Memorial Day Picnic Potato Salad with Dijon Vinaigrette

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A bright and creamy potato salad featuring tender potatoes tossed in a zesty Dijon vinaigrette, ideal for summer cookouts and remembrance gatherings. This American-inspired salad recipe, ready in about 30 minutes, pairs red onion, finely chopped, celery stalks, finely chopped, fresh parsley, chopped into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 210 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 6 American cuisine 210 cal/serving

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Ingredients

2 lbs Yukon gold potatoes, diced into 1-inch cubes
1/4 cup red onion, finely chopped
2 celery stalks, finely chopped
2 tbsp fresh parsley, chopped
2 tbsp Dijon mustard
2 tbsp apple cider vinegar
1/4 cup olive oil
1 tbsp honey
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Place 2 lbs diced Yukon gold potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt and bring to a boil over high heat. Reduce heat to medium and simmer for 12-15 minutes until potatoes are tender but not falling apart. Drain and let cool.
Step 2: In a large mixing bowl, whisk together 2 tbsp Dijon mustard, 2 tbsp apple cider vinegar, 1/4 cup olive oil, 1 tbsp honey, 1/2 tsp black pepper, and an additional pinch of salt until emulsified.
Step 3: Add the cooled potatoes, 1/4 cup finely chopped red onion, 2 finely chopped celery stalks, and 2 tbsp chopped fresh parsley to the bowl. Toss gently to coat all ingredients evenly with the vinaigrette.
Step 4: Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.