Herbed Potato Salad with Mustard Vinaigrette

This Herbed Potato Salad combines the comforting flavors of traditional potato salad with a zesty mustard vinaigrette, fresh herbs, and a hint of crunch from celery and red onion. The balance of creamy and tangy makes it a delightful side dish for any meal, while the use of olive oil and fresh ingredients keeps it light and healthy.

Ingredients:

• 2 pounds baby potatoes, halved
• 1/2 cup celery, diced
• 1/2 cup red onion, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh chives, chopped
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook until tender, about 15-20 minutes. Drain and let cool.
2. In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper to create the vinaigrette.
3. In a large mixing bowl, combine the cooled potatoes, diced celery, diced red onion, chopped parsley, and chives.
4. Pour the mustard vinaigrette over the potato mixture and gently toss to combine, ensuring everything is well coated.
5. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.