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Lemon Potato Salad Recipe

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4.3 from 9 reviews

A refreshing and tangy Lemon Potato Salad featuring tender baby potatoes tossed in a zesty lemon and garlic dressing, enhanced with fresh green onions and parsley. Perfect as a light side dish served warm, at room temperature, or chilled, this salad brings vibrant flavors and a delightful texture in just under an hour.

Ingredients

Potatoes

  • 1 kg / 2 lb baby potatoes (halved or cut into 2.5 cm / 1" pieces)
  • 2 tbsp salt (for boiling water)

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

Add-ins

  • 1 cup green onions, sliced
  • 1/4 cup parsley, finely chopped

Instructions

  1. Prepare the Dressing: In a jar, combine the extra virgin olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, sugar, salt, and black pepper. Secure the lid and shake well until the dressing is emulsified.
  2. Prepare the Potatoes: Halve the baby potatoes so each piece is about 2.5 cm / 1". Cut larger potatoes into 3 pieces to ensure even cooking.
  3. Cook the Potatoes: Bring 4 litres / 4 quarts of water to a boil with 2 tablespoons of salt. Add the potatoes and return to a boil. Then reduce to a simmer and cook for about 5 minutes or until they are just tender but still firm enough to hold their shape, avoiding overcooking to prevent mushiness.
  4. Drain and Transfer: Drain the potatoes immediately and transfer them to a large bowl while they are still hot.
  5. Dress the Potatoes: Pour half of the prepared dressing over the hot potatoes. Using a rubber spatula, gently stir to coat all the potatoes evenly.
  6. Marinate: Set the coated potatoes aside to marinate for at least 30 minutes to allow the flavors to meld together. For enhanced flavor, you can marinate overnight in the refrigerator.
  7. Add Fresh Herbs: Once marinated, add the sliced green onions and finely chopped parsley to the potatoes.
  8. Final Toss: Pour the remaining dressing over the potato mixture and gently toss with a rubber spatula to combine everything thoroughly.
  9. Serve: Serve the lemon potato salad warm, at room temperature, or chilled. It tastes great immediately after marinating and improves in flavor the next day.

Notes

  • Be careful not to overcook the potatoes; they should remain firm enough to hold their shape.
  • Marinating overnight enhances the flavor, making the salad tastier the next day.
  • This potato salad is versatile and can be served warm, at room temperature, or cold.
  • Adjust salt and lemon levels to taste if desired.
  • Use baby potatoes for the best texture and flavor.

Find it online: https://glowcooks.com/lemon-potato-salad-recipe/