Description
Bright and flavorful Lemon Potato Salad with herbs and a light citrus dressing—perfect for picnics, barbecues, and make-ahead meals.
Ingredients
Scale
Salad
- 1 kg / 2 lb baby potatoes
- 2 tablespoons salt (for boiling water)
- 1 cup green onions, sliced
- ¼ cup parsley, finely chopped
Dressing
- 5 tablespoons (75 ml) extra virgin olive oil
- ¼ cup (65 ml) lemon juice
- 1 tablespoon lemon zest (from 1 large lemon)
- 1 large garlic clove, minced
- 1 teaspoon Dijon mustard
- 1½ teaspoons sugar
- ¾ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cook the potatoes
Place the baby potatoes in a large pot and cover with cold water. Add the salt and bring to a boil. Cook for 15–20 minutes, or until just fork-tender. - Drain and cool slightly
Drain the potatoes well and allow them to cool for 5–10 minutes. They should still be warm when dressed. - Prepare the dressing
In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, sugar, salt, and black pepper until well combined. - Dress the potatoes
Transfer warm potatoes to a large bowl. Pour the dressing over the potatoes and toss gently to coat. - Add herbs and onions
Add sliced green onions and chopped parsley. Toss again until evenly distributed. - Rest and serve
Let the salad rest for 15–20 minutes to allow flavors to meld. Serve warm or at room temperature.
Notes
Dressing warm potatoes helps them absorb more flavor.
Adjust lemon juice to taste if you prefer a milder acidity.
Slice larger potatoes in half for even coating.