Lemon Potato Salad Recipe
Get ready to introduce a sunbeam to your table with this Lemon Potato Salad Recipe—a fresh, zippy twist on the classic that will brighten any meal. Featuring tender potatoes tossed in a lively lemony dressing and dotted with generous flecks of herbs, this salad is the very definition of a crowd-pleaser. Whether you serve it warm, chilled, or at room temperature, every bite delivers cheerful citrus notes and herby freshness that steal the spotlight from mayo-based versions. The best part? It’s as easy to whip up as it is to devour, making it your new go-to for potlucks, picnics, and laid-back weeknight dinners alike.
Ingredients You’ll Need
Ingredients You’ll Need
What makes this Lemon Potato Salad Recipe so special is how just a handful of vivid ingredients come together to create a dish bursting with flavor, texture, and color. Each element serves a purpose—whether it’s bringing tang, richness, or a pop of herbaceous green.
- Baby Potatoes: Their creamy texture and thin skins make them perfect for soaking up the tangy dressing, and they hold their shape beautifully.
- Extra Virgin Olive Oil: Delivers richness and helps the dressing glide over every potato slice, locking in moisture and flavor.
- Fresh Lemon Juice: The star of this recipe, adding brightness and a refreshing citrus zing that defines this salad.
- Lemon Zest: Intensifies the lemon flavor, adding an aromatic quality that really makes the dish pop.
- Dijon Mustard: Brings a little edge and creaminess, acting as an emulsifier in the dressing.
- Garlic: Offers that savory, crave-worthy depth—don’t skip it if you want bold flavor.
- Salt: Essential for seasoning the potatoes all the way through and bringing out the rest of the flavors.
- Black Pepper: Adds gentle warmth and rounds out the citrusy kick from the lemon.
- Fresh Parsley: Boosts the green freshness and color, and balances the bright lemon with its mild earthiness.
- Green Onions: Provide mild bite and a subtle onion flavor without overpowering the other ingredients.
- Fresh Dill: Dill’s uniquely grassy aroma elevates the Mediterranean notes and adds a summer feel.
How to Make Lemon Potato Salad Recipe
Step 1: Cook the Potatoes
Start by adding your halved baby potatoes to a large pot and covering them with plenty of cold salted water. This ensures they cook evenly and seasons them from the inside out. Bring everything to a boil, then reduce the heat and simmer for 12 to 15 minutes, until the potatoes are just fork-tender. Don’t rush this step—perfectly cooked potatoes are the backbone of a great Lemon Potato Salad Recipe. Once they’re tender, drain well and let them cool slightly so they’re warm but not hot when you add the dressing.
Step 2: Whisk Together the Vibrant Dressing
While the potatoes are cooking, whisk up some magic in a small bowl with olive oil, fresh lemon juice, zingy lemon zest, Dijon mustard, minced garlic, salt, and black pepper. Whisk vigorously until the mixture is silky and homogenous. This bold, citrus-packed dressing is the secret weapon that transforms humble potatoes into a dish bursting with character and sunshine.
Step 3: Dress the Potatoes
Transfer the warm, drained potatoes to a spacious mixing bowl. Pour the entire bowl of dressing over them while they’re still warm—this lets them soak up every drop of flavor. Gently toss until each piece is gleaming and well-coated. The potatoes should look glossy and aromatic at this stage, promising irresistible flavor in every bite.
Step 4: Fold in the Fresh Herbs
Add the chopped parsley, sliced green onions, and plenty of fresh dill to the dressed potatoes. Use a spatula or large spoon to gently incorporate the herbs, distributing them evenly throughout the Lemon Potato Salad Recipe. Their bright green color and fragrant aroma add so much freshness, turning this salad into a real showstopper.
Step 5: Serve and Enjoy
Your Lemon Potato Salad Recipe is ready to steal the show! Serve it while it’s still warm for maximum comfort, or let it cool to room temperature or even chill it for summer gatherings. Each variation brings something unique, so enjoy experimenting with how you serve it—you really can’t go wrong.
How to Serve Lemon Potato Salad Recipe
Garnishes
To bring extra flair, top your Lemon Potato Salad Recipe with a final flourish of freshly chopped herbs—especially dill and parsley. A little extra lemon zest or thinly sliced green onions can add color and brightness. For an elegant touch, scatter a few edible flowers or microgreens on top. Not only does this beautify the dish, but it also hints at the zesty, garden-fresh flavors inside.
Side Dishes
This salad is a star alongside grilled chicken, flaky fish, or roasted vegetables. Its light, citrusy dressing pairs perfectly with sharper flavors like feta cheese or marinated chickpeas for a heartier vegetarian meal. It also fits right in with a colorful mezze spread or a classic cookout menu, holding its own next to burgers, skewers, or picnic sandwiches.
Creative Ways to Present
For something special, spoon your Lemon Potato Salad Recipe into individual jars or small glass cups for picnics or potlucks—so easy to transport and lovely to look at. Try serving it over a bed of peppery arugula or toss it with extra veggies like blanched green beans or cherry tomatoes for a salad remix. It’s even delicious wrapped up in a pita with crisp greens as a flavorful lunch wrap.
Make Ahead and Storage
Storing Leftovers
Pop leftovers in an airtight container and refrigerate for up to 3 days. If the salad looks a bit dry after sitting, just drizzle with a splash of olive oil and toss to revive the flavors. This Lemon Potato Salad Recipe stays fresh and full of flavor, making it perfect for quick lunches or next-day snacks.
Freezing
Freezing is not recommended for this salad. The potatoes and fresh herbs can lose their lovely texture and become mushy or limp once thawed. It’s best enjoyed freshly made or from the fridge within a few days for optimal taste and texture.
Reheating
If you prefer to enjoy your Lemon Potato Salad Recipe warm, gently reheat it in the microwave in 30-second intervals, stirring between each, until just warmed through. Alternatively, you can let it come to room temperature naturally. Avoid overheating, which can make the herbs wilt or fade.
FAQs
Can I make the Lemon Potato Salad Recipe ahead of time?
Absolutely! In fact, making the salad a few hours in advance allows the flavors to mingle beautifully. Just give it a good toss before serving and, if needed, freshen it up with some extra herbs or a squeeze of lemon juice.
What’s the best type Side Dish, Salad
Baby potatoes, either red or yellow, work best because they’re creamy, hold their shape well, and have thin, tender skins. You can also use fingerling potatoes or small Yukon golds sliced into bite-sized pieces.
Is this salad vegan?
Yes! This Lemon Potato Salad Recipe is entirely plant-based and a hit with vegans, vegetarians, and omnivores alike. If you add toppings like feta cheese, keep in mind that it will no longer be vegan.
How can I make this potato salad extra creamy without mayo?
Try adding a mashed avocado to the dressing for a creamy, luscious texture while still keeping the salad dairy-free and mayo-free. Another option is a dollop of plain, unsweetened Greek yogurt if you’re not strictly vegan.
What can I use instead of dill or parsley?
If you don’t have dill or parsley, swap in other fresh, tender herbs like basil, tarragon, or chives. The flavor profile will shift slightly, but the result will still be wonderfully fresh and delicious.
Final Thoughts
If you’re looking to bring fresh energy to your side dish rotation, this Lemon Potato Salad Recipe is a must-try. The combination of creamy potatoes, sunny lemon, and a shower of herbs feels like summer in a bowl, no matter the time of year. Trust me—you’ll want to make this on repeat!
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Lemon Potato Salad Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Lemon Potato Salad recipe is a refreshing twist on a classic side dish. With a zesty lemon dressing and fresh herbs, it’s perfect for summer gatherings or as a light meal on its own.
Ingredients
Potato Salad:
- 2 pounds baby potatoes (red or yellow), halved
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 2 green onions, thinly sliced
- 1/4 cup fresh dill, chopped
Instructions
- Cook Potatoes: Place the potatoes in a large pot and cover with cold salted water. Boil, then simmer for 12-15 minutes until tender. Drain and cool slightly.
- Prepare Dressing: Whisk olive oil, lemon juice, zest, mustard, garlic, salt, and pepper in a bowl.
- Combine Ingredients: Transfer warm potatoes to a bowl, pour dressing, and toss gently. Add parsley, green onions, and dill, mix well.
- Serve: Enjoy warm, at room temperature, or chilled.
Notes
- This salad pairs well with grilled proteins or as a standalone dish.
- For extra protein, consider adding chickpeas or feta.
- Keeps fresh in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Salad
- Method: Boiling, Tossing
- Cuisine: Mediterranean, American
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
