Zesty Red Skin Potato Salad
Elevate your picnic or barbecue spread with this Zesty Red Skin Potato Salad, a refreshing twist on the classic side dish. Featuring tender, skin-on red-skinned potatoes tossed in a creamy yet tangy dressing made with Dijon mustard, apple cider vinegar, and a hint of lemon juice, this recipe is packed with flavor. Fresh herbs like parsley and dill, along with crisp green onions, add vibrant brightness, while a touch of paprika provides a subtle kick. With just 15 minutes of prep and simple steps to follow, this easy-to-make potato salad is perfect for summer gatherings or potluck parties. Serve it chilled or at room temperature for a dish bursting with zest and crowd-pleasing appeal!
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Recipe Information
Ingredients
- 2 pounds red-skinned potatoes
- 1 tablespoon salt
- 0.5 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 3 stalks green onions, thinly sliced
- 0.5 teaspoon paprika
- 0.25 teaspoon black pepper
Instructions
Scrub the red-skinned potatoes thoroughly and leave the skin on. Cut them into bite-sized chunks, approximately 1-inch pieces.
Place the potatoes in a large pot and cover with cold water. Add the salt to the water. Bring the pot to a boil over medium-high heat.
Once boiling, reduce the heat to medium and simmer the potatoes for 12-15 minutes, or until they are fork-tender. Be careful not to overcook them.
Drain the potatoes in a colander and allow them to cool slightly while you prepare the dressing.
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, lemon juice, olive oil, and minced garlic until smooth and creamy.
Add the drained, slightly warm potatoes to the bowl. Gently toss them in the dressing, ensuring that all pieces are coated evenly.
Fold in the fresh parsley, dill, and green onions. Sprinkle the paprika and black pepper on top, and toss lightly to distribute the seasoning.
Taste and adjust the seasoning as needed. For an extra zesty kick, add a bit more lemon juice or Dijon mustard to the dressing.
Cover the bowl and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
Serve chilled or at room temperature. Garnish with extra fresh herbs or a sprinkle of paprika, if desired.
Nutrition Facts
Calories |
1842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.6 g | 156% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 8151 mg | 354% | |
| Total Carbohydrate | 174.5 g | 63% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 12.5 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 4407 mg | 94% | |
*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.
