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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
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: Mediterranean
Calories: 281
Ingredients Cooking Instructions Nutrition Notes

Ingredients
  

  • 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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