featuring tender baby potatoes with their skins left on for added texture, this salad is elevated by a zesty dressing made from a vibrant mix of mayonnaise, creamy Greek yogurt, Dijon mustard, lemon juice, and apple cider vinegar. Crisp celery, red onion, and briny capers add a delightful crunch and punch of flavor, while fresh parsley ties everything together with a hint of herbal freshness. Ready in just 35 minutes and packed with bold, tangy goodness, this chilled potato salad is ideal for any occasion and pairs wonderfully with grilled meats or vegetarian mains. Perfectly seasoned and irresistibly creamy, this dish is guaranteed to impress your taste buds and guests alike!
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Recipe Information
Ingredients
- 2 lb baby potatoes
- 0.5 medium red onion
- 2 celery stalks
- 0.25 cup fresh parsley
- 2 tbsp capers
- 0.5 cup mayonnaise
- 0.25 cup plain Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1 tsp honey
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Wash and scrub the baby potatoes, leaving the skins on. Cut larger potatoes in half to ensure even cooking.
Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water, bring to a boil, and simmer for 15-20 minutes or until the potatoes are fork-tender.
While the potatoes are cooking, finely dice the red onion and celery. Chop the fresh parsley and set aside.
In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, lemon juice, honey, salt, and black pepper to create the dressing.
Once the potatoes are cooked, drain them and let them cool slightly. When cool enough to handle, cut the potatoes into bite-sized pieces, leaving the skins on for added texture.
In a large bowl, combine the sliced potatoes, red onion, celery, parsley, and capers.
Pour the prepared dressing over the potato mixture and gently toss until everything is evenly coated.
Taste and adjust seasoning if necessary by adding more salt, pepper, or lemon juice to enhance the tanginess.
Cover the bowl and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
Serve chilled or at room temperature as a side dish or on its own. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.0 g | 117% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 2350 mg | 102% | |
| Total Carbohydrate | 202.9 g | 74% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 18.9 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 4358 mg | 93% | |
*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.
