Description
A fresh twist on traditional potato salad, featuring baby potatoes and a creamy dressing with a hint of smokiness.
Ingredients
- 2 pounds baby potatoes, halved
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup celery, diced
- 1 cup red bell pepper, diced
- 1/2 cup green onions, sliced
- 1/4 cup fresh parsley, chopped
- 2 hard-boiled eggs, chopped (optional)
Instructions
- Place the halved baby potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook for 15-20 minutes, or until the potatoes are fork-tender. Drain and let cool completely.
- In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth.
- Once the potatoes are cool, add them to the bowl with the dressing. Gently fold in the diced celery, red bell pepper, green onions, and parsley. If using, add the chopped hard-boiled eggs.
- Taste and adjust seasoning if necessary. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- For a lighter version, substitute Greek yogurt for half of the mayonnaise.
- Add cooked bacon bits for a smoky flavor and extra crunch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg