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
Scale
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.
