Orange Potato Salad

Why You’ll Love This Recipe

I love this recipe because it takes classic potato salad in a lighter, fresher direction. The oranges add natural sweetness and juiciness, while the parsley and vinegar dressing give it a clean, zesty finish. I also like that it’s mayo-free, so it feels lighter and travels well for picnics and gatherings. It’s simple to prepare, but the mix of flavors always surprises people in the best way.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 lb Yukon Gold potatoes
2 medium fresh oranges, segmented
1/2 cup finely chopped red onion
1/4 cup chopped fresh parsley
3 tbsp olive oil
2 tbsp apple cider vinegar
Salt & pepper to taste

Directions

Step 1: Wash and scrub Yukon Gold potatoes until clean. Cut into bite-sized cubes.

Step 2: Boil the potato cubes in salted water for 10–12 minutes, until tender but still firm. Drain and let cool slightly.

Step 3: In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper to make the dressing.

Step 4: In a large bowl, combine cooled potatoes with orange segments, red onion, and parsley. Pour the dressing over and toss gently.

Step 5: Chill the salad in the refrigerator for at least one hour before serving to let the flavors meld.

Servings and Timing

This recipe makes 6 servings.
Preparation time: 15 minutes
Cooking time: 12 minutes
Total time: 27 minutes

Variations

Sometimes I add toasted almonds or walnuts for crunch, or sprinkle in feta cheese for a creamy, salty contrast. When I want more greens, I toss in arugula or baby spinach. I’ve also tried using blood oranges instead of regular oranges for a stunning color and slightly richer flavor. For a spicier kick, I mix in a pinch of chili flakes.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. Since it’s made with an oil-and-vinegar dressing, it doesn’t get heavy or soggy like mayo-based salads. I serve it chilled straight from the fridge—no reheating needed.

FAQs

Can I make this salad ahead of time?

Yes, I like making it a few hours in advance so the flavors can blend together.

Do I need to peel the potatoes?

No, I usually leave the skins on Yukon Gold potatoes since they’re thin and add extra texture.

Can I use other types of potatoes?

Yes, red potatoes or baby potatoes work just as well.

Can I use canned oranges instead of fresh?

Yes, but I prefer fresh segments for the best flavor and texture.

What can I use instead of apple cider vinegar?

White wine vinegar or lemon juice both work nicely.

Can I add protein to make it a main dish?

Yes, I sometimes add grilled chicken or chickpeas to make it more filling.

How do I keep the potatoes from falling apart?

I cook them just until tender and let them cool slightly before mixing.

Can I add more vegetables?

Yes, cucumber, celery, or bell peppers add extra crunch and freshness.

How long should it chill before serving?

At least 1 hour, but I find 2–3 hours gives even better flavor.

Can I double the recipe for a crowd?

Yes, I simply double all the ingredients and use a larger mixing bowl.

Conclusion

This orange potato salad is a refreshing twist on a classic, and I love how the citrus brightens up the dish. The combination of creamy potatoes, juicy oranges, and a light dressing makes it perfect for summer picnics, barbecues, or simple weeknight dinners. It’s easy, vibrant, and always a crowd-pleaser at the table.