Mayonnaise-based potato salad is great — but we like this one even more! The vinaigrette dressing (a fancy way to say oil-and-vinegar) makes it tangy and delicious. If you like, you can prepare the other ingredients — including the dressing — while the potatoes are cooking.
kitchen gear
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Cutting board
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Sharp knife (adult needed)
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Measuring spoons
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Medium-sized pot
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Colander or strainer
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Medium-sized bowl
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Rubber spatula
Ingredients
- 2 pounds russet potatoes, scrubbed and cut into 1⁄2-inch chunks
- 2 tablespoons vinegar
- 2 tablespoons olive oil
- 1 teaspoon mustard
- 1⁄2 teaspoon kosher salt
- 2 celery stalks, thinly sliced
- 2 scallions, roots trimmed off and greens and whites chopped
- 1⁄4 cup finely chopped fresh parsley leaves
Notes
Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.
- Put the potatoes and 1 tablespoon vinegar in the pot. Cover with cold water and put the pot on the stove. Turn the heat to high and bring to a boil. Cook until the potatoes are tender, 10-15 minutes. Drain the potatoes in the colander or strainer and transfer them to the bowl.
- While the potatoes are cooking, put the remaining 1 tablespoon vinegar, the oil, mustard, and salt in the bowl and mix to combine.
- Add the cooked potatoes to the bowl with the vinegar and stir gently with the spatula, and set aside to cool to room temperature.
- Add the celery, scallions, and parsley and mix gently.
- Serve right away, or cover and refrigerate up to 2 days.
Notes
Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.
- Put the potatoes and 1 tablespoon vinegar in the pot. Cover with cold water and put the pot on the stove. Turn the heat to high and bring to a boil. Cook until the potatoes are tender, 10-15 minutes. Drain the potatoes in the colander or strainer and transfer them to the bowl.
- While the potatoes are cooking, put the remaining 1 tablespoon vinegar, the oil, mustard, and salt in the bowl and mix to combine.
- Add the cooked potatoes to the bowl with the vinegar and stir gently with the spatula, and set aside to cool to room temperature.
- Add the celery, scallions, and parsley and mix gently.
- Serve right away, or cover and refrigerate up to 2 days.
