The bright and refreshing flavors of this Lemon Potato Salad Recipe make it a standout favorite that’s perfect for any occasion. Combining tender baby potatoes with a zesty lemon dressing, fragrant garlic, and fresh herbs, this salad delivers a delightful balance of tanginess and richness. It’s incredibly easy to prepare, featuring simple ingredients that come together to create a dish bursting with color, texture, and vibrant flavor. Whether you’re hosting a backyard BBQ or looking for a light side dish, this Lemon Potato Salad Recipe will quickly become one of your go-to recipes.
Ingredients You’ll Need
All the ingredients for this Lemon Potato Salad Recipe are straightforward and essential, each playing a crucial role in building layers of flavor and texture. From the creamy potatoes to the tangy lemon juice, and the fresh herbs to the savory garlic, everything comes together to create a perfectly balanced salad.
- Baby potatoes (1 kg / 2 lb): Tender and bite-sized, these form the creamy base and hold the dressing wonderfully.
- Salt for boiling water (2 tbsp): Enhances the natural flavor of the potatoes as they cook.
- Green onions, sliced (1 cup): Adds a mild oniony crunch that brightens the salad.
- Parsley, finely chopped (1/4 cup): Offers fresh herbal notes and a pop of green color.
- Extra virgin olive oil (5 tbsp / 75 ml): Provides richness and a smooth mouthfeel to the dressing.
- Lemon juice (1/4 cup / 65 ml): Delivers the crisp, tangy punch that defines this recipe.
- Lemon zest (1 tbsp): Intensifies the lemon flavor with aromatic oils from the peel.
- Garlic clove, large, minced (1): Brings a subtle warmth and depth to the dressing.
- Dijon mustard (1 tsp): Adds a gentle bite and helps emulsify the dressing.
- Sugar (1.5 tsp): Balances out the acidity of the lemon for harmonious flavor.
- Salt (3/4 tsp): Seasons the dressing and enhances all the other ingredients.
- Black pepper (1/2 tsp): Provides a mild heat that lifts the overall taste.
How to Make Lemon Potato Salad Recipe
Step 1: Prepare the Dressing
Start by combining all the dressing ingredients—olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, sugar, salt, and black pepper—in a jar. Seal it tightly and shake well until the mixture is fully emulsified and glossy. This vibrant dressing is the heart of the salad, bringing tang, richness, and a perfect balance of savory and sweet notes.
Step 2: Cook the Potatoes
Halve the baby potatoes into roughly 2.5 cm (1 inch) pieces so they cook evenly. Bring a large pot of water to a boil and add salt to the water—it seasons the potatoes as they simmer. Add the potatoes and let them cook for about 5 minutes, just until they are tender but not falling apart. Drain the potatoes carefully and transfer them immediately to a bowl while they’re still hot—this is crucial for absorbing the dressing fully.
Step 3: Marinate Potatoes with Dressing
Pour half of the prepared dressing over the hot potatoes and gently toss to coat. Let the potatoes marinate in this dressing for at least 30 minutes so every bite soaks up the bright, zesty flavors. This resting time makes the potato salad far more flavorful than simply mixing and serving immediately.
Step 4: Add Fresh Herbs and Finish
Once the potatoes have had time to absorb the initial dressing, add the sliced green onions and chopped parsley for freshness and crunch. Pour the remaining dressing over the salad and toss everything gently just until combined. You want to keep the potato pieces intact but ensure an even coating of delicious dressing and herbs.
How to Serve Lemon Potato Salad Recipe
Garnishes
To elevate your Lemon Potato Salad Recipe, consider adding a few bright garnishes such as thin lemon slices, extra parsley sprigs, or a sprinkle of cracked black pepper right before serving. These little touches not only add visual appeal but emphasize the fresh lemon theme and add a burst of aroma to each serving.
Side Dishes
This salad shines as a side for grilled meats like chicken, steak, or fish, making for a light yet satisfying meal. It also pairs beautifully with roasted vegetables or a leafy green salad for a well-rounded, vibrant plate. Its refreshing qualities help cut through rich, fatty dishes, providing balance and brightness.
Creative Ways to Present
For a fun twist, serve this salad in hollowed-out lemon halves or small individual bowls garnished with microgreens. It also works great layered in mason jars for picnics or potlucks, allowing the dressing to mingle with the potatoes during transport and impress guests with style and flavor.
Make Ahead and Storage
Storing Leftovers
This salad keeps really well in the fridge for up to 3 days. Store leftovers in an airtight container to maintain freshness. Because of the lemon and olive oil dressing, the potatoes stay flavorful and moist even after chilling.
Freezing
Freezing is not recommended for this Lemon Potato Salad Recipe, as the texture of potatoes tends to change and become grainy once thawed. It’s best enjoyed fresh or refrigerated.
Reheating
If you prefer a warm potato salad, gently reheat leftovers in a microwave or on the stovetop, then stir in a splash of olive oil or fresh lemon juice to revive the flavors before serving. However, this salad is delightful served cold or at room temperature, which brings out its bright character best.
FAQs
Can I use regular potatoes instead of baby potatoes?
Yes, you can use regular potatoes cut into uniform pieces. Yukon Gold or red potatoes work great because they hold their shape well and have a creamy texture that suits this salad.
How long can I let the salad marinate?
While 30 minutes is ideal for maximum flavor absorption, you can marinate it for up to 4 hours at room temperature or longer in the fridge if needed. Just add fresh herbs right before serving if marinating long-term.
Is this salad suitable for vegan diets?
Absolutely! The Lemon Potato Salad Recipe is entirely plant-based, featuring olive oil and fresh ingredients with no animal products involved, making it perfect for vegans.
Can I make this salad ahead the day before?
The salad can be made a few hours ahead and stored in the refrigerator. Just keep in mind that adding fresh herbs like parsley and green onions right before serving will keep the salad tasting its freshest.
What else can I add to customize this salad?
Feel free to add chopped cucumbers, cherry tomatoes, or even some crumbled feta cheese for a Greek-inspired touch. Toasted pine nuts or capers can also introduce exciting texture and flavors.
Final Thoughts
I truly hope you give this Lemon Potato Salad Recipe a try soon because it’s one of those dishes that effortlessly brightens any meal with its fresh taste and simple ingredients. It’s a soulful side with that perfect zing of lemon paired with tender potatoes and vibrant herbs. Once you make it, it might just become a staple in your recipe collection just like it is in mine!
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Lemon Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A bright and tangy lemon potato salad featuring tender baby potatoes tossed in a zesty lemon dressing with fresh green onions and parsley. This refreshing side dish is perfect for spring and summer meals, offering a light and vibrant flavor profile with a Mediterranean touch.
Ingredients
Potatoes
- 1 kg / 2 lb baby potatoes
- 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 (1 large lemon)
- 1 garlic clove, large, minced
- 1 tsp Dijon mustard
- 1.5 tsp sugar
- 3/4 tsp salt
- 1/2 tsp black pepper
Salad Add-ins
- 1 cup green onions, sliced
- 1/4 cup parsley, finely chopped
Instructions
- Prepare the dressing: Combine the olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, sugar, salt, and black pepper in a jar. Secure the lid and shake vigorously until all ingredients are well emulsified and combined.
- Boil the potatoes: Cut the baby potatoes in half into approximately 2.5 cm / 1 inch pieces. Bring a large pot of water to a boil and add 2 tablespoons of salt. Add the potatoes and simmer gently for about 5 minutes until they are just cooked through but still firm. Drain the potatoes thoroughly and transfer to a large bowl.
- Marinate potatoes with dressing: While the potatoes are still warm, pour half of the prepared dressing over them. Stir gently to coat the potatoes evenly. Allow the potatoes to marinate in the dressing for at least 30 minutes so they absorb the bright lemon flavors.
- Assemble the salad: After marinating, add the sliced green onions and finely chopped parsley to the potatoes. Pour the remaining dressing over the salad and toss gently to combine all ingredients thoroughly.
- Serve: Serve the lemon potato salad at room temperature or slightly chilled as a fresh, flavorful side dish perfect for gatherings or everyday meals.
Notes
- If you prefer a creamier texture, you can add a spoonful of Greek yogurt or mayonnaise to the dressing.
- For an extra herbaceous flavor, fresh dill or chives can be added along with parsley.
- This salad is best served within a few hours of preparation but can be refrigerated for up to 24 hours.
- Adjust the sugar and salt in the dressing to your taste preferences.
- Baby potatoes work best for this salad due to their size and texture, but you can also use new potatoes or fingerlings.
