Bluegrass Seniors Magazine
Recipes
Zesty Southern Potato Salad
Zesty Southern Potato Salad
This lighter take on classic potato salad skips the mayo and brings the flavor with tangy mustard, crisp red onion, fresh herbs, and a little southern charm. It’s perfect for warm-weather gatherings, picnics, or a healthy side dish that still tastes like home.
Ingredients:
- 2 lbs red or Yukon gold potatoes, scrubbed and cubed
- ¼ cup red onion, finely chopped
- 2 tablespoons chopped fresh parsley or cilantro
- 2 tablespoons whole grain mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Optional: 1 celery stalk, finely diced or a few green onions sliced
Instructions:
- Boil the potatoes: Place cubed potatoes in a pot of salted water. Bring to a boil and cook for 10–12 minutes, or until fork tender but not falling apart. Drain and let cool slightly.
- Make the dressing: In a small bowl, whisk together the whole grain mustard, Dijon mustard, apple cider vinegar, and olive oil. Add a pinch of salt and pepper to taste.
- In a large bowl, combine the warm potatoes, chopped onion, fresh herbs, and dressing. Gently toss until everything is coated.
- Chill or serve right away: This salad is great served warm, room temperature, or chilled. The flavor deepens as it sits, so it's even better the next day.
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