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
Scale
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.
