Fresh Vegetables Potato Salad
Ingredients:
- 2 pounds potatoes (Yukon Gold or red potatoes work well)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/2 cup shredded carrots
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill (optional)
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions:
- Cook the potatoes:
- Wash and peel (if desired) the potatoes.
- Cut them into bite-sized pieces.
- Place the potatoes in a large pot and cover with cold water.
- Add a pinch of salt and bring to a boil.
- Cook until the potatoes are fork-tender, about 10-15 minutes.
- Drain and let cool.
- Prepare the vegetables:
- In a large bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, shredded carrots, parsley, and dill (if using).
- Make the dressing:
- In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, lemon juice, salt, and pepper.
- Assemble the salad:
- Add the cooled potatoes to the bowl with the vegetables.
- Pour the dressing over the salad and gently toss to combine.
- Chill and serve:
- Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.
- Serve chilled and enjoy!
Feel free to customize this recipe by adding other fresh vegetables or herbs to suit your taste. Enjoy your fresh and flavorful potato salad!
