Ingredients
Scale
- 2 pounds baby potatoes (red or yellow)
- ½ cup white vinegar (or apple cider vinegar)
- 3 tablespoons olive oil
- 2 tablespoons mayonnaise (optional, for creaminess)
- 1 tablespoon Dijon mustard
- 2 green onions, finely chopped
- 1 celery stalk, finely diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Wash the baby potatoes thoroughly. Cut larger potatoes in half, leaving smaller ones whole.
- Place potatoes in a large pot and cover with cold water. Add 1 teaspoon salt.
- Bring to a boil over medium-high heat, then reduce heat and simmer for 12–15 minutes until fork-tender.
- Drain the potatoes and place them in a large mixing bowl while still warm.
- Pour half of the vinegar over the hot potatoes, tossing gently. Let them sit for 10 minutes to absorb flavor.
- In a small bowl, whisk together olive oil, remaining vinegar, Dijon mustard, garlic powder, onion powder, salt, and pepper. If desired, whisk in mayonnaise for a creamier dressing.
- Add chopped celery and green onions to the potatoes.
- Pour the dressing over the salad and toss gently until well coated.
- Taste and adjust seasoning, adding more vinegar or salt if needed.
- Cover and refrigerate for at least 1 hour to allow flavors to develop.
- Garnish with chopped parsley just before serving.
Notes
For stronger tang, increase vinegar slightly.
For a creamier salad, add extra mayonnaise.
This salad can be served warm or chilled.
- Prep Time: 10
- Cook Time: 15