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Potato salad with fresh parsley decorated on top

Parsley Potato Salad

6 Servings
Total Time: 1 hour, 30 minutes


2 pounds small red or yellow potatoes, quartered

1/4 cup extra-virgin olive oil

2 tablespoons white wine vinegar

1 tablespoon Dijon mustard

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup finely chopped fresh Rocket Farms parsley

1/4 cup finely chopped red onion

1/4 cup finely chopped celery


Step 1

Place the quartered potatoes in a large pot and cover with cold water. Add a pinch of salt.

Step 2

Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the potatoes are tender but still firm. Drain and let cool slightly.

Step 3

In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, garlic, salt, and black pepper until well combined.

Step 4

In a large mixing bowl, combine the cooked potatoes, chopped parsley, red onion, and celery.

Step 5

Pour the dressing over the potato mixture and gently toss to coat all the ingredients evenly.

Step 6

Cover and refrigerate the potato salad for at least 1 hour to allow the flavors to meld.

Step 7

Before serving, give the salad a gentle toss and adjust seasoning with additional salt and pepper if needed.

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