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)
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.
Notes
- This salad is dairy-free and mayo-free, perfect for picnics and outdoor events.
- Enhance with crumbled feta or capers for a Mediterranean twist.
- Can be made a day in advance for convenience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
