If you’re searching for a fresh, zesty twist on the classic potato salad, this Lemon Potato Salad Recipe is sure to become one of your favorites. It combines tender baby potatoes with a bright, tangy dressing infused with lemon juice, zest, and just the right balance of garlic and Dijon mustard. Each bite bursts with vibrant flavors and a delightful texture that refreshes your palate, making it the perfect dish for family meals, picnics, or a light side on a sunny afternoon.
Ingredients You’ll Need
Gathering simple, quality ingredients is the secret to this dish’s irresistible charm. Each element plays an essential role, whether adding a burst of acidity, a touch of earthiness, or a fresh herbal note, resulting in a harmonious Lemon Potato Salad Recipe packed with flavor and color.
- Baby potatoes (1 kg / 2 lb): These tender potatoes hold their shape perfectly, providing a creamy bite unlike larger starchy varieties.
- Salt for boiling (2 tbsp): Seasoning the cooking water is key to infusing the potatoes with flavor from the start.
- Green onions (1 cup, sliced): They add a mild, fresh onion crunch that brightens every mouthful.
- Parsley (1/4 cup, finely chopped): This herb offers a burst of color and a subtle, fresh herbal aroma.
- Extra virgin olive oil (5 tbsp / 75 ml): Rich and fruity, it gives the dressing a glossy texture and smooth mouthfeel.
- Lemon juice (1/4 cup / 65 ml): The star ingredient for that punch of zesty brightness that defines this salad.
- Lemon zest (1 tbsp): Adds an aromatic depth that complements the juice beautifully.
- Garlic clove (1 large, minced): Imparts a gentle warmth and savory bite without overpowering.
- Dijon mustard (1 tsp): Brings a subtle tang and helps emulsify the dressing.
- Sugar (1.5 tsp): Balances the acidity, creating a perfectly rounded flavor.
- Salt (3/4 tsp): Enhances all the other flavors without being overpowering.
- Black pepper (1/2 tsp): Gives a mild heat and sharpness to finish the dressing.
How to Make Lemon Potato Salad Recipe
Step 1: Prepare the Dressing
Start by combining all the dressing ingredients — extra virgin olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, sugar, salt, and black pepper — in a jar or bowl. Give it a vigorous shake or whisk until everything is beautifully blended and the dressing looks smooth and glossy. This dressing will be the heart and soul of your Lemon Potato Salad Recipe, so take a moment to savor the bright aroma as the flavors meld.
Step 2: Cook the Potatoes
Halve your baby potatoes into roughly 2.5 cm / 1-inch pieces so they cook evenly and hold their texture. Bring a large pot of water with 2 tablespoons of salt to a boil — seasoning the water is essential to infuse flavor right into the potatoes. Add the potatoes and let them simmer gently for about 5 minutes, or until they are just tender when pierced with a fork. This quick cooking time keeps them firm and prevents mushiness. Drain immediately and transfer the potatoes to a large mixing bowl.
Step 3: Marinate the Potatoes
While the potatoes are still warm, pour half of your freshly made dressing over them. Toss gently so every piece is coated, allowing the potatoes to soak up the flavors as they cool. This step is magic — it helps the potatoes absorb the bright lemon and garlic notes deeply. Let the potatoes marinate for at least 30 minutes at room temperature for the best taste.
Step 4: Final Toss and Serve
Once the potatoes have had time to absorb the first round of dressing, add the sliced green onions and chopped parsley. Pour the remaining dressing over the bowl, then gently toss everything together to combine all the vibrant flavors. This final step not only adds an extra layer of fresh flavor but also ensures a colorful presentation that’s as pretty as it is tasty.
How to Serve Lemon Potato Salad Recipe
Garnishes
To elevate your Lemon Potato Salad Recipe, garnish with a sprinkle of extra chopped parsley or a few thin lemon slices for a bright, decorative touch. A few cracked black peppercorns freshly ground on top add a final subtle kick and visual appeal.
Side Dishes
This salad pairs wonderfully with grilled chicken or fish, making it an ideal side for a summer barbecue or weeknight dinner. It’s also a refreshing complement to rich, creamy dishes like roasted meats or egg-based recipes, balancing heavy flavors with its bright acidity.
Creative Ways to Present
Serve this salad in a rustic wooden bowl for a casual vibe or elegantly plate it on a crisp white platter sprinkled with lemon zest and microgreens to impress guests. You can also stuff it into butter lettuce leaves for a fun, handheld twist that turns it into a delightful appetizer.
Make Ahead and Storage
Storing Leftovers
Keep your Lemon Potato Salad Recipe fresh by storing any leftovers in an airtight container in the refrigerator. It’s best eaten within 2 days to maintain its freshness and vibrant flavor, though the tangy dressing helps preserve it a bit longer.
Freezing
Freezing potato salad is generally not recommended because potatoes can become watery and grainy, and the fresh herbs lose their vibrancy. For this reason, it’s best to enjoy your salad fresh or refrigerated rather than frozen.
Reheating
This salad is best served cold or at room temperature. If you prefer a slightly warmer version, gently heat the potatoes without the dressing in a pan, then toss with the chilled dressing right before serving to preserve the fresh lemon flavor.
FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely! Just be sure to cut them into uniform pieces and watch the cooking time carefully to avoid overcooking. Yukon Gold or red potatoes work well for their creamy texture.
How long does the Lemon Potato Salad Recipe keep in the fridge?
Stored properly in an airtight container, this salad stays delicious for up to 2 days. Beyond that, the potatoes might start to breakdown, and the fresh herbs can wilt.
Can I make this recipe vegan?
This Lemon Potato Salad Recipe is naturally vegan, as it contains no animal products. Just ensure your Dijon mustard doesn’t contain honey if following a strict vegan diet.
What can I substitute for Dijon mustard if I don’t have any?
You can use yellow mustard or whole grain mustard for a slightly different but still tasty flavor, though Dijon adds that perfect blend of tang and mild spice.
Is it okay to add mayonnaise to this potato salad?
While traditional potato salads often use mayo, this Lemon Potato Salad Recipe is lighter and brighter without it. If you prefer creaminess, you can add a tablespoon or two, but it’s delicious as-is and feels fresher.
Final Thoughts
There’s something undeniably cheerful and satisfying about this Lemon Potato Salad Recipe that makes it an instant crowd-pleaser. Whether you’re looking for a quick side or a standout dish to bring along to gatherings, this salad delivers bright, fresh flavors with a simple, elegant touch. Give it a try—you might just find your new favorite go-to salad!
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Lemon Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Salad
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Description
This refreshing Lemon Potato Salad features tender baby potatoes coated in a zesty lemon and herb dressing, complemented by fresh green onions and parsley. Perfect as a light side dish, it combines bright citrus flavors with a hint of garlic and mustard, making it an ideal accompaniment for summer meals or picnics.
Ingredients
Potatoes
- 1 kg (2 lb) baby potatoes
- 2 tbsp salt (for boiling water)
Dressing
- 5 tbsp (75 ml) extra virgin olive oil
- 1/4 cup (65 ml) lemon juice
- 1 tbsp lemon zest (from 1 large lemon)
- 1 large garlic clove, minced
- 1 tsp Dijon mustard
- 1.5 tsp sugar
- 3/4 tsp salt
- 1/2 tsp black pepper
Salad Additions
- 1 cup green onions, sliced
- 1/4 cup parsley, finely chopped
Instructions
- Make the Dressing: Combine the extra virgin olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, sugar, salt, and black pepper in a jar. Secure the lid and shake vigorously until all ingredients are well emulsified and combined.
- Cook the Potatoes: Halve the baby potatoes into approximately 2.5 cm (1 inch) pieces. Bring a large pot of salted water (2 tbsp salt) to a boil, then add the potatoes. Simmer for 5 minutes until the potatoes are just cooked through but still firm. Drain the potatoes well and transfer them to a large bowl.
- Marinate Potatoes: While the potatoes are still hot, pour half of the prepared dressing over them. Toss gently to coat and allow the potatoes to marinate for at least 30 minutes so they absorb the flavors.
- Combine Salad: After marinating, add the sliced green onions and chopped parsley to the potatoes. Pour the remaining dressing over the mixture and toss gently once more to evenly distribute the dressing and herbs.
- Serve: Serve the lemon potato salad at room temperature or chilled as a bright, flavorful side dish ideal for summer gatherings or as a refreshing complement to grilled dishes.
Notes
- Marinating the potatoes while they are hot allows them to better absorb the dressing flavors.
- Use baby potatoes or small waxy potatoes for best texture and flavor.
- The salad can be refrigerated for several hours before serving but should be served at room temperature for best taste.
- Adjust sugar and salt in the dressing to balance your preferred level of sweetness and seasoning.
