Tangy Potato Salad

This creamy, bright potato salad is the perfect BBQ side. Inspired by German-style potato salad, it uses a vinegar-based dressing and skips the celery, but still delivers classic flavor with rich mayonnaise and a touch of mustard for zing. The flavor only gets better the longer it sits in the fridge.

Prep Time

25 minutes

Cook Time

20 minutes

Total Time

45 minutes

Servings

6

Ingredients
  • 1.5 lbs baby Dutch potatoes, halved
  • ½ white onion, chopped
  • 2 tbsp vinegar
  • ½ tbsp Smash Kitchen Organic Yellow Mustard
  • Salt and pepper to taste 
  • Juice of 1 lemon
  • 2 tsp garlic powder 
  • ¼ cup chopped dill 
  • ¼ cup chopped parsley 
  • ½ cup Smash Kitchen Organic Real Mayonnaise
  • Optional: Paprika and chives  
Instructions
  1. Place the washed and halved potatoes into a large pot filled with heavily salted water.
  2. Boil the potatoes over high heat until fork-tender. Once done, turn off the heat and let the potatoes sit in the hot water while you prep the rest of the potato salad. 
  3. In a large mixing bowl, combine the chopped onion, vinegar, salt and pepper to taste. Add Smash Kitchen Organic Yellow Mustard, lemon juice, then stir well and let the onions soften in the vinegar-mustard mixture for 5 minutes.
  4. Drain the boiled potatoes and add them to the bowl. Add garlic powder, dill, parsley, and Smash Kitchen Organic Real Mayonnaise. Mix until all ingredients are well combined.
  5. Cover and refrigerate the potato salad until you're ready to serve. (Tip: The longer it sits in the fridge, the better the flavor!)
  6. Before serving, top with paprika and chopped chives for a finishing touch!