Lemon Potato Salad

Fresh, zesty Lemon Potato Salad made with red potatoes, lemon juice, fresh herbs, olive oil, and Dijon mustard. Perfect summer side dish!

this Recipe

Let me tell you how this Lemon Potato Salad became a staple at our family cookouts. It was one of those perfectly chaotic summer afternoons. You know, where someone forgets the napkins, the grill takes twice as long to heat up as it should, and Uncle Joe is already on his third glass of sangria by noon (bless him). I wanted to bring a dish that could hold its own. Something fresh. Something that wouldn’t melt or get weird after an hour outside. And bam—this potato salad came to life.

Now, I’m not saying it changed the game, but… okay, I am saying that. My mom even asked for the recipe, and trust me, that’s rare. She’s one of those “I don’t need a recipe” cooks, so yeah. This was a win.

Why You’ll Love This Lemon Potato Salad Recipe?

I know what you’re thinking. “Another potato salad?” But hear me out. This isn’t your average, gloppy, mayo-heavy side that you sneak one polite scoop of before hiding it under a burger bun. This one’s light. It’s fresh. It’s got zing! It’s a Lemon Potato Salad, but with a kick of Dijon, a kiss of honey, and a whole lotta herbs that make every bite pop.

Here’s the kicker—it’s delicious warm, at room temp, or straight outta the fridge at midnight. (Not that I’ve done that…okay, I have.)

Ingredient Notes:

First things first, you don’t need fancy ingredients. You need good ones. And maybe a little love. (Too much? Nah.)

• Red or Yellow Potatoes: I go for baby potatoes because they’re cute and hold their shape like champs. No mush here, folks.

• Green Onions: They give you a bit of that sharpness without going overboard. Thinly sliced, they’re like little flavor bombs.

• Herbs (Parsley, Mint, Dill): If you can get ‘em fresh, do it! They bring the salad to life. Dried herbs are fine in soups, but not here, friend.

• Olive Oil & Lemon Juice: Extra virgin olive oil for the win. And please use real lemons. The bottled stuff doesn’t have the same sparkle.

• Dijon Mustard & Honey: Dijon adds depth and tang. Honey keeps it balanced. Don’t skip either.

• Garlic: You only need two cloves, but they make all the difference. Trust me.

• Salt & Pepper: Season as you go. No bland potatoes on my watch.

How To Make Lemon Potato Salad?

Step 1. Boil the Potatoes

Cut your potatoes into bite-sized chunks. I don’t bother peeling them. (Why waste time when the skins are tasty?) Pop them in a big pot, cover with cold water, and toss in a generous pinch of salt. Bring it to a boil, then simmer till they’re fork-tender. Don’t overcook—nobody likes potato mush. Drain them well.

Step 2. Whip Up the Dressing

While the potatoes are hanging out, whisk together the olive oil, lemon juice, lemon zest, Dijon, honey, and garlic. Give it a taste. Want more zing? Add another squeeze of lemon. More bite? Extra mustard. This is your salad now.

Step 3. Dress ‘Em While They’re Hot

Toss half the dressing with your warm potatoes. This is key—the warmth helps them soak up all that flavor. Let them sit for 20-30 minutes. Go call your mom. Pet your dog. You’ve got time.

Step 4. Finish It Off

After the potatoes have cooled a bit, toss in your green onions and herbs. Add the rest of the dressing. Give it a gentle mix. No smashing the potatoes—we’re making salad, not mashed potatoes!

Step 5. Taste Test

Adjust the seasoning as needed. Add more salt, pepper, or herbs if you’re feeling it. Then serve it up!

Storage Options:

I swear this salad gets better the next day. Store it in an airtight container in the fridge, and it’ll be good for up to 3 days. Give it a gentle toss before serving again. It’s also perfect for sneaky forkfuls right out of the fridge. No judgment.

Variations and Substitutions:

• Switch Up the Potatoes: Try fingerlings or Yukon Golds.
• Add Protein: Chickpeas are fab for making it more filling.
• Go Mediterranean: Toss in some feta or kalamata olives.
• Crave Heat?: Red pepper flakes or finely chopped jalapeños will do the trick.
• No Honey?: Maple syrup works, and gives it a subtle twist.

What to Serve with Lemon Potato Salad?

This Lemon Potato Salad plays well with others. Here’s what I love it with:

• Grilled chicken or salmon (goes without saying, right?)
• Burgers (veggie or beef, we’re inclusive here)
• Tacos—yes, trust me!
• BBQ ribs
• A cold glass of lemonade…or rosé (it’s five o’clock somewhere)

Frequently Asked Questions:

Can I make this ahead of time?
Absolutely. It tastes even better after sitting in the fridge for a bit. I’ve made it the night before a picnic, and it was a hit.

Can I skip some of the herbs?
Of course. Use what you like. If you’re not a mint fan, leave it out. Parsley and dill are enough on their own, but I say the more, the merrier.

How do I make it vegan?
It’s already dairy-free, so just swap out the honey for agave or maple syrup. Easy peasy.

Alright, now it’s your turn to make this Lemon Potato Salad magic happen. If you do, I’d love to hear about it. Drop me a comment, send me a pic, or tag me on Instagram. And hey, if you’ve got your own twist, tell me! I’m always up for trying something new.

Keep the Flavor Coming – Try These:

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Lemon Potato Salad

Prep Time 15 minutes mins

Cook Time 15 minutes mins

This refreshing Lemon Potato Salad features tender baby potatoes, fresh herbs, and a bright lemon vinaigrette. It’s a light, vibrant side dish perfect for summer gatherings, picnics, and BBQs. Naturally dairy-free with a gluten-free option.

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6 Servings

Ingredients

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• 2 pounds small red or yellow potatoes or baby potatoes
• 3 medium green onions thinly sliced
• 1/4 cup fresh parsley finely chopped
• 2 tablespoons fresh mint finely chopped
• 2 tablespoons fresh dill finely chopped

For the Dressing:

• 1/4 cup extra virgin olive oil
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 2 cloves garlic finely minced
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and freshly ground black pepper to taste

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Instructions

 

Prepare the Potatoes:

1. Thoroughly wash the potatoes and cut them into uniform, 1-inch chunks. Place the prepared potatoes into a large saucepan or stockpot. Cover with cold water, ensuring the water level is at least one inch above the potatoes. Add a generous pinch of salt to the water.

Boil the Potatoes:

1. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat slightly and allow the potatoes to simmer for 7 to 10 minutes, or until just fork-tender. Take care not to overcook, as the potatoes should retain their shape.

Drain and Cool the Potatoes:

1. Drain the cooked potatoes thoroughly and transfer them immediately to a large mixing bowl. This will prevent them from becoming waterlogged.

Prepare the Dressing:

1. While the potatoes are still warm, prepare the dressing. In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, and honey until fully emulsified. Season to taste with salt and freshly ground black pepper.

Dress the Potatoes (First Addition):

1. Pour half of the prepared dressing over the warm potatoes. Gently stir to ensure the potatoes are evenly coated. Allow the potatoes to marinate at room temperature for 20 to 30 minutes, which will enhance flavor absorption.

Finish the Salad:

1. Once the potatoes have cooled, add the remaining dressing along with the sliced green onions, parsley, mint, and dill. Gently toss to combine, ensuring the herbs are evenly distributed throughout the salad.

Final Seasoning:

1. Taste the salad and adjust seasoning if necessary. Add additional salt, pepper, or lemon juice to suit personal preference.

Serve:

1. Serve the salad slightly warm or at room temperature. This salad pairs beautifully with grilled proteins or as part of a picnic spread.

Notes

This Lemon Potato Salad is naturally gluten-free when prepared with certified gluten-free Dijon mustard and honey. Verify that all condiments used are labeled gluten-free, as some commercially available mustards may contain gluten-containing ingredients or cross-contamination risks.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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