If you’re on the hunt for a fresh and zesty side dish that brightens up any meal, this Lemon Potato Salad Recipe is your new best friend. It combines tender baby potatoes with a vibrant lemon dressing that’s both refreshing and packed with flavor. The perfect balance of tang, herbal freshness, and a subtle hint of sweetness makes this salad irresistibly good, whether you’re serving it at a picnic, barbecue, or a cozy family dinner.
Ingredients You’ll Need
Don’t let the simplicity of this Lemon Potato Salad Recipe fool you—each ingredient plays a crucial role in creating the perfect harmony of tastes and textures. From the naturally creamy baby potatoes to the punchy lemon juice and fragrant herbs, every component adds something special.
- Baby potatoes: Choose small, tender potatoes for a creamy texture that absorbs the dressing beautifully.
- Salt for boiling water: Enhances the potatoes’ natural flavor from the start.
- Green onions, sliced: Adds a mild sharpness and a lovely color contrast.
- Fresh parsley, finely chopped: Brings a fresh, herbal note that brightens the salad’s profile.
- Extra virgin olive oil: Provides richness and binds the dressing ingredients together.
- Lemon juice: The star of the show, adding citrusy tang and a burst of freshness.
- Lemon zest: Intensifies the lemon flavor with fragrant oils from the peel.
- Garlic clove, minced: Gives a subtle kick and depth to the dressing.
- Dijon mustard: Adds a gentle sharpness and emulsifies the dressing smoothly.
- Sugar: Balances out the acidity of the lemon for a rounded flavor.
- Salt and black pepper: Essential seasoning to enhance every element.
How to Make Lemon Potato Salad Recipe
Step 1: Prepare the Dressing
Begin by making the dressing—all the flavors need to come together here to create the foundation of your Lemon Potato Salad Recipe. Into a jar, add the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, Dijon mustard, sugar, salt, and black pepper. Secure the lid tightly and shake vigorously until the mixture is perfectly combined and slightly thickened. This dressing will coat your potatoes with a vibrant, zesty punch that’s simply irresistible.
Step 2: Cook the Potatoes
Place the baby potatoes in a large pot and cover them with cold water. Add 2 tablespoons of salt to the water, which helps season the potatoes from within. Bring the water to a boil, then reduce the heat and let the potatoes simmer until they are tender when pierced with a fork—usually about 10 minutes. Drain the potatoes well and, while still warm, gently cut any larger potatoes in halves or quarters to ensure even bites throughout the salad.
Step 3: Toss Everything Together
While the potatoes are warm, transfer them to a large bowl and immediately drizzle with the dressing. The warmth allows the potatoes to absorb the fresh lemony flavors deeply. Add the sliced green onions and finely chopped parsley, gently folding them into the mix to distribute the texture and color evenly. Give everything a final taste and adjust seasoning with extra salt or pepper if needed. Your Lemon Potato Salad Recipe is now ready to enjoy!
How to Serve Lemon Potato Salad Recipe
Garnishes
For a beautiful finishing touch and extra savoriness, sprinkle chopped fresh herbs like dill or chives over your salad. A few lemon slices or a light dusting of paprika can add a festive pop of color. These simple garnishes not only enhance visual appeal but also boost the flavor complexity.
Side Dishes
This Lemon Potato Salad Recipe is a fantastic companion to grilled proteins like chicken, fish, or even a juicy steak. It also pairs beautifully with anything from a light garden salad to a classic BBQ feast. Its zesty, creamy combo refreshes the palate and balances heavier dishes perfectly.
Creative Ways to Present
Serve this salad chilled or at room temperature in a large rustic bowl for a communal feel, or portion it out into individual glass jars or small bowls for an elegant buffet display. You can even pile the salad over a bed of fresh baby greens or arugula for added texture and a vibrant presentation. The possibilities are endless.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Lemon Potato Salad Recipe (which can happen if you’re lucky), store them in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 3 days, making it a perfect make-ahead side for busy days.
Freezing
Because of the fresh lemon dressing and delicate potato texture, freezing this salad is not recommended. The thawing process would alter the creaminess and freshness of the dressing, leaving a less enjoyable texture.
Reheating
This salad is best enjoyed cold or at room temperature, so reheating is not necessary. If you prefer a slightly warmer version, allow it to sit at room temperature for 15–20 minutes before serving rather than microwaving, which can toughen the potatoes and dull the fresh flavors.
FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely! Just make sure to cut larger potatoes into evenly sized pieces so they cook uniformly and absorb the dressing well. Baby potatoes are preferred for their tender skin and creamy texture, but other varieties work fine too.
Is this salad gluten-free and vegan?
Yes, this Lemon Potato Salad Recipe is naturally gluten-free and vegan as it contains only plant-based ingredients. It’s a wholesome option for most dietary preferences.
How can I make this salad ahead of time?
Prepare the dressing and cook the potatoes a day in advance, store them separately in the fridge, and toss everything together just before serving to maintain the freshest texture and flavor.
Can I add other vegetables to this salad?
Definitely! Chopped cucumber, cherry tomatoes, or bell peppers add great crunch and color. Just make sure to adjust the dressing quantities accordingly to maintain balance.
What’s the best type of mustard to use in the dressing?
Dijon mustard works best because of its smooth texture and mild heat, which emulsify the dressing beautifully without overpowering the lemon flavor.
Final Thoughts
There is something truly special about a Lemon Potato Salad Recipe that feels both simple and sophisticated. Its bright and fresh flavors make it a timeless classic that’s sure to become a staple in your recipe repertoire. I encourage you to give this recipe a try—and watch how it quickly wins over friends and family alike with every bite!
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Lemon Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 5-6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant and refreshing Lemon Potato Salad is a perfect side dish that combines tender baby potatoes with a zesty lemon dressing. Enhanced with green onions, fresh parsley, and a hint of garlic, this salad is bright, flavorful, and ideal for picnics, barbecues, or light meals.
Ingredients
Potatoes
- 1 kg / 2 lb baby potatoes
- 2 tbsp salt (for water)
Salad Mix
- 1 cup green onions, sliced
- 1/4 cup parsley, finely chopped
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
Instructions
- Make the dressing: Add the olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, sugar, salt, and black pepper to a jar. Secure the lid tightly and shake well until the dressing is thoroughly combined and emulsified.
- Cook the potatoes: Place the baby potatoes in a large pot and cover them with water. Add 2 tablespoons of salt to the water and bring to a boil over high heat. Cook the potatoes for about 10 minutes or until just tender when pierced with a fork. Drain the potatoes and allow them to cool slightly.
- Toss the salad: Once the potatoes are warm but not hot, slice them in half or leave whole if small. In a large bowl, combine the potatoes, sliced green onions, and finely chopped parsley. Pour the lemon dressing over the potatoes and gently toss everything together until the potatoes are well coated. Serve warm or at room temperature.
Notes
- Use baby potatoes for the best texture and quicker cooking time.
- You can substitute flat-leaf parsley with cilantro if preferred.
- Adjust the lemon juice and sugar to taste for a more tart or sweet salad.
- This salad can be served warm, at room temperature, or chilled depending on preference.
- For added protein, consider mixing in some cooked chickpeas or grilled chicken.
