Description
A creamy and tangy twist on classic potato salad made with tender Yukon Gold potatoes, balsamic vinegar, Dijon mustard, and fresh herbs. Perfect for gatherings, picnics, and family meals.
Ingredients
2 ½ pounds (1.1 kg) Yukon Gold potatoes, cut into 1-inch cubes
1 tablespoon (15 ml) salt (for boiling water)
¾ cup (180 ml) mayonnaise
2 tablespoons (30 ml) balsamic vinegar
1 tablespoon (15 ml) Dijon mustard
1 teaspoon (5 ml) honey
½ teaspoon (2.5 ml) garlic powder
½ teaspoon (2.5 ml) freshly ground black pepper
¾ teaspoon (4 g) fine sea salt
½ cup (75 g) finely diced red onion
½ cup (75 g) finely diced celery
2 tablespoons (8 g) chopped fresh parsley
2 tablespoons (8 g) chopped fresh chives
Optional: 2 hard-boiled eggs, chopped
Instructions
Place cubed potatoes in a large pot, cover with cold water, and add 1 tablespoon (15 ml) salt. Bring to a boil, then simmer 10–15 minutes until fork-tender. Drain well and cool slightly.
In a large bowl, whisk together mayonnaise, balsamic vinegar, Dijon mustard, honey, garlic powder, black pepper, and sea salt until smooth.
Add warm potatoes to the dressing and gently fold to coat evenly.
Stir in red onion, celery, parsley, and chives. Mix gently.
Cover and refrigerate at least 1 hour before serving. Stir before serving and adjust seasoning if needed.
Notes
For best flavor, prepare up to 24 hours in advance. If the salad thickens after chilling, stir in 1–2 tablespoons (15–30 ml) mayonnaise before serving. Store refrigerated in an airtight container for up to 4 days. Do not freeze.
- Prep Time: 15 minutes
- Cook Time: 15 minutes