Lemon Potato Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
5 - 6 people
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Calories
256 kcal
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Cuisine
American
Lemon Potato Salad
Description
The Lemon Potato Salad recipe starts with halved baby potatoes boiled until just tender, preserving their texture to prevent crumbling when mixed. The dressing is a tangy blend of lemon juice, olive oil, garlic, Dijon mustard, sugar, and seasoning combined by shaking in a jar. Half the dressing is tossed into warm potatoes to absorb the flavors, with green onions and parsley added later along with the remaining dressing to finish the salad.
The salad balances the creaminess and slight firmness of the potatoes with fresh herb notes and the acidity of lemon, bringing brightness without heaviness. It can be served warm or at room temperature and tends to develop deeper flavors if left to marinate for at least 30 minutes, or even overnight.
It pairs well as a side dish for grilled meats or alongside seafood and can include optional additions like herbs, bacon, parmesan, or feta for extra depth. The recipe notes highlight the importance of not overcooking the potatoes to maintain their shape and texture when tossed in the dressing.
This salad stores well, making it suitable for preparing ahead, and can be adapted with various herbs or Mediterranean touches for different flavor profiles.
Ingredients
- 1 kg / 2 lb baby potato Note 1
- 2 tbsp salt (for water)
- 1 cup green onions , sliced
- 1/4 cup parsley , finely chopped
Dressing:
- 5 tbsp / 75 ml extra virgin olive oil
- 1/4 cup / 65 ml lemon juice
- 1 tbsp lemon 1 large lemon, zest
- 1 garlic large clove, minced
- 1 tsp Dijon mustard
- 1.5 tsp sugar
- 3/4 tsp salt
- 1/2 tsp black pepper
Instructions
- Dressing: Shake in a jar.
Potatoes:
- Halve so they are about 2.5cm / 1" pieces (cut large ones into 3).
- Bring 4 litres / 4 quarts water to the boil, add salt. Add potatoes, bring back up to the boil then reduce to simmer. Cook for 5 minutes or until just cooked - don't let them overcook or become too soft, they will keep cooking from residual heat.
- Drain and immediately transfer to a bowl.
Potato Salad:
- While potatoes are hot, pour over half the Dressing. Use rubber spatular to gently stir.
- Set aside to marinate for at least 30 minutes, even overnight.
- Add green onions and parsley, pour over remaining Dressing. Carefully toss with rubber spatular, then serve. Great warm or at room temperature, and it's also great the next day.
Notes
- Use starchy or all-purpose potatoes for better flavor absorption; waxy potatoes work but should be cut as directed to avoid crumbling.
- Do not overcook potatoes; they should be just tender to keep shape when tossed.
- You can marinate the salad overnight for intensified flavor.
- Optional additions include herbs like chives or oregano, bacon, parmesan, arugula, or sun-dried tomatoes for variety.
User Reviews
Overall Rating
5
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