This refreshing and flavorful potato salad is the perfect addition to any summer meal. The creamy dressing is packed with fresh herbs and tangy mustard, and the tender potatoes are mixed with chopped vegetables for freshness and crunch.

Quick Info

⏱️ 65 min • 🍽️ 6 servings • ⭐ 97%

Nutrition

438 cal • 5g protein • 44g carbs • 25g fat

Tags

[North American] • [Dairy-Free] • [Gluten-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Sides] • [Under 1 Hour]

Ingredients

• 2 pounds small red potatoes, scrubbed and halved
• 1 tablespoon salt
• 2 ears of corn
• 1 tablespoon Dijon mustard
• 3 tablespoons pickle juice, divided
• 1 red bell pepper
• 1 cup vegan or regular mayonnaise
• ½ teaspoon paprika
• 1 teaspoon pepper
• ½ cup diced celery
• ⅓ cup coarsely chopped dill pickles
• ¼ cup chopped red onion
• ⅓ cup chopped green onions
• 2 tablespoons minced fresh dill
• 2 tablespoons chopped fresh chives, for garnish

Instructions Preview

1. Place the potatoes in a large pot with eno…
2. Once boiling, uncover, add 1 tablespoon of…
3. Transfer the potatoes to a large bowl. Com…

…and 6 more steps

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Recipe by: Gwenaelle Le Cochennec • From: Tasty: Tasty Vegetarian