Description
A warm, tangy, and flavorful potato salad with red potatoes, a vinegar-based dressing, and a hint of sweetness. It’s the perfect dish for a busy day, a family meal, or a picnic. Quick to prepare, satisfying, and full of personality!
Ingredients
Scale
- 1.5 lbs red potatoes (or Yukon Gold potatoes)
- 1/2 cup red onion, finely diced
- 1/4 cup apple cider vinegar
- 2 tbsp Dijon mustard
- 1/4 cup olive oil
- 1 tsp sugar
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped
- Optional: 1/2 cup crispy bacon, crumbled
Instructions
- Scrub the potatoes clean and cut them into bite-sized cubes. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender, about 10–12 minutes. Drain well.
- In a small bowl, whisk together the apple cider vinegar, Dijon mustard, olive oil, sugar, salt, and pepper. Adjust the seasoning to taste.
- Place the warm potatoes in a large mixing bowl. Add the diced red onion and pour the dressing over the top. Toss gently to coat.
- Sprinkle the chopped parsley over the salad and fold in the crumbled bacon if using. Toss again.
- Let the salad sit for a few minutes to allow the flavors to meld together, then serve warm, at room temperature, or chilled.