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
Scale
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
