Veggie Potato Salad

This Veggie Potato Salad is a vibrant, wholesome twist on the classic picnic favorite, packed with fresh vegetables and a tangy, creamy dressing. Featuring tender Yukon Gold potatoes, sweet carrots, crisp celery, and bursts of flavor from red bell pepper, red onion, and peas, this dish is a colorful celebration of texture and taste. The dressing—made with mayonnaise, Dijon mustard, apple cider vinegar, and a touch of honey—adds a perfect balance of creaminess and zing. Finished with a sprinkle of fresh parsley, this easy-to-make salad is ideal for summer barbecues, potlucks, or as a make-ahead side dish for family dinners. Ready in under 40 minutes and served chilled, this satisfying and nutrient-packed recipe is sure to become a mealtime favorite!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 pounds Yukon Gold potatoes
• 2 medium Carrots
• 2 Celery stalks
• 1 medium Red bell pepper
• 0.5 medium Red onion
• 1 cup Frozen peas
• 0.5 cup Mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Honey
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley

Directions

Step 1

Wash and peel the Yukon Gold potatoes, then cut them into bite-sized cubes (about 1-inch pieces).

Step 2

Place the potato cubes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 10-12 minutes, or until the potatoes are fork-tender. Drain and set aside to cool.

Step 3

While the potatoes cook, peel and dice the carrots into small cubes. Steam or cook them in boiling water for 4-5 minutes, or until just tender. Drain and let cool.

Step 4

Dice the celery stalks, red bell pepper, and red onion into small, even pieces.

Step 5

In a small saucepan, blanch the frozen peas in boiling water for 1-2 minutes until bright green, then drain and rinse under cold water to stop the cooking process.

Step 6

In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and black pepper until smooth and well combined.

Step 7

Add the cooled potatoes, carrots, celery, bell pepper, onion, and peas to the bowl with the dressing. Gently toss everything together until evenly coated.

Step 8

Chop the fresh parsley and sprinkle it over the salad. Gently fold in to mix.

Step 9

Taste and adjust seasonings if needed. Cover and refrigerate for at least 1 hour to allow the flavors to meld.

Step 10

Serve chilled as a side dish and enjoy!

Nutrition Facts

Serving size	(1383.8g)

Amount per serving	% Daily Value*
Calories	1765.9

Total Fat 90.9g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat g
Cholesterol 117.6mg	0%
Sodium 3121.4mg	0%
Total Carbohydrate 221.6g	0%
Dietary Fiber 23.3g	0%
Total Sugars 25.3g
Protein 28.7g	0%

Vitamin D 0IU	0%
Calcium 226.7mg	0%
Iron 10.2mg	0%
Potassium 4585.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.0%

Protein: 6.3%

Carbs: 48.7%