Not Another Boring Potato Salad

May 24, 2011


To be honest, I’m not crazy about potato salad. Sure, it’s my go-to at potlucks and barbecues that don’t often have many vegetarian options. But for me, it’s hard to get excited about cold, boiled potatoes. And don’t get me started on the gloppy mayonnaise dressing. Am I right?


Despite my complaints, I have a soft spot for the stuff. It’s been there for me, providing sustenance where there was none and tiding me over until I could get back to my kitchen.  But potato salad is no charity case.  The stuff isn’t bad and, with a little work, it can actually be really good!  It just needs a little loving.


Why not get started right away? After all, Memorial Day is this weekend and I’m sure more than a a few of you will be cooking out with friends and family.  I can see it all now.  You’ll light up that grill, sip beer and idly watch as black smoke from your backyard barbecue creeps menacingly into the apartment of the innocent neighbors, smoking them out while they sleep, absorbing into their walls, and leaving a sandwich-thick layer of charcoal dust on the ceiling fan blades that they will no doubt later have to scrub with vigor.  No?  That only happens to our apartment?  Oh, bless you!  Enjoy your cookout!


Ingredients: (Makes 6 to 8 servings)

3 small red potatoes (diced)

1 cup grape tomatoes (cut in half)

1 cup chopped green beans (cooked)

1/2 cup red onion chopped fine

2 Tablespoons dijon mustard (I used Grey Poupon)

1 Tablespoon mayonnaise (sub in vegan mayo to make this a vegan dish)

1/2 teaspoon celery seed

juice of 1 lemon (divided)

1/4 teaspoon black pepper

1/3 cup sliced almonds

Directions: Boil potatoes on the stove in salted water until tender but not mushy. Drain and chill until potatoes are cool to touch.


In a mixing bowl, whisk mustard, mayo, celery seed, black pepper and the juice of half the lemon.


Pour the dressing mixture over the potatoes and stir until coated.


Next, add in the green beans, tomatoes and onions. Toss to combine and be sure that all the veggies get coated evenly.


Next, add the sliced almonds and the rest of the lemon juice. Stir well.


Garnish with a wedge of lemon and a few sliced almonds on top.


Now that’s a good looking potato salad!  Nothing to feel sorry for.


I could actually get excited about eating this!

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  1. Greek Isles Potato Salad with Lindsay Olives
  2. Raw Salad with Honey Lemon Dressing
  3. Greek Lentil Salad
  4. Lemon Pepper Asparagus Salad
  5. Black and Pinto Bean Salad with Lime and Cilantro Dressing


Ranjani August 9, 2011 at 2:56 pm

This looks fantastic! I too am not a big fan of traditional potato salad and I love seeing versions like this! The colors are just gorgeous

Jen @ Keepitsimplefoods August 9, 2011 at 7:50 pm

Thank you, Ranjani! I hope you enjoy the recipe.

Greg June 10, 2011 at 5:14 pm

My wife hates mayo! She’d love this one. I would too of course!

The Healthy Apple May 28, 2011 at 9:42 pm

What a fabulous potato salad; love this creative recipe and so happy to have just discovered your blog…it’s amazing and delicious. Looking forward to seeing more of your posts!
Enjoy your holiday weekend!

Jen @ Keepitsimplefoods May 28, 2011 at 10:24 pm

Thanks lady! Welcome to my blog! :)

Lisa {} May 27, 2011 at 11:52 am

Really nice healthy version. I agree with you, I think asparagus would taste great!

leaf (the indolent cook) May 26, 2011 at 9:28 pm

This potato salad definitely looks more exciting than most! ;)

Campbell May 26, 2011 at 1:00 pm

I like the anecdote. Smoke em out!!!!

Kayla @ Fitter Than Choc May 25, 2011 at 8:01 pm

This is totally beautiful! I love how you use red potatoes in this salad. I was browsing through the photos initially, and I actually thought those are apples. Then I studied the ingredients again, and realized that it’s red potatoes:)

Jen @ Keepitsimplefoods May 25, 2011 at 10:15 pm

I’m a big fan of red potatoes. They cook fast and I don’t know why, but I just really like them. :)

Julie @ Shining From Within May 25, 2011 at 12:15 pm

I am so making this as soon as I get all the ingredients. Will let you know how I like it :)

Jen @ Keepitsimplefoods May 25, 2011 at 1:20 pm

Wonderful! Feel free to experiment with the ingredients, add new veggies or even use a spicy mustard if you like it hot. Enjoy!

brandi May 25, 2011 at 9:25 am

I love potato salads that aren’t swimming in mayo – and red onion is always a good idea :)

Heather May 25, 2011 at 7:54 am

That potato salad looks delicious! Love the celery seed additon.

Lindsay @ Pinch of Yum May 25, 2011 at 7:40 am

Nice! I love the addition of almonds!! Genius. This is my kind of potato salad.

Jen @ Keepitsimplefoods May 25, 2011 at 7:46 am

Thanks! Hope you get a chance to make it!

Joyti May 24, 2011 at 11:13 pm

O, so hard to get good potato salad or good veggie options at most bbq…I agree with the gloopy mayo comment. Yours looks deliciously fresh but filling. Yum!

Jen @ Keepitsimplefoods May 25, 2011 at 7:46 am

Thank you!

Aparna E. May 24, 2011 at 10:14 pm

Omgggg Jen, why do you keep making delicious-looking food??? Haha. Kidding. This looks amazing and perfect for the summer! I love green beans mmmmm. I wonder how it would taste with blanched or roasted asparagus? I mean, asparagus is like the big thing this year it seems (more so than other years…)

Jen @ Keepitsimplefoods May 25, 2011 at 7:47 am

I think asparagus would be delicious in this recipe. It’s not as mild as the other veggies, but you are so right that it seems to be the latest “it” vegetable. :)

Aparna E. May 25, 2011 at 10:17 am

Totally! I think I would use more mustard than mayo too…unless you think that would take away from the recipe? I tend to like salads that are mustard-based over mayo-based…

Jen @ Keepitsimplefoods May 25, 2011 at 1:19 pm

This one require more mustard than mayo. I totally agree with you that mustard based dressings are much more flavorful. You could probably even use less may in this recipe because dijon is so creamy.

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