Zesty Orange Potato Salad

When you think of summer picnics and family gatherings, what dish comes to mind? For me, it’s the vibrant, zesty Orange Potato Salad that steals the show every time. Imagine fluffy potatoes dancing in a citrusy dressing, kissed with fresh herbs, and sprinkled with crunchy bits that bring that perfect pop of texture. zesty dressing option refreshing summer salad It’s the kind of dish that whispers “happiness” with each bite while your taste buds throw a mini party.

But let me tell you, this salad isn’t just a sidekick; it’s the life of the party! Picture this: a sunny afternoon, laughter ringing out as everyone digs into their plates. You serve up this Orange Potato Salad, and suddenly, it’s as if you’ve just unveiled a masterpiece. savory biscuit pairing Friends and family can’t help but rave about those delightful flavors, leaving you grinning like a Cheshire cat. Trust me; this dish is perfect for BBQs, potlucks, or just because it’s Tuesday!

My Aunt Sally once took this dish to a family reunion, and let’s just say her bowl was empty before I could even get seconds!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Yukon Gold Potatoes: These creamy potatoes are ideal for salads as they hold their shape beautifully. complete meal idea.

• Fresh Oranges: Use juicy oranges for a bright burst of flavor that ties the whole dish together.

• Red Onion: Finely chopped red onion adds a mild sweetness and color contrast to the salad.

• Fresh Parsley: Chopped parsley provides a fresh herbal note that enhances all the flavors.

• Olive Oil: A drizzle of high-quality olive oil brings richness and depth to the salad dressing.

• Apple Cider Vinegar: This tangy vinegar balances the sweetness of the oranges perfectly.

• Salt & Pepper: Simple seasoning is crucial to enhance all those vibrant flavors!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Start Cooking: Begin by washing 1 pound of Yukon Gold potatoes thoroughly under cold water. Scrub gently until they’re clean and free from dirt.

Cutting Time: Chop the cleaned potatoes into bite-sized cubes. Aim for uniform pieces so they cook evenly—no one likes mushy surprises!

Cooking the Potatoes: Place your potato cubes in a large pot filled with salted water. Bring to a boil over medium-high heat and cook until tender yet firm, about 10-12 minutes.

Draining: Once cooked, drain the potatoes in a colander and let them cool slightly. The potatoes should be warm but not hot when mixed with other ingredients.

Preparing the Dressing: While waiting for the potatoes to cool down, whisk together 3 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, salt, and pepper in a small bowl until well combined.

Mixing It Up: In a large mixing bowl, add cooled potato cubes along with chopped red onion, orange segments (about two), and freshly chopped parsley. Pour in your dressing and toss gently to combine all those glorious flavors.

Chill Before Serving: Cover your Orange Potato Salad with plastic wrap or transfer it to an airtight container. Let it chill in the fridge for at least an hour before serving—this allows flavors to meld beautifully! For more inspiration, check out this Marinated Cucumbers and Onions recipe.

Enjoying Your Creation: Serve chilled garnished with additional parsley if desired. Watch as everyone marvels at your culinary prowess—your kitchen skills have officially leveled up!

And there you have it—the ultimate Orange Potato Salad recipe that combines simplicity with vibrant flavors! Enjoy every bite! For more inspiration, check out this Cucumber Caprese Salad recipe.

Perfecting the Cooking Process

Start by boiling the potatoes until tender, then drain and cool while prepping the dressing. This ensures you maximize flavor absorption.

Add Your Touch

Feel free to swap out ingredients! Add diced celery for crunch or sprinkle in herbs like dill for extra zing.

Storing & Reheating

Store leftover Orange Potato Salad in an airtight container in the fridge for up to three days. No reheating needed; enjoy it cold!

Sharing this Orange Potato Salad recipe reminds me of sunny summer picnics with friends where laughter mingled with delicious food. Such joy!

FAQ

What type of potatoes are best for Orange Potato Salad?

Waxy potatoes like Yukon Gold work best, providing a creamy texture without falling apart.

Can I make this salad ahead of time?

Absolutely! Prepare it a day in advance for enhanced flavor.

What can I add for extra protein?

Consider mixing in diced chicken or chickpeas to boost protein content while keeping it hearty.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Orange Potato Salad

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• Author: Jennifer
• Total Time: 27 minutes
• Yield: Serves 6

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Description

Orange Potato Salad is a refreshing and vibrant dish that transforms any gathering into a celebration. With fluffy Yukon Gold potatoes blended with juicy oranges, zesty dressing, and fresh herbs, this salad provides a delightful burst of flavor and color to your table. Perfect for summer picnics, barbecues, or casual weeknight dinners, it’s easy to prepare and sure to impress your friends and family. Enjoy a taste of sunshine with every bite!

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Ingredients

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• 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

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Instructions

1. Wash the Yukon Gold potatoes and scrub until clean.
2. Cut the potatoes into bite-sized cubes.
3. Boil the potato cubes in salted water for 10–12 minutes until tender but firm. Drain and let cool slightly.
4. In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper for the dressing.
5. In a large bowl, combine cooled potatoes with orange segments, red onion, and parsley. Pour dressing over the salad and toss gently.
6. Chill in the refrigerator for at least one hour before serving.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Salad
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 210
• Sugar: 4g
• Sodium: 320mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg