Paul Revere Potato Salad

Vegetarian
Gluten Free
Dairy Free
Health score
6%
Paul Revere Potato Salad
45 min.
12
278kcal

Suggestions


Discover a delightful twist on a classic favorite with our Paul Revere Potato Salad! This vibrant and hearty side dish is perfect for summer picnics, barbecues, or family gatherings, and best of all, it caters to a variety of dietary preferences. This salad is entirely vegetarian, gluten-free, and dairy-free, making it an accessible option for anyone looking to enjoy a refreshing, flavorful accompaniment to their meals.

At the heart of this dish are tender red potatoes, which provide a wonderful base for a medley of fresh ingredients. Complemented by the bright notes of scallions and crisp celery, each bite is bursting with texture and flavor. The addition of tangy tarragon vinegar and zesty whole-grain mustard elevate this salad, marrying harmoniously with a creamy mayonnaise dressing and vibrant parsley. With just the right amount of seasoning, this potato salad will surely impress your guests and leave them asking for the recipe!

Ready in just 45 minutes and serving up to 12 people, it’s perfect for large gatherings or meal prep for the week ahead. Embrace the art of summer cooking with this simple yet exquisite Paul Revere Potato Salad, and let it become a staple in your kitchen repertoire!

Ingredients

  •  bay leaves 
  • ribs celery chopped
  • cloves garlic peeled
  • cup mayonnaise 
  • 0.5 cup parsley chopped
  • pounds potatoes red cut into 1-inch pieces
  • 12 servings salt and pepper 
  • bunch scallions chopped
  • tablespoons tarragon vinegar 
  • 0.3 cup vegetable oil 
  • tablespoon whole-grain mustard 

Equipment

  • bowl
  • dutch oven

Directions

  1. Bring potatoes, bay leaves, garlic and cold, salted water to cover to a boil in a Dutch oven. Simmer until potatoes are tender, about 12 minutes.
  2. Drain. Discard bay leaves and garlic.
  3. Combine scallions, celery, vegetable oil, vinegar and mustard in a bowl. Season with salt and pepper.
  4. Add potatoes.
  5. Stir in mayonnaise and parsley and serve at room temperature or slightly chilled.

Nutrition Facts

Calories278kcal
Protein4.67%
Fat59.93%
Carbs35.4%

Properties

Glycemic Index
21.5
Glycemic Load
0.21
Inflammation Score
-5
Nutrition Score
11.366956342822%

Flavonoids

Apigenin
5.58mg
Luteolin
0.1mg
Kaempferol
0.08mg
Myricetin
0.38mg
Quercetin
1.24mg

Nutrients percent of daily need

Calories:278.05kcal
13.9%
Fat:18.8g
28.92%
Saturated Fat:2.94g
18.38%
Carbohydrates:24.98g
8.33%
Net Carbohydrates:22.09g
8.03%
Sugar:2.24g
2.49%
Cholesterol:7.84mg
2.61%
Sodium:360.55mg
15.68%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.3g
6.59%
Vitamin K:90.29µg
85.99%
Potassium:733.48mg
20.96%
Vitamin C:17.16mg
20.8%
Vitamin B6:0.28mg
13.87%
Manganese:0.25mg
12.52%
Fiber:2.89g
11.54%
Copper:0.22mg
10.87%
Phosphorus:102.62mg
10.26%
Magnesium:36.69mg
9.17%
Vitamin B3:1.81mg
9.07%
Folate:35.77µg
8.94%
Vitamin B1:0.13mg
8.86%
Iron:1.38mg
7.69%
Vitamin E:1.05mg
7.01%
Vitamin A:285.18IU
5.7%
Vitamin B5:0.49mg
4.9%
Zinc:0.59mg
3.92%
Vitamin B2:0.06mg
3.53%
Calcium:26.81mg
2.68%
Selenium:1.78µg
2.54%
Source:My Recipes