Picnic Potato Salad

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Picnic Potato Salad
Picnic Potato Salad

Picnic Potato Salad

Serves 6 to 8


  • 8 medium Yukon Gold potatoes 3 pounds
  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1 medium red onion diced (about 1 cup)
  • 2 tablespoons Dijon mustard
  • 3 Tbs. capers
  • 1 red yellow, or orange bell pepper, diced
  • 4 stalks of celery chopped



  • Boil potatoes in their jackets 20 to 25 minutes, until tender but still holding their shape.
  • As soon as potatoes are cool enough to handle, peel skins off with the back of a knife. Dice potatoes, and place them in large mixing bowl. Add cider vinegar.
  • Heat olive oil in sauté pan, and cook onion, stirring often, 3 minutes, until barely soft.
  • Add onions to potatoes along with mustard, capers, bell pepper, and celery. Season with salt and freshly ground black pepper to taste.

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Here’s one of my favorite picnic foods: Romanian mititei. YUM!

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