Throw out all your other potato salad recipes! MDFMA staffer Heather Hulsey's zippy potato salad is the only one you need. Protip: Tastes even better if made a day or two in advance.
Prep Time: 15m
Cook Time: 20m
2 pounds tiny thin-skinned potatoes
½ large red onion, diced
2 celery stalks, diced
1/4 cup chopped fresh dill
1/4 cup chopped fresh flat-leaf parsley
1 cup mayonnaise
3 tablespoons Dijon mustard
1 tablespoon celery seed
1 tablespoon white vinegar
1 small lemon, juiced
1 packet of stevia
A sprinkle of cayenne pepper, to taste
Salt and pepper, to taste
- Bring a pot of salted water to a boil. Boil the potatoes until fork tender but not mushy, about 20 minutes. Drain, then rinse in cold water, and cut in quarters. If you have an Instapot: Instant Pot directions: Place tiny potatoes in the Instant Pot with ½ cup of water and teaspoon of salt. Set to high-pressure cook for 3 minutes. Natural release. Drain, and run potatoes under cold water. Cut into quarters.
- Place the warm potatoes in a large bowl and toss with onion, celery, dill, and parsley.
- In another bowl, stir together mayonnaise, mustard, celery seed, vinegar, lemon, stevia, and cayenne. Check seasoning.
- Add the dressing to the vegetable mixture as needed. You may not need all of it. Toss gently to coat taking care not to mash the potatoes. Season with salt and pepper.
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