Recipe information
Yield
8 Servings
Ingredients
2
pounds medium red-skinned potatoes
Kosher salt
1
/2 cup mayonnaise
1
/4 cup chopped flat-leaf parsley
2
tablespoons sweet pickle relish
2
tablespoons whole grain Dijon mustard
1
tablespoon white balsamic vinegar
Freshly ground black pepper
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Preparation
Step 1
Place potatoes in a large pot; add cold water just to cover; season with salt. Bring to a boil; cook until tender, 30–45 minutes. Drain potatoes; let cool for 30 minutes.
Step 2
Meanwhile, whisk mayonnaise, parsley, relish, Dijon mustard, and vinegar in a small bowl. Season dressing with salt and pepper.
Step 3
Using a spoon or butter knife, peel potatoes; cut into 1/2-inch cubes. Place potatoes in a large bowl. Season with salt and pepper; toss to coat. Add dressing just to coat; stir gently to blend. DO AHEAD: Potato salad can be made 1 day ahead. Cover and chill salad and any remaining dressing separately. Add more dressing to salad before serving, if desired.
Nutrition Per Serving
One serving contains: Calories (kcal) 200 Fat (g) 11 Saturated Fat (g) 1.5 Cholesterol (mg) 5 Carbohydrates (g) 22 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 3 Sodium (mg) 270