Description
A refreshing no-fuss salad with creamy potatoes, crunchy vegetables, and tangy dressing. Perfect for summer picnics with its balance of texture and brightness.
Ingredients
2 lbs Russet Potatoes
1 Yellow Onion
2 cups Celery Stalks
2 Green Bell Peppers
1 tbsp Dry Mustard
3 tbsp White Vinegar
1 tsp Kosher Salt
½ tsp Ground Black Pepper
2 tbsp Cold Water (for marinating)
Instructions
Chop onions and celery using a sharp knife while cold
Cover cubed potatoes in cold water, add ½ tsp salt, bring to boil, then simmer 12 minutes
Transfer cooked potatoes to ice bath for 5 minutes
Toss onions/celery in vinegar for 15 minutes
In large bowl, whisk mustard, remaining vinegar, salt, and pepper
Toss all ingredients, starting with ¾ dressing
Refrigerate 2-4 hours before serving
Notes
Use waxy potatoes like Yukon Gold for creamier texture
Red onions add sweeter layers; jicama offers a tropical twist
Apple cider vinegar provides tangier notes
Uniform potato cubes ensure even cooking
Add dressing gradually to prevent sogginess
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Boiling and Chilling
- Cuisine: Contemporary American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 6g
- Sodium: 140mg
- Fat: 4g
- Saturated Fat: 0.6g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg