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
Scale
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.
