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.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

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

Directions

Step 1

Wash the baby potatoes thoroughly and cut any larger ones in half to ensure even cooking.

Step 2

Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt.

Step 3

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.

Step 4

While the potatoes cook, finely dice the red onion and celery. Chop the fresh parsley and dill. Mince the garlic clove.

Step 5

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.

Step 6

Once the potatoes are cooked, drain them and let them cool for 10 minutes. You can leave the skins on for extra texture.

Step 7

In a large serving bowl, combine the cooled potatoes, red onion, celery, parsley, and dill.

Step 8

Pour the dressing over the potato mixture and gently toss until everything is evenly coated.

Step 9

Taste and adjust seasoning if needed, adding more salt, pepper, or a splash of lemon juice.

Step 10

Cover and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.

Step 11

Serve chilled or at room temperature as a zesty and refreshing side dish.

Nutrition Facts

Serving size	1364.7 grams (1364.7g)

Amount per serving	% Daily Value*
Calories	1956

Total Fat 121.00g	155%
Saturated Fat 12.30g	62%
Polyunsaturated Fat 2.70g
Cholesterol 118mg	39%
Sodium 3461mg	150%
Total Carbohydrate 207.10g	75%
Dietary Fiber 16.60g	59%
Total Sugars 19.00g
Protein 21.50g	43%

Vitamin D 0IU	0%
Calcium 241mg	19%
Iron 9mg	52%
Potassium 4458mg	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.

Source of Calories

Fat: 54.4%

Protein: 4.3%

Carbs: 41.3%