Description
A vibrant, tangy potato salad with a refreshing twist perfect for summer gatherings.
Ingredients
Scale
- 2 pounds of Yukon Gold potatoes
- 1 cup of diced cucumbers
- 1/2 cup of red onion
- 1/2 cup of cherry tomatoes, halved
- 1/4 cup of fresh parsley, chopped
- 3/4 cup of apple cider vinegar
- 1 tablespoon of Dijon mustard
- Salt and pepper to taste
Instructions
- Boil the potatoes: Start by washing your Yukon Gold potatoes thoroughly, then cube into bite-sized pieces. Cook in cold, salted water for 10-15 minutes until tender but not falling apart.
- Chop your veggies: While potatoes are boiling, chop the cucumbers, red onion, cherry tomatoes, and parsley to uniform sizes.
- Make the dressing: In a bowl, whisk together the apple cider vinegar, Dijon mustard, and salt and pepper.
- Combine everything: Once potatoes are tender, drain and let cool slightly. Toss warm potatoes with chopped veggies and dressing.
- Chill the salad: Cover and refrigerate for at least 30 minutes to meld flavors.
- Serve & enjoy: Stir gently, adjust seasoning, and serve your delightful Vinegar Potato Salad!
Notes
Can be made a day in advance; actually tastes better the next day.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 1.5g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: potato salad, vinegar salad, summer side dish, healthy recipes, vegetarian salad