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Lemon Potato Salad

Bowl of lemon potato salad made with baby potatoes, fresh herbs, and a lemon vinaigrette dressing.
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This refreshing Lemon Potato Salad is a no-mayo, zesty side dish made with baby potatoes, lemon zest, olive oil, and fresh herbs. Perfect served warm, cold, or at room temperature—ideal for summer gatherings or meal prep.

Ingredients

Scale
  • 1 kg / 2 lb baby potatoes
  • 2 tbsp salt (for boiling water)
  • 1 cup green onions, sliced
  • 1/4 cup parsley, finely chopped
  • 5 tbsp / 75 ml extra virgin olive oil
  • 1/4 cup / 65 ml lemon juice
  • 1 tbsp lemon zest (from 1 large lemon)
  • 1 garlic clove, minced
  • 1 tsp Dijon mustard
  • 1.5 tsp sugar
  • 3/4 tsp salt
  • 1/2 tsp black pepper

Instructions

  1. Halve the baby potatoes or cut larger ones into 1-inch pieces.
  2. Bring 4 quarts of water to a boil with 2 tbsp of salt. Add potatoes and cook for 5–6 minutes until just tender. Do not overcook.
  3. While potatoes are boiling, combine olive oil, lemon juice, lemon zest, garlic, Dijon mustard, sugar, salt, and pepper in a jar. Shake well to make the dressing.
  4. Drain the cooked potatoes and transfer them to a bowl while still hot.
  5. Pour half the dressing over the warm potatoes and gently toss with a rubber spatula to coat. Let sit for at least 30 minutes or refrigerate overnight.
  6. Before serving, add chopped green onions and parsley. Pour over the remaining dressing and toss gently again. Serve warm, room temp, or cold.

Notes

  • Lemon zest adds more flavor than lemon juice—don’t skip it.
  • Salt the boiling water well to enhance the potato flavor.
  • Use a rubber spatula to avoid breaking the potatoes when tossing.
  • Can be made a day ahead; flavor improves overnight.
  • Try variations with feta, olives, or fresh herbs like dill or mint.

Nutrition

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