Zippy Potato Salad
Some potato salads feature potatoes that are slightly overcooked and almost falling apart, and others have potatoes that hold their shape. We like the hold-their-shape kind for this salad, so we cook the potatoes until they’re perfectly tender—but if you want them to fall apart, just cook them a little longer.
Sharp knife (adult needed)
Colander or strainer
- Put the potatoes and vinegar in the pot. Fill the pot with cold water until it’s about an inch above the potatoes, put the pot on the stove, and bring to a boil over high heat. Put the colander or strainer in the sink.
- Cook until the potatoes are tender, 10–15 minutes. Drain the potatoes in the colander or strainer and rinse quickly with cold water. Set them aside to cool a bit while you make the dressing.
- Put the Creamy Vinaigrette and mustard in the bowl and mix to combine.
- Add the cooled potatoes, parsley, scallions, celery, and salt to the bowl and stir gently with the spatula. Taste the salad. Does it need more dressing or a pinch of salt? If so, add it and taste again.
- Serve right away, or cover and refrigerate up to 2 days.
*Small boiling potatoes—such as red-skinned, Yukon Gold, or new potatoes—are our rst choice for this salad, since you don’t need to peel them, they’re easy to cut up, and they hold their shape when you cook them. But if you have larger Russet (or baking) potatoes—the kind with the rough brown skin—just peel them and cut them into smaller pieces before cooking.
No fresh parsley? No problem! Look for the leaves inside your bunch of celery and chop 2 tablespoons of them. They’ll add a fresh, herby flavor to the salad.