Loaded Potato Salad

If you know me, you know I love a good potato. I would eat them everyday if I could (and often times, I do)! Boiled, mashed and roasted potatoes, anything goes. But, fries and potato salad are my jam!

My Loaded Potato Salad recipe will change the way you look at potato salad. There are two camps of people - creamy potato salad and vinaigrette based. Don’t get me wrong, I like a good creamy version but when it comes to potato salad, vinaigrette is where it’s at and how I roll! It’s light, refreshing, tangy and really let’s the potato sing!

My potato salad is made with baby potatoes, celery, carrots, green onions, shallot, parsley and is coated in lemon and honey mustard vinaigrette. It’s so tangy, zesty and sweet and really complements all the ingredients in this dish.

This salad is the perfect make ahead dish. Like a fine wine, it gets better with age! Make it for a weekday or weekend lunch or dinner or serve it at your next party, barbecue or 4th of July celebration. Grab a spoon and come and cook with me! Serve and enjoy!

For more fun and exciting salad ideas, try my Simple Cobb Salad, French Carrot Salad, Chickpea Salad and Easy Macaroni Salad recipes!

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Serves: 8

Ingredients:

Potatoes

• 3 lbs baby potatoes

• 1/2 Tbsp coarse salt
  

• 2 celery stalks, cut in half lengthwise and thinly sliced

• 2 carrots, peeled and grated

• 3 green onions, thinly sliced

• 1 shallot, peeled and finely chopped

• 1/3 cup parsley leaves and stems, finely chopped

Lemon & Honey Mustard Vinaigrette

• 1/2 cup extra virgin olive oil

• 3 Tbsp red wine vinegar

• 1 Tbsp lemon juice

• Zest of 1 lemon

• 1 clove of garlic, peeled and minced

• 1 1/2 tsp honey Dijon mustard

• 1 tsp dried dill weed

• 1/2 tsp coarse salt

• 1/4 tsp ground pepper

Instructions:

1. To a large stockpot, add the potatoes and salt and cover with water. Turn the heat onto the highest heat setting and boil the potatoes for 25 minutes or until fork tender. Drain and set aside to fully cool.

2. While the potatoes are cooking, add the oil, vinegar, lemon juice and zest, garlic, mustard, dill, salt and pepper to a large bowl and give it a whisk until all the ingredients are fully combined.

3. To the same mixing bowl, add the celery, carrots, green onions, shallots and parsley and, using a large spoon, give it a good mix.

4. Once the potatoes have cooled, cut them in half. Then, add the potatoes to the large bowl, and gently fold them in. Refrigerate for at least 1 hour to allow the flavours to meld. Serve and enjoy!