Savory Potato Salad

Vegetarian
Gluten Free
Dairy Free
Health score
19%
Savory Potato Salad
45 min.
8
337kcal

Suggestions


Are you ready to elevate your side dish game with a dish that’s not only delicious but also caters to a variety of dietary preferences? Introducing our Savory Potato Salad—a delightful dish that is vegetarian, gluten-free, and dairy-free! With its vibrant mix of fresh ingredients and bold flavors, this potato salad brings a refreshing twist to a classic favorite.

Imagine tender red potatoes, perfectly cooked and tossed with a zesty blend of Dijon mustard, red wine vinegar, and a hint of lemon zest. The richness of the mayonnaise is balanced by the peppery arugula and aromatic parsley, creating a delightful contrast that keeps each bite interesting. Enhanced with minced celery and a splash of vegetable soup mix, this salad is not just about potatoes; it’s a medley of flavors that come together in harmony.

This dish is perfect for summer barbecues, potlucks, or as a stand-alone light meal. With just 337 calories per serving, it’s a guilt-free indulgence that will leave you satisfied. And the best part? It can be prepared in just under 45 minutes! Whether you serve it immediately or chill it for later, our Savory Potato Salad is bound to become a staple at your table. Dive into this delightful recipe and discover how potatoes can truly shine in the spotlight!

Ingredients

  • 0.5 cup arugula packed coarsely chopped
  • stalks celery minced
  • teaspoons dijon mustard 
  •  lemon zest 
  • cup mayonnaise 
  • 0.3 cup parsley packed coarsely chopped
  • servings bell pepper 
  • tablespoons onion red minced
  • pounds potatoes - remove skin red scrubbed
  • 0.3 cup red wine vinegar 
  • oz savory vegetable 

Equipment

  • bowl
  • knife
  • plastic wrap
  • dutch oven

Directions

  1. Cover potatoes with 1 inch of cold water in a large pot or Dutch oven. Bring to a boil, then reduce heat to medium. Cook until potatoes are tender and a knife inserted in center of a potato meets no resistance, 25 to 30 minutes.
  2. Drain and let cool slightly. When potatoes are cool enough to handle, chop into 1-inch pieces and place in a large bowl. Toss potatoes with soup mix, vinegar and pepper to taste. Cover bowl with plastic wrap and refrigerate until cool, 20 to 25 minutes.
  3. Toss potatoes with celery, onion, mustard, mayonnaise and lemon zest. Fold in arugula and parsley. Taste and adjust seasoning, if necessary.
  4. Serve immediately, or chill, covered, until ready to use.

Nutrition Facts

Calories337kcal
Protein5.33%
Fat56.24%
Carbs38.43%

Properties

Glycemic Index
35.25
Glycemic Load
1.29
Inflammation Score
-9
Nutrition Score
20.574347762958%

Flavonoids

Apigenin
4.33mg
Luteolin
0.58mg
Isorhamnetin
0.18mg
Kaempferol
0.52mg
Myricetin
0.28mg
Quercetin
1.93mg

Nutrients percent of daily need

Calories:337.03kcal
16.85%
Fat:21.51g
33.09%
Saturated Fat:3.4g
21.22%
Carbohydrates:33.08g
11.03%
Net Carbohydrates:28.06g
10.2%
Sugar:5.81g
6.46%
Cholesterol:11.76mg
3.92%
Sodium:236.94mg
10.3%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.59g
9.18%
Vitamin C:114.54mg
138.84%
Vitamin K:89.29µg
85.04%
Vitamin A:2776.48IU
55.53%
Potassium:994.89mg
28.43%
Vitamin B6:0.53mg
26.34%
Fiber:5.02g
20.06%
Folate:75.64µg
18.91%
Manganese:0.36mg
18.15%
Vitamin E:2.17mg
14.44%
Vitamin B3:2.8mg
14.01%
Phosphorus:138mg
13.8%
Copper:0.26mg
12.99%
Vitamin B1:0.19mg
12.89%
Magnesium:51.38mg
12.84%
Iron:1.87mg
10.41%
Vitamin B5:0.81mg
8.11%
Vitamin B2:0.14mg
7.95%
Zinc:0.86mg
5.74%
Calcium:36.75mg
3.68%
Selenium:2.07µg
2.96%
Source:My Recipes