Lemon Potato Salad
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.
6 Servings
Ingredients
- 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
Instructions
Prepare the Potatoes:
- 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:
- 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:
- Drain the cooked potatoes thoroughly and transfer them immediately to a large mixing bowl. This will prevent them from becoming waterlogged.
Prepare the Dressing:
- 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):
- 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:
- 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:
- Taste the salad and adjust seasoning if necessary. Add additional salt, pepper, or lemon juice to suit personal preference.
Serve:
- 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.