Description
This orange potato salad is a refreshing twist on the classic, made with Yukon Gold potatoes, juicy orange segments, red onion, and parsley tossed in a light olive oil and vinegar dressing. Bright, zesty, and mayo-free, it’s perfect for picnics, barbecues, or weeknight dinners.
Ingredients
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
Instructions
- Wash and scrub Yukon Gold potatoes. Cut into bite-sized cubes.
- Boil potato cubes in salted water for 10–12 minutes until tender but firm. Drain and cool slightly.
- Whisk olive oil, apple cider vinegar, salt, and pepper in a small bowl to make the dressing.
- In a large bowl, combine cooled potatoes, orange segments, red onion, and parsley. Pour dressing over and toss gently.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
Add toasted almonds or walnuts for crunch.
Sprinkle with feta cheese for a creamy contrast.
Use blood oranges for a richer flavor and vibrant color.
Toss in arugula or baby spinach for more greens.
Add chili flakes for a spicy kick.
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 5g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
