Not Your Typical Potato Salad

Break away from tradition with "Not Your Typical Potato Salad," a vibrant twist on a classic dish that will transform your side-dish game. This recipe swaps heavy mayo for a zesty Dijon mustard and white wine vinegar dressing, paired with roasted baby red potatoes for a golden, crispy exterior and soft, creamy insides. Brightened with fresh parsley, crunchy celery, briny capers, and optional peppery arugula, every bite offers bold flavor and satisfying textures. Perfect for picnics, barbecues, or weeknight dinners, this potato salad is served at room temperature or chilled, making it both versatile and irresistibly delicious.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 pounds baby red potatoes
• 3 tablespoons olive oil
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 0.5 cups red onion
• 2 whole celery stalks
• 2 tablespoons capers
• 0.25 cups chopped fresh parsley
• 2 tablespoons Dijon mustard
• 2 tablespoons white wine vinegar
• 1 teaspoon honey
• 2 cloves garlic, minced
• 2 cups arugula (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash the baby red potatoes thoroughly and cut them in half or quarters, ensuring uniform sizes for even roasting.

Step 3

Toss the potatoes in a large mixing bowl with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Spread them out in a single layer on a baking sheet lined with parchment paper.

Step 4

Roast the potatoes in the oven for 25-30 minutes, stirring halfway through, until golden brown and crispy on the outside but soft on the inside. Remove from the oven and let them cool slightly.

Step 5

While the potatoes are roasting, finely dice the red onion and celery. Set them aside.

Step 6

In a small bowl, whisk together the Dijon mustard, white wine vinegar, honey, minced garlic, the remaining 1 tablespoon of olive oil, and a pinch of salt and pepper to create the dressing.

Step 7

In a large salad bowl, combine the roasted potatoes, diced red onion, celery, capers, and chopped parsley. Pour the dressing over the mixture and toss until everything is well-coated.

Step 8

Taste and adjust seasoning with additional salt and pepper, if needed.

Step 9

If desired, gently fold in the arugula for an added fresh and peppery note.

Step 10

Serve immediately at room temperature, or refrigerate for up to 2 hours if serving chilled. Enjoy!

Nutrition Facts

Serving size	1298 grams (1298.0g)

Amount per serving	% Daily Value*
Calories	1189

Total Fat 49.90g	64%
Saturated Fat 6.70g	34%
Polyunsaturated Fat 4.00g
Cholesterol 0mg	0%
Sodium 4831mg	210%
Total Carbohydrate 168.40g	61%
Dietary Fiber 24.90g	89%
Total Sugars 23.20g
Protein 22.10g	44%

Vitamin D 0IU	0%
Calcium 338mg	26%
Iron 11mg	60%
Potassium 5070mg	108%

*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.

Source of Calories

Fat: 37.1%

Protein: 7.3%

Carbs: 55.6%