This is my favorite potato salad — simple, bright, and full of flavor. Everyone seems to crave the perfect potato salad at some point, and this one usually hits the spot.
As a child, potato salad was near the top of my list, right after tomato and cucumber salad, so I admit to a bit of a potato obsession.
Because it pairs so well with fish, this salad often appears during fasting periods or whenever fish is on the menu.
I used to call it Red Potato Salad, but really any potato variety works well here, so don’t feel limited.
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The recipe is straightforward: potatoes, onions, salt, and a splash of white vinegar. It’s so good I could easily eat the entire bowl myself — not that I’m boasting, just honest about my love of food.
Over the years I’ve made a lighter, healthier version of this salad that still delivers great color and texture. It’s fresh, tasty, and perfectly suited to warm-weather meals.
My daughter loves this salad. The boys can be picky, but this one usually wins her over — perhaps because we share similar tastes.
There is a short video demonstrating how to prepare this easy potato salad, including a recent reel on the Instagram account. Give it a try — it’s egg-free, mayonnaise-free, vegan-friendly, light, and full of flavor.
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Easy Potato Salad
10 minutes
40 minutes
15 minutes
1 hour 5 minutes
Ingredients
- 7-8 medium potatoes (use more if they are small), boiled and diced
- 2 celery stalks, diced
- 1/2 red onion, diced
- 3 green onions, chopped
- 4 or more sweet peppers, any color, diced
- Salt to taste
Seasoning:
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon chili powder
- 1/2 teaspoon dried parsley or 2–3 tablespoons fresh parsley, chopped
- 1/4 teaspoon garlic powder
Dressing / Vinaigrette:
- 2–3 tablespoons vinegar
- 2–3 tablespoons olive oil
Garnish:
- Chopped parsley
Instructions
-
Wash the potatoes and place them in a large pot. Add about 1 tablespoon of salt and enough water to cover the potatoes. Boil for 30–40 minutes depending on size and variety. Test doneness with a fork or knife; the potatoes should be cooked through but not mushy. Drain and cool in cold water for about 10 minutes. I generally plan on two potatoes per person.
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Remove the skins with a knife — they should come off easily — or leave them on if you prefer, especially with small new potatoes. Rinse under cold water and let cool completely. Cut the potatoes into bite-size chunks or slices. Chop the celery, red onion, green onions, and peppers.
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Combine the potatoes and vegetables in a large bowl. Sprinkle the seasoning over the salad, then drizzle the vinegar and olive oil. Toss gently to coat without mashing the potatoes. Adjust salt and chili powder to taste. Garnish with chopped flat-leaf parsley before serving.
Notes
If you use small new potatoes, you can skip peeling them. Use the vegetables you have on hand — the onion and pepper combination works really well. This salad keeps well in the fridge for a day or two and tastes even better after the flavors meld.
Nutrition Information
Yield
4
Serving Size
1
Amount Per Serving
Calories 591Total Fat 21gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 17gCholesterol 0mgSodium 364mgCarbohydrates 93gFiber 11gSugar 11gProtein 11g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
Did you make this recipe?
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