Memorial Day Southern Red Potato Salad with Mustard Vinaigrette

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

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 refreshing Southern-style red potato salad tossed in a tangy mustard vinaigrette perfect for Memorial Day gatherings. This Southern-inspired salad recipe, ready in about 30 minutes, pairs red potatoes, quartered, red onion, finely diced, celery stalks, diced 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 220 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 Southern cuisine 220 cal/serving

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Ingredients

2 lbs red potatoes, quartered
1/2 cup red onion, finely diced
2 celery stalks, diced
1/4 cup fresh parsley, chopped
2 tbsp Dijon mustard
3 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 quartered red potatoes in a large pot of salted water and bring to a boil over high heat. Cook for 12-15 minutes until potatoes are tender but not falling apart, then drain and cool slightly.
Step 2: In a small bowl, whisk together 2 tbsp Dijon mustard, 3 tbsp apple cider vinegar, 1/4 cup olive oil, 1 tbsp honey, 1 tsp salt, and 1/2 tsp black pepper until emulsified to create the vinaigrette.
Step 3: In a large bowl, combine the warm potatoes, 1/2 cup finely diced red onion, 2 diced celery stalks, and 1/4 cup chopped fresh parsley. Pour the vinaigrette over and gently toss until all ingredients are evenly coated.
Step 4: Chill the salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld.