Savory Potato Salad

"The secret ingredient in this summer-ready side, lemon zest, adds a bright zip of flavor to the creamy Dijon-mayonnaise dressing."
 
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Ready In:
1hr
Ingredients:
11
Serves:
8
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ingredients

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directions

  • Cover potatoes with 1 inch of cold water in a large pot or Dutch oven. Bring to a boil, then reduce heat to medium. Cook until potatoes are tender and a knife inserted in center of a potato meets no resistance, 25 to 30 minutes.
  • Drain and let cool slightly. When potatoes are cool enough to handle, chop into 1-inch pieces and place in a large bowl. Toss potatoes with soup mix, vinegar and pepper to taste. Cover bowl with plastic wrap and refrigerate until cool, 20 to 25 minutes.
  • Toss potatoes with celery, onion, mustard, mayonnaise and lemon zest. Fold in arugula and parsley. Taste and adjust seasoning, if necessary. Serve immediately, or chill, covered, until ready to use.

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Reviews

  1. What a great salad! I loved the lemon zest, what a nice zip it gives! I used Knoor's Leek Soup mix and adjusted the amounts a little. I didn't have arugula so used more parsley. Thanks for a great salad! Made for KK's Grilling game.
     
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