The Best Potato Salad

  • Yield 8 servings
  • Prep 20 mins
  • Cook 20 mins

Salad trends come and go, but potato salad never goes out of style. What summer picnic would be complete without it?


2 pounds baby red potatoes, unpeeled
1/4 cup chopped parsley or fresh cilantro, rinsed, dried and chopped
1/2 cup reduced-fat oil and vinegar salad dressing
2 tablespoons Dijon mustard
1 bunch green onions, thinly sliced on diagonal
2 -- garlic cloves, minced
1/2 cup diced celery
1/4 cup chopped dill pickle
-- Salt to taste
1/2 teaspoon ground black pepper


  1. Boil potatoes until cooked through but not too soft, about 15 to 20 minutes. Drain and cool until just warm. Dice potatoes 1/2 inch; place in a large bowl.
  2. Mix oil and vinegar dressing with mustard, sprinkle onto the warm potatoes to absorb the dressing.
  3. Add herbs, green onion, garlic, celery and pickle and mustard. Toss well, taking care not to break up the potatoes or tear the skins.
  4. Season with salt, pepper, and more vinaigrette as needed. Stir gently and let stand 30 minutes before serving.
Recipe by Naomi Kakiuchi. Reprinted with permission from John Wiley & Sons, Inc. The American Dietetic Association's Cooking Healthy Across America (Wiley, 2004). 



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