Zingy Potato Salad
Elevate your next gathering with this Zingy Potato Salad, a vibrant twist on a classic side dish that’s bursting with fresh, tangy flavors. Featuring tender baby potatoes tossed with crisp celery, red onion, and a medley of fresh parsley and dill, this salad is as refreshing as it is satisfying. The star of the dish is the bold, creamy dressing—a zippy blend of mayonnaise, Dijon mustard, lemon juice, apple cider vinegar, and a touch of honey, perfectly balanced with aromatic garlic and olive oil. Ready in under an hour and ideal for make-ahead prep, this potato salad is the ultimate crowd-pleaser—perfect for picnics, barbecues, or any occasion that calls for a zesty, chilled side dish.
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Recipe Information
Ingredients
- 2 pounds baby potatoes
- 1 small red onion
- 2 celery stalks
- 0.25 cup fresh parsley
- 0.25 cup fresh dill
- 0.5 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1 garlic clove
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Wash the baby potatoes thoroughly and cut any larger ones in half to ensure even cooking.
Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt.
Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook for 15–20 minutes, or until the potatoes are fork-tender but not falling apart.
While the potatoes cook, finely dice the red onion and celery. Chop the fresh parsley and dill. Mince the garlic clove.
In a mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, apple cider vinegar, honey, minced garlic, olive oil, salt, and black pepper to create the dressing.
Once the potatoes are cooked, drain them and let them cool for 10 minutes. You can leave the skins on for extra texture.
In a large serving bowl, combine the cooled potatoes, red onion, celery, parsley, and dill.
Pour the dressing over the potato mixture and gently toss until everything is evenly coated.
Taste and adjust seasoning if needed, adding more salt, pepper, or a splash of lemon juice.
Cover and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
Serve chilled or at room temperature as a zesty and refreshing side dish.
Nutrition Facts
Calories |
1956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.0 g | 155% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 3461 mg | 150% | |
| Total Carbohydrate | 207.1 g | 75% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 19.0 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 4458 mg | 95% | |
*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.
