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Zesty Potato Salad



Zesty Potato Salad

Mayonnaise-based potato salad is great — but we like this one even more! The vinaigrette dressing (a fancy way to say oil-and-vinegar) makes it tangy and delicious. If you like, you can prepare the other ingredients — including the dressing — while the potatoes are cooking.
Prep Time 45 minutes
Total Time 1 hour
Servings 6 -8 Servings

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring spoons
  • Medium-sized pot
  • Colander or strainer
  • Medium-sized bowl
  • Rubber spatula


  • 2 pounds russet potatoes, scrubbed and cut into 1⁄2-inch chunks
  • 2 tablespoons vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon mustard
  • 1⁄2 teaspoon kosher salt
  • 2 celery stalks, thinly sliced
  • 2 scallions, roots trimmed off and greens and whites chopped
  • 1⁄4 cup finely chopped fresh parsley leaves


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.
  1. Put the potatoes and 1 tablespoon vinegar in the pot. Cover with cold water and put the pot on the stove. Turn the heat to high and bring to a boil. Cook until the potatoes are tender, 10-15 minutes. Drain the potatoes in the colander or strainer and transfer them to the bowl.
  2. While the potatoes are cooking, put the remaining 1 tablespoon vinegar, the oil, mustard, and salt in the bowl and mix to combine.
  3. Add the cooked potatoes to the bowl with the vinegar and stir gently with the spatula, and set aside to cool to room temperature.
  4. Add the celery, scallions, and parsley and mix gently.
  5. Serve right away, or cover and refrigerate up to 2 days. ​
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