Name: Lemon Potato Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean-Inspired
Ingredients: 2 lbs baby potatoes (halved); 1/4 cup 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 chopped fresh parsley; 2 tablespoons chopped fresh dill; 2 green onions (sliced)

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Elevate your next picnic or family dinner with this vibrant Lemon Potato Salad Recipe, a sunshiny twist on a classic side that packs each bite with zesty, herb-flecked goodness. Whether you’re avoiding mayo, seeking a vegan dish, or simply craving something light yet flavorful, this salad delivers in every way. Tender baby potatoes are dressed in an irresistible lemony vinaigrette and tossed with fresh herbs for a refreshing bite that everyone will be asking for seconds of—trust me, it’s impossible to resist!

Lemon Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

Part of the beauty of this Lemon Potato Salad Recipe lies in its simplicity—just a handful of humble ingredients come together for seriously big flavor. Every addition is chosen for a reason, from sprightly herbs to the lively citrus, giving the finished dish its perky personality and addictive taste.

Baby potatoes (2 lbs, halved): Their creamy texture and bite-sized shape soak up flavor without falling apart.
Olive oil (1/4 cup): Adds richness to the dressing and helps flavors cling to every potato.
Fresh lemon juice (3 tablespoons): The star of our show—imparts bright, tangy acidity and freshens every bite.
Lemon zest (1 tablespoon): Intensifies the citrus punch and offers fragrant zing you can’t get from juice alone.
Dijon mustard (1 tablespoon): Brings a creamy sharpness that ties all the flavors together perfectly.
Garlic (2 cloves, minced): Adds bold depth and that unmistakable savory backbone.
Salt (1/2 teaspoon): Essential for enhancing all the other flavors—don’t skimp!
Black pepper (1/4 teaspoon): Provides just a hint of mellow heat and complexity.
Fresh parsley (1/4 cup, chopped): Boosts color and imparts a grassy, clean freshness.
Fresh dill (2 tablespoons, chopped): The signature herb, adding an unmistakable pop that makes each forkful sing.
Green onions (2, sliced): For a mild allium crunch and a pop of color in every scoop.

How to Make Lemon Potato Salad Recipe

Step 1: Cook the Potatoes

Start by placing your halved baby potatoes in a large pot and cover them with cold, salted water. Bring it all to a boil and let the potatoes cook until they’re fork-tender—about 12 to 15 minutes. The goal is to keep them creamy inside but not mushy, so test them with a fork for perfect doneness. Once cooked, drain them well and let them cool just enough to handle (but still warmly inviting).

Step 2: Whisk the Lemon Dressing

While the potatoes cool, it’s time to create the dazzling dressing that defines this Lemon Potato Salad Recipe. In a large mixing bowl, whisk together olive oil, fresh lemon juice, vibrant lemon zest, Dijon mustard, minced garlic, salt, and pepper. The aroma will have you sneaking tastes—don’t blame me if you do! This zippy, velvety vinaigrette is what’s going to make every bite sing.

Step 3: Dress the Potatoes

Add the warm, slightly steamy potatoes into your big bowl of dressing. Toss gently, ensuring each potato is bathed in that lemony goodness—handling them while warm means they soak up maximum flavor. Be gentle so the pieces keep their shape.

Step 4: Add Herbs for Freshness

Now, toss in the chopped parsley, dill, and green onion. Fold them in so you don’t bruise the herbs—just a few turns with your spoon. The kitchen smells like a summer garden at this point, and the salad’s colors pop green and gold.

Step 5: Rest and Serve

Let the Lemon Potato Salad Recipe rest for 15 to 20 minutes at room temperature, allowing all those flavors and oils to mingle and soak in. Serve it warm for comfort or chill it for a perkier bite—either way, you’re in for a treat!

How to Serve Lemon Potato Salad Recipe

Garnishes

For a finishing flourish, sprinkle extra fresh dill or parsley over the top, and maybe a few thin lemon slices for that wow factor. If you’re feeling adventurous, a dusting of smoked paprika gives it a gorgeous ruby veil and subtle warmth.

Side Dishes

This Lemon Potato Salad Recipe pairs beautifully with anything off the grill—think juicy veggie skewers or lemon-herb chicken. It’s perfect alongside roasted fish, or tucked next to a crunchy, colorful slaw. Honestly, it even works as a picnic centerpiece with other mezze-style bites.

Creative Ways to Present

For parties, spoon the salad into little mason jars or serve it on a large, rustic platter dotted with edible flowers. Or, try individual lettuce cups for fun finger-food style. The bright color and fresh herbs make it as much a feast for the eyes as for the palate!

Make Ahead and Storage

Storing Leftovers

Transfer any leftovers into an airtight container and refrigerate. The Lemon Potato Salad Recipe holds up well for up to three days, and some say it’s even better after the flavors have had more time to meld. Just give it a little toss before serving again to reawaken all that zest.

Freezing

While technically safe to freeze, potato salads typically lose their lovely texture once thawed, turning grainy. For the best results, enjoy your Lemon Potato Salad Recipe freshly made or chilled from the fridge, but skip the freezer for this one.

Reheating

If you prefer your potato salad gently warm, simply microwave individual portions for 20–30 seconds or reheat in a skillet over low heat. Stir gently and add a splash of olive oil or lemon juice if it feels a bit dry.

FAQs

Can I use regular potatoes instead of baby potatoes?

Absolutely! Just cut them into bite-sized chunks and try to pick a waxy variety like Yukon Golds to maintain the creamy texture. The key is to keep pieces uniform so they cook evenly and absorb all that lovely dressing.

Is this recipe vegan and gluten-free?

Yes, this Lemon Potato Salad Recipe is both vegan and gluten-free, making it a crowd-pleaser for almost any gathering. There’s no dairy, no mayo, and absolutely no gluten—just bright, clean ingredients everyone will love.

How far ahead can I make it?

You can easily prepare the salad a day in advance. In fact, a night in the fridge gives the potatoes extra time to soak up the flavors! Just bring it to room temperature and toss it again before serving for the best texture.

What can I add for extra flavor?

Try stirring in a handful of crumbled feta or a spoonful of capers to channel Mediterranean vibes. For more crunch, chopped celery or radish works beautifully, and a sprinkle of chili flakes offers gentle heat.

Will kids like this recipe?

Many kids love the bright, zesty flavor of this Lemon Potato Salad Recipe—especially since it skips strong onions and heavy mayo. You can go light on the herbs for picky eaters, or let them help mix the potatoes for fun kitchen time!

Final Thoughts

If you’re looking for a fresh, crowd-pleasing side, give this Lemon Potato Salad Recipe a try—the punchy citrus, tender potatoes, and herby aroma will win you over in just one bite. I can’t wait for you to fall for this dish as much as I have!

Lemon Potato Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 27 reviews

Author: admin
Total Time: 25 minutes
Yield: 6 servings 1x
Diet: Vegan, Gluten-Free

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Description

A fresh and tangy Lemon Potato Salad recipe perfect for picnics and summer gatherings. This dairy-free and mayo-free salad is bursting with flavors of lemon, garlic, and fresh herbs.

Ingredients

Scale

Potato Salad:

2 lbs baby potatoes (halved)
1/4 cup 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

Garnish:

1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill
2 green onions (sliced)

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Instructions

Cook Potatoes: Boil halved baby potatoes until fork-tender, about 12–15 minutes. Drain and cool slightly.
Prepare Dressing: In a large bowl, whisk olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt, and pepper.
Toss Potatoes: Add warm potatoes to the bowl, toss gently to coat.
Add Garnishes: Stir in parsley, dill, and green onions.
Rest and Serve: Let the salad sit for 15–20 minutes to develop flavors. Serve warm or chilled.