Description
This Red Potato Salad is a fresh and flavorful twist on the classic, made with tender red potatoes, a zesty Dijon-mustard vinaigrette, crunchy celery, and plenty of fresh herbs. It’s light, tangy, and perfect for picnics, BBQs, or as a side for any meal.
Ingredients
Scale
- 2 pounds red potatoes, cut into 1½-inch chunks
- ⅓ cup extra-virgin olive oil
- 2 tablespoons grainy Dijon mustard
- 1 tablespoon fresh lemon juice, plus more to taste
- 1 tablespoon mayonnaise
- 1 tablespoon white wine vinegar
- 3 garlic cloves, grated
- 1 teaspoon sea salt, plus more for cooking the potatoes
- Freshly ground black pepper
- 4 celery stalks, chopped
- 3 scallions, chopped
- ¼ cup chopped fresh chives, plus more for garnish
- ¼ cup chopped fresh dill
Instructions
- Place potatoes in a large pot, cover with cold water, and season with salt. Bring to a boil and cook for 10–15 minutes, until fork-tender. Drain and let cool slightly.
- In a large bowl, whisk together olive oil, Dijon mustard, lemon juice, mayonnaise, white wine vinegar, garlic, sea salt, and black pepper to make the dressing.
- Add the cooked potatoes to the bowl and gently toss to coat them in the dressing.
- Stir in celery, scallions, chives, and dill.
- Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
- Garnish with extra chives and serve chilled or at room temperature.
Notes
- For best flavor, let the salad chill in the fridge for at least 30 minutes before serving.
- You can swap fresh dill with parsley for a milder flavor.
- This salad is dairy-free and mayo-light, making it fresh and tangy instead of heavy.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 2mg
Keywords: red potato salad, summer side dish, herbed potato salad, BBQ potato salad, picnic salad