Twangy Potato Salad
Say goodbye to bland side dishes and hello to vibrant, flavor-packed *Twangy Potato Salad*! This crowd-pleasing recipe combines tender Yukon Gold potatoes with a tangy-sweet dressing made of mayonnaise, Dijon mustard, apple cider vinegar, and a touch of honey. Diced dill pickles, crunchy celery, and finely chopped red onion add texture and bold flavor, while fresh parsley brings a bright, herbaceous finish. Perfect for picnics or BBQs, this potato salad stands out thanks to its balance of creaminess and zesty "twang." Garnished with optional smoked paprika for a hint of smoky flair, it’s ready to elevate your summer gatherings or weeknight dinners. Make-ahead friendly and best served chilled, this recipe is a guaranteed hit for flavor lovers!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 tablespoon Salt
- 1 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Honey
- 0.5 cup Dill pickles (diced)
- 0.25 cup Red onion (finely chopped)
- 0.5 cup Celery (diced)
- 3 tablespoons Fresh parsley (chopped)
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Smoked paprika (optional, for garnish)
Instructions
Start by scrubbing the Yukon Gold potatoes clean under running water. Leave the skins on for added texture or peel them, depending on your preference.
Cut the potatoes into bite-sized chunks, roughly 1-inch pieces, so they cook evenly.
Place the potatoes in a large pot and cover them with cold water. Add 1 tablespoon of salt to the water.
Bring the potatoes to a boil over medium-high heat and cook for 10-15 minutes, or until the potatoes are fork-tender but not mushy. Drain the potatoes and set them aside to cool slightly.
While the potatoes are cooling, prepare the dressing. In a medium mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and honey until smooth. Adjust seasoning with additional salt to taste if necessary.
Once the potatoes are cool enough to handle but still warm, transfer them to a large mixing bowl.
Pour the dressing over the warm potatoes, tossing gently to coat them evenly. The warm potatoes will absorb the dressing better, enhancing the flavor.
Add the diced dill pickles, finely chopped red onion, diced celery, and fresh parsley to the bowl. Toss everything together gently to combine.
Sprinkle ground black pepper over the salad and give it one final toss. Adjust seasoning as needed.
Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, sprinkle the top with smoked paprika for a pop of color and additional flavor, if desired.
Serve chilled and enjoy your twangy potato salad!
Nutrition Facts
Calories |
400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 1608 mg | 70% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 4.4 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 615 mg | 13% | |
*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.
