Tangy Potato Salad

Potato salad is believed to have originated in Germany and was brought to the United States by German immigrants in the 19th century. It has since become a popular dish in many countries around the world.

This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 10.

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Easy

Tangy Potato Salad

Cooking Method: Boiling Cuisine: International Courses: Lunch, Salad, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Beginner Prep Time 15 min Cook Time 15 min Rest Time 30 min Total Time 1 hr

Servings: 4 Calories: 720

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Potatoes
• 1 small Red onion
• 2 stalk Celery stalks
• 2 tablespoon Fresh dill
• 2 tablespoon Fresh parsley
• 2 tablespoon Lemon juice
• 2 tablespoon Olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Boil the potatoes until tender, then drain and let cool.
2. Chop the red onion, celery stalks, dill, and parsley.
3. In a large bowl, combine the lemon juice, olive oil, Dijon mustard, salt, and black pepper to make the dressing.
4. Cut the potatoes into bite-sized pieces and add them to the bowl with the dressing.
5. Add the chopped red onion, celery, dill, and parsley to the bowl and toss everything together.
6. Let the salad rest in the refrigerator for at least 30 minutes to allow the flavors to meld.
7. Serve chilled and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 25g9%

Sugars 3g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.