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Rustic Picnic Potato Salad

Prep Time 10 minutes
Cook Time 25 minutes
Course Salad, Side Dish
Cuisine American
Servings 4 people


  • 6 quart stock pot
  • mixing bowl


  • 2 lbs baby potatoes, leave skin-on, cut each potato into quarters
  • 1 small onion, cubed
  • ½ cup mayo
  • 2 tbsp Dijon mustard
  • 2 tsp apple cider vinegar
  • 1 tsp celery seeds
  • salt, to taste
  • 1⅛ fresh ground black pepper
  • ¼ cup finely chopped parsley


  • Place the potatoes in the stock pot and cover with water. Add the salt and bring the water to a boil. Reduce the heat and simmer until the potatoes are fork tender, about 15 to 20 minutes. Drain and let them cool. Remove from heat.
  • In a mixing bowl combine the onions, mayo, mustard, apple cider, celery seeds, salt and pepper. Add the potatoes in the bowl and toss until the potatoes are coated with the dressing. Refrigerate the potato salad for 30 minutes before serving. Garnish with chopped parsley.

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