Lemon Potato Salad
Zingy, herby, and absolutely glowing with flavor—this lemon potato salad combines baby potatoes, lemon zest and juice, garlic, and a trio of fresh herbs for a side dish that feels light, lively, and a little bit sunshiney. No mayo, no fuss, and extra delicious whether served warm or at room temperature. Perfect for picnics, potlucks, or your next backyard hang.
6
side servings
Ingredients
Salad
- 2 pounds (900 g) baby red or yellow potatoes cut into 1-inch chunks
- 3 green onions thinly sliced
- 1/4 cup (10 g) fresh parsley chopped
- 2 tbsp fresh mint chopped (start with less if mint-wary)
- 2 tbsp fresh dill chopped
Dressing
- 1/4 cup (60 ml) extra-virgin olive oil
- 1 lemon, zested and juiced zest and juice of 1 large lemon (about 3 tbsp juice + 1 tbsp zest)
- 2 cloves garlic minced
- 2 tsp Dijon mustard
- 2 tsp honey
- kosher salt and freshly ground black pepper to taste
Equipment
- Large pot
- Mixing bowls
- Colander
- Whisk
- Cutting board
- Knife
Instructions
- Cut the baby potatoes into 1-inch chunks. Place them in a large pot and cover with cold water and a generous pinch of salt.
- Bring water to a boil, then reduce to a simmer and cook potatoes until just fork-tender, 7–10 minutes. Drain well.
- While potatoes are still hot, transfer to a large bowl.
- Meanwhile, whisk together olive oil, lemon zest and juice, minced garlic, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
- Pour half the dressing over the warm potatoes and toss gently. Let rest for 20–30 minutes to soak up flavors.
- Add green onions, parsley, mint, and dill. Pour in remaining dressing. Toss gently to combine.
- Taste and add more salt, pepper, or a squeeze of lemon if needed. Serve warm or at room temperature.
Notes
This salad holds beautifully for up to 3 days in the fridge and tastes even better after the flavors meld. If leftovers seem dry, revive with a drizzle of olive oil and lemon juice. For variations, try adding crumbled feta, swap in other soft herbs like basil or tarragon, or toss in extra veggies or beans. Not recommended for freezing.
Nutrition
Calories: 210kcal | Carbohydrates: 34g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 620mg | Fiber: 3g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 22mg | Calcium: 18mg | Iron: 1mg