Peppered Potato Salad
Give your summer gatherings a flavorful upgrade with this irresistible Peppered Potato Salad, a crowd-pleasing side dish that’s as simple as it is satisfying. Featuring tender baby potatoes coated in a creamy dressing made with tangy Dijon mustard, apple cider vinegar, and a bold kick of freshly cracked black pepper, this recipe strikes the perfect balance between zesty and savory. Fresh parsley, crunchy celery, and vibrant green onions add layers of texture and brightness, while a sprinkle of optional smoked paprika offers an enticing touch of smoky allure. Ready in just 35 minutes, this easy potato salad is ideal for picnics, barbecues, or any occasion where comfort food meets sophistication. Serve it chilled or at room temperature to let the harmonious flavors shine!
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Ingredients
- 900 grams baby potatoes
- 120 grams mayonnaise
- 30 grams Dijon mustard
- 15 ml apple cider vinegar
- 15 ml olive oil
- 20 grams fresh parsley, chopped
- 30 grams green onions, chopped
- 50 grams celery, finely diced
- 5 grams black pepper, freshly cracked
- 5 grams salt
- 2 grams garlic powder
- 2 grams smoked paprika (optional)
Directions
Step 1
Wash the baby potatoes thoroughly to remove any dirt. Leave the skins on for added texture and flavor.
Step 2
Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
Step 3
Bring the water to a boil over high heat. Once boiling, reduce the heat to a gentle simmer and cook the potatoes until they are fork-tender, about 15-20 minutes.
Step 4
While the potatoes are cooking, make the dressing. In a medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, olive oil, fresh cracked black pepper, salt, and garlic powder until smooth and well combined.
Step 5
When the potatoes are cooked, drain them and allow them to cool for about 10 minutes. Once they are cool enough to handle, cut them into bite-sized chunks. For smaller potatoes, halve them; for larger ones, quarter them.
Step 6
In a large mixing bowl, combine the chopped potatoes, chopped parsley, green onions, and diced celery.
Step 7
Pour the dressing over the potato mixture and gently toss to coat all ingredients evenly. Be careful not to mash the potatoes while mixing.
Step 8
Taste and adjust seasoning as needed (add more salt, pepper, or vinegar to suit your preference).
Step 9
Sprinkle smoked paprika on top if desired for a subtle smoky flavor and garnish.
Step 10
Refrigerate the potato salad for at least 30 minutes before serving to let the flavors meld together.
Step 11
Serve chilled or at room temperature. Enjoy!
Nutrition Facts
| Serving size | (1193.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1775.0 |
| Total Fat 107.3g | 0% |
| Saturated Fat 10.3g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 117.6mg | 0% |
| Sodium 3039.6mg | 0% |
| Total Carbohydrate 192.5g | 0% |
| Dietary Fiber 16.8g | 0% |
| Total Sugars 8.3g | |
| Protein 20.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 244.7mg | 0% |
| Iron 10.3mg | 0% |
| Potassium 4287.3mg | 0% |
Source of Calories