Three Potato Salad
Elevate your next picnic or potluck with this vibrant and flavorful Three Potato Salad, a delicious twist on a classic favorite. Featuring a trio of red potatoes, sweet potatoes, and Yukon Golds, this recipe combines creamy textures, earthy sweetness, and a pop of color in every bite. Tossed with a tangy and subtly sweet Dijon mustard dressing, fresh parsley, crisp celery, and zesty red onion, this potato salad is as delightful to eat as it is to look at. Easy to make in just 45 minutes, it's the perfect make-ahead side dish that gets even better after chilling, as the bold flavors meld together beautifully. Whether you're grilling outdoors or hosting a casual dinner, this Three Potato Salad is a crowd-pleasing addition to any table.
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Recipe Information
Ingredients
- 2 cups Red potatoes
- 2 cups Sweet potatoes
- 2 cups Yukon Gold potatoes
- 3 tablespoons Olive oil
- 1 small Red onion
- 2 stalks Celery
- 2 tablespoons Fresh parsley
- 1 tablespoon Dijon mustard
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Honey
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Wash and peel the sweet potatoes and Yukon Gold potatoes. Leave the skin on the red potatoes for added texture and color. Cut all potatoes into 1-inch cubes.
Bring a large pot of water to a boil. Add 1 teaspoon of salt to the water, then carefully add the potato cubes. Boil for 12-15 minutes, or until the potatoes are just tender when pierced with a fork. Avoid overcooking to prevent the potatoes from becoming mushy.
Drain the potatoes and immediately transfer them to a large bowl. Allow them to cool slightly while you prepare the other ingredients.
Dice the red onion and celery into small pieces. Finely chop the fresh parsley.
In a small bowl, whisk together the olive oil, Dijon mustard, apple cider vinegar, honey, salt, and black pepper to create the dressing.
Add the diced red onion, celery, and parsley to the bowl with the potatoes. Pour the dressing over the mixture and gently toss everything together until well coated.
Taste and adjust seasoning if necessary by adding more salt or pepper.
Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
Serve chilled as a side dish. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
1441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3007 mg | 131% | |
| Total Carbohydrate | 243.5 g | 89% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 36.6 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3760 mg | 80% | |
*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.
