Zesty Potato Salad
Transform your classic side dish with this refreshing and flavorful Zesty Potato Salad! Made with tender Yukon Gold potatoes, this recipe combines the creamy indulgence of mayonnaise with the tangy kick of Dijon mustard, lemon juice, and apple cider vinegar. Fresh dill, crunchy celery, green onions, and briny capers add vibrant texture and herby goodness, while a touch of lemon zest brings a bright, citrusy finish. The key to this recipe's bold flavor lies in tossing the potatoes with the zesty dressing while they're still warm, allowing them to soak up every delicious note. Perfect for picnics, barbecues, or as a side for any weeknight meal, this easy-to-make potato salad is sure to be your new go-to dish. Serve it chilled or at room temperature for a wholesome, crowd-pleasing experience!
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Recipe Information
Ingredients
- 2 pounds small Yukon Gold potatoes
- 1 tablespoon salt
- 0.5 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- 2 tablespoons fresh dill
- 4 stalks green onions
- 2 stalks celery stalks
- 2 tablespoons capers
- 0.5 teaspoon freshly ground black pepper
- 1 whole zest of 1 lemon
Instructions
Wash the Yukon Gold potatoes and cut them into bite-sized chunks, leaving the skin on for texture.
Place the potatoes in a large pot of cold water and add 1 tablespoon of salt. Bring the water to a boil over medium-high heat and cook the potatoes until tender but not falling apart, about 15-20 minutes.
Drain the potatoes and let them cool slightly. Transfer to a large mixing bowl.
While the potatoes are cooling, prepare the dressing by whisking together mayonnaise, Dijon mustard, lemon juice, apple cider vinegar, olive oil, and freshly ground black pepper in a small bowl.
Finely chop the fresh dill, green onions, and celery stalks. Add them to the bowl with the potatoes.
Stir in the capers and lemon zest, distributing them evenly throughout the salad.
Pour the dressing over the potatoes while they are still warm, as the flavor will absorb better. Gently toss to coat everything evenly.
Taste and adjust seasoning if necessary, adding a pinch more salt or pepper as needed.
Cover and refrigerate the potato salad for at least 1 hour to let the flavors meld together.
Serve chilled or at room temperature as a vibrant and zesty side dish!
Nutrition Facts
Calories |
1929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.9 g | 156% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 8581 mg | 373% | |
| Total Carbohydrate | 195.3 g | 71% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 11.7 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 4331 mg | 92% | |
*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.
