Ingredients
Equipment
Method
Boil and cool the potatoes
- Bring a Dutch oven of water to a boil, then add cubed red potatoes (skin on). Boil for 10-15 minutes, until the potatoes are tender when pierced with a fork, then drain well.
- Spread the drained potatoes on a rimmed tray and cool to room temperature for about 10 minutes, until they’re no longer steaming.
Make the creamy dressing
- In a bowl, whisk mayonnaise, Dijon mustard, and white wine vinegar with salt and pepper until smooth and creamy.
Assemble and chill
- In a large bowl, combine cooled potatoes with diced celery, sliced green onions, and chopped fresh parsley.
- Pour the creamy dressing over the potato mixture and toss well until evenly coated.
- Refrigerate for 2 hours before serving, then serve cold for the best flavor and texture.
Notes
For the smoothest dressing, whisk the mayonnaise, Dijon, vinegar, salt, and pepper until fully combined before it touches the potatoes. Store covered in the refrigerator up to 4 days; freezing is not recommended because the potatoes and mayo-based dressing can turn watery. If you want a lighter option, use light mayonnaise for a similar creamy texture with fewer calories.