Zesty New Potato Salad
Brighten up your picnic or weeknight dinner with this Zesty New Potato Salad, a refreshing twist on the classic side dish. Made with tender, skin-on new potatoes, this salad boasts bold flavors thanks to a tangy homemade dressing featuring olive oil, fresh lemon juice, Dijon mustard, and a hint of honey for balance. Fragrant herbs like parsley and dill, along with crisp scallions and optional briny capers, elevate every bite with vibrant, fresh notes. Ready in just 30 minutes, this easy-to-make potato salad is perfect for serving slightly warm or at room temperature, making it a flavorful and versatile addition to your table. Whether you're hosting a backyard barbecue or prepping a meal ahead, this recipe is sure to delight!
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Recipe Information
Ingredients
- 2 pounds new potatoes
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 2 tablespoons fresh dill
- 2 stalks scallions
- 1 tablespoon capers (optional)
Instructions
Scrub the new potatoes clean and cut them into bite-sized pieces, leaving the skins on for extra texture and flavor.
Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water.
Bring the water to a boil over medium-high heat, then reduce to a simmer and cook the potatoes until fork-tender, about 12-15 minutes.
While the potatoes are cooking, prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper until well combined.
Chop the parsley, dill, and scallions finely. Set aside.
When the potatoes are done, drain them and let them cool for 5-10 minutes until they are warm but not steaming.
Transfer the warm potatoes to a large mixing bowl. Drizzle the dressing over the potatoes and gently toss to coat them evenly.
Add the chopped parsley, dill, scallions, and capers (if using) to the bowl. Toss gently to combine.
Taste the salad and adjust seasoning with additional salt or pepper if needed.
Serve the potato salad slightly warm or at room temperature for the best flavor. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2996 mg | 130% | |
| Total Carbohydrate | 172.1 g | 63% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 13.5 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 4037 mg | 86% | |
*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.
