Description

A light, herb-packed twist on the traditional, this red potato salad skips the mayo and leans into a tangy Dijon vinaigrette instead. With tender red-skinned potatoes, crunchy celery, and fresh herbs like dill and parsley, it’s the ultimate side dish for BBQs, potlucks, or weekday lunches. It’s quick to prepare, holds up well in the fridge, and can be made ahead—making it as practical as it is delicious. Whether you serve it warm or chilled, it’s bound to be a crowd favorite.

Ingredients

Scale

2 pounds baby red potatoes, halved
1/3 cup Dijon mustard
2 tablespoons apple cider vinegar
1/3 cup olive oil
1/2 teaspoon salt (plus more for boiling)
1/4 teaspoon black pepper
2 celery stalks, finely chopped
1 small red onion or shallot, diced
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped

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Instructions

Boil halved red potatoes in salted water for 12–15 minutes until fork-tender. Drain and let cool slightly.
In a large bowl, whisk together Dijon mustard, apple cider vinegar, olive oil, salt, and pepper to make the dressing.
Dice the celery, red onion, and chop herbs. Soak onion in cold water for 5–10 minutes if desired, then drain.
Add cooled potatoes, celery, onion, and herbs to a large bowl. Pour dressing over and gently toss to combine.
Chill for 30 minutes before serving. Garnish with extra herbs and sea salt.

Notes

Toss potatoes with dressing while still warm for deeper flavor.

For a creamy twist, add 1–2 tablespoons of mayonnaise or Greek yogurt.

Add-ins like chopped eggs, bacon, or feta cheese can personalize the dis

Prep Time: 15 minutes
Cook Time: 15-20 minutes
Category: Side Dish
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 235