Picnic Potato Salad Recipe

Name: Picnic Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SALAD; 2 1/2 lbs new potatoes (10 medium); 10 large radishes, thinly sliced; 2 celery ribs, finely diced; 6 green onions, chopped or 1/2 sweet onion, finely chopped; 1 red pepper (optional); 1/2 cup pepperoni, finely chopped (optional) or 1/2 cup kielbasa, chopped (optional); DRESSING; 1/4 cup vinegar (or to taste); 2 teaspoons Dijon mustard; 1 garlic clove, minced; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/3 cup vegetable oil; 2 tablespoons fresh parsley, chopped (optional)

Servings: persons

SALAD
2 1/2 lbs new potatoes (10 medium)
10 large radishes, thinly sliced
2 celery ribs, finely diced
6 green onions, chopped or 1/2 sweet onion, finely chopped
1 red pepper (optional)
1/2 cup pepperoni, finely chopped (optional) or 1/2 cup kielbasa, chopped (optional)
DRESSING
1/4 cup vinegar (or to taste)
2 teaspoons Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup vegetable oil
2 tablespoons fresh parsley, chopped (optional)

1
Scrub potatoes. Cut in half if large.
2
In a saucepan, cover potatoes with cold water, bring to a boil, cook for 10 to 15 minutes or just until tender but not mushy.
3
Drain; return potatoes to pot to dry over low heat for 30 seconds.
4
Arrange in a single layer on a cookie sheet (or any platter or dish to hold potatoes in a single layer)to allow to cool.
5
Meanwhile, trim and cut radishes in half. With flat sides down, thinly slice radishes and place in large bowl.
6
Add finely diced celery and chopped green onions or sweet onion to bowl.
7
Add red or green pepper and finely chopped pepperoni or kielbasa if using.
8
Peel cooled potatoes.
9
Cut potatoes into 3/4 inch cubes or 1/4i1/2 slices. Add to veggies in the bowl.
10
Dressing:
11
In a small bowl, whisk together vinegar, mustard, garlic, salt and pepper.
12
Gradually whisk in oil until blended.
13
Stir in parsley, if using.
14
Pour dressing over potato mixture.
15
Gently toss to coat well.
16
Taste and adjust seasonings.

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: SALAD, 2 1/2 lbs new potatoes (10 medium), 10 large radishes, thinly sliced, 2 celery ribs, finely diced, and more.

Yes, Picnic Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Picnic Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions