Vegetable Potato Salad Recipe

Vegetable Potato Salad Recipe


  • pounds baby red potatoes cut into small pieces
  • 2 tablespoons apple cider vinegar
  • 1 cup 250mls reduced fat mayonnaise
  • 1 tablespoon lemon zest
  • 1 garlic clove minced
  • Sea salt and freshly ground pepper to taste
  • 1 tablespoon Dijon mustard
  • 2 carrots grated
  • ½ cup chopped celery
  • ½ cup sliced radishes
  • ½ red onion thinly sliced
  • ¼ cup finely chopped fresh parsley


  • Cook potatoes in salted water in a large pan, bring the water to a boil and then turn it down to a simmer for 7 to 10 minutes or until just cooked, do not overcook!
  • While the potatoes are cooking mix together the cider vinegar, mayo, dijon mustard, lemon zest garlic and pepper.
  • Once the potatoes are cooked, drain and place them in a large bowl and chill.
  • When the potatoes are fully cooled add in the mayo mixture and the remaining vegetables and parsley, stir with a wooden spoon to combine.
  • Taste and add salt and more pepper if necessary.
  • Cover and chill 1 to 24 hours before serving.

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