Zesty Potato Salad

Zesty Potato Salad | ChopChop


Mayonnaise-based potato salad is great—but we like this one even more! The vinaigrette dressing (a fancy way to say oil-and-vinegar) makes it tangy and delicious. If you like, you can prepare the other ingredients— including the dressing—while the potatoes are cooking.

Hands-on time: 45 minutes
Total time: 1 hour
Makes: 6 -8 Servings

Kitchen Gear: 

Cutting board
Sharp knife
(adult needed)
Measuring spoons
Medium-sized pot
Colander or strainer
Medium-sized bowl
Rubber spatula


2 pounds
russet potatoes, scrubbed and cut into 1⁄2-inch chunks
2 tablespoons
vinegar (we like red wine, white wine, cider, or white for this, but any kind is fine. You won’t use all the vinegar at one time)
2 tablespoons
olive oil
1 teaspoon
mustard (any kind is fine)
1⁄2 teaspoon
kosher salt
celery stalks, thinly sliced
scallions, roots trimmed off and greens and whites chopped
1⁄4 cup
finely chopped fresh parsley leaves (or use some of the celery leaves from inside your bunch of celery)



  1. Put the potatoes and 1 tablespoon vinegar in the pot. Cover with cold water, put the pot on the stove, and bring to a boil over high heat. Cook until the potatoes are tender, 10–15 minutes. Drain the potatoes in the colander or strainer and transfer them to the bowl.
  2. While the potatoes are cooking, put the remaining 1 tablespoon vinegar, the oil, mustard, and salt in the bowl and mix to combine.
  3. Add the cooked potatoes to the bowl with the vinegar and stir gently with the spatula, and set aside to cool to room temperature.
  4. Add the celery, scallions, and parsley and mix gently.
  5. Serve right away, or cover and refrigerate up to 2 days. ​