Potato Salad

This potato salad keeps things clean and bold. Tender potatoes meet crisp red onion and a tangy mustard dressing no heaviness, just balance and bite. It’s perfect warm or chilled, and it pairs easily with everything from roasted vegetables to simple sandwiches.

This is Let’s Veg comfort with clarity.

Olivia

Potato Salad

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Potato salad with red onions and a bold mustard dressing. A simple Let’s Veg recipe perfect for fresh, satisfying side dishes.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Appetizer, Salad, Side Dish, Snack

Cuisine: Mediterranean

Calories: 281

Ingredients Cooking Instructions Nutrition Notes

Ingredients

  

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• 2 lb potatoes Yukon Gold or red, cut into bite-size pieces
• ¼ cup red onion thinly sliced
• 2 tbsp fresh parsley or dill chopped (optional)
• Mustard Dressing
• 3 tbsp olive oil
• 1½ tbsp Dijon mustard
• 1 tbsp apple cider vinegar or lemon juice
• 1 tsp honey or maple syrup optional
• Salt to taste
• Black pepper to taste

Cooking Instructions

 

1. Bring a pot of salted water to a boil. Add potatoes and cook for 12-15 minutes, until fork-tender.
2. Drain potatoes and let steam dry for 2 minutes.
3. In a small bowl, whisk olive oil, Dijon mustard, vinegar or lemon juice, honey (if using), salt, and pepper.
4. Place warm potatoes in a bowl and add red onion.
5. Pour dressing over the potatoes and toss gently.
6. Finish with herbs if using. Serve warm or chilled.

Nutrition

Calories: 281kcalCarbohydrates: 42gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 76mgPotassium: 983mgFiber: 5gSugar: 4gVitamin A: 24IUVitamin C: 46mgCalcium: 34mgIron: 2mg

Notes

Toss while potatoes are warm for best absorption

Add capers or pickles for extra tang

Keeps well refrigerated for up to 2 days

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