Potato Salad

Name: Potato Salad
Cuisine: American
Ingredients: 1.5 lbs baby red or Yukon gold potatoes, quartered; 3 stalks celery, finely diced; 1/3 cup sun-dried tomatoes, packed in oil and finely chopped (save 1 tbsp oil from the jar for the dressing); 1/3 cup mayonnaise; 1 tsp Dijon mustard; 1 tbsp apple cider vinegar or lemon juice; Salt and freshly ground black pepper, to taste

5 steps

Creamy potato salad with baby red or Yukon gold potatoes, celery, and chopped sun-dried tomatoes. Tossed in a simple mayo-Dijon dressing; serve chilled or at room temp.

Updated at: Fri, 22 May 2026 14:25:23 GMT

Nutrition balance score

Great

Glycemic Index

High

Nutrition per recipe

Calories1096.8 kcal (55%)

Total Fat58.2 g (83%)

Carbs133.9 g (52%)

Sugars14.3 g (16%)

Protein17.6 g (35%)

Sodium1343.4 mg (67%)

Fiber18.9 g (67%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1.5 lbsbaby red potatoes

or Yukon gold, quartered

3stalks celery

finely diced

⅓ cupsun-dried tomatoes

packed in oil and finely chopped, save 1 tbsp oil from the jar for the dressing

⅓ cupmayonnaise

1 tspdijon mustard

1 Tbspapple cider vinegar

freshly ground, to taste

Instructions

Step 1

Boil the Potatoes: Place quartered potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 10 to 12 minutes until fork-tender. Drain well.

Step 2

Make the Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, your chosen vinegar (or lemon juice), and the 1 tbsp of saved sun-dried tomato oil.

Step 3

Combine: In a large serving bowl, gently toss the warm potatoes, diced celery, and chopped sun-dried tomatoes together.

Step 4

Mix: Pour the dressing over the salad and toss until well coated. Season with salt and pepper.

Step 5

Serve: Serve at room temperature or chill in the refrigerator for at least 30 minutes to let the flavors meld.