Veggie Potato Salad
This Veggie Potato Salad is a vibrant, wholesome twist on the classic picnic favorite, packed with fresh vegetables and a tangy, creamy dressing. Featuring tender Yukon Gold potatoes, sweet carrots, crisp celery, and bursts of flavor from red bell pepper, red onion, and peas, this dish is a colorful celebration of texture and taste. The dressing—made with mayonnaise, Dijon mustard, apple cider vinegar, and a touch of honey—adds a perfect balance of creaminess and zing. Finished with a sprinkle of fresh parsley, this easy-to-make salad is ideal for summer barbecues, potlucks, or as a make-ahead side dish for family dinners. Ready in under 40 minutes and served chilled, this satisfying and nutrient-packed recipe is sure to become a mealtime favorite!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 2 medium Carrots
- 2 Celery stalks
- 1 medium Red bell pepper
- 0.5 medium Red onion
- 1 cup Frozen peas
- 0.5 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Honey
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Wash and peel the Yukon Gold potatoes, then cut them into bite-sized cubes (about 1-inch pieces).
Place the potato cubes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 10-12 minutes, or until the potatoes are fork-tender. Drain and set aside to cool.
While the potatoes cook, peel and dice the carrots into small cubes. Steam or cook them in boiling water for 4-5 minutes, or until just tender. Drain and let cool.
Dice the celery stalks, red bell pepper, and red onion into small, even pieces.
In a small saucepan, blanch the frozen peas in boiling water for 1-2 minutes until bright green, then drain and rinse under cold water to stop the cooking process.
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and black pepper until smooth and well combined.
Add the cooled potatoes, carrots, celery, bell pepper, onion, and peas to the bowl with the dressing. Gently toss everything together until evenly coated.
Chop the fresh parsley and sprinkle it over the salad. Gently fold in to mix.
Taste and adjust seasonings if needed. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
Serve chilled as a side dish and enjoy!
Nutrition Facts
Calories |
284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 20% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 550 mg | 24% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.6 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 774 mg | 16% | |
*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.
