Lemon Potato Salad Recipe

Brimming with sunshine and bursting with flavor, this Lemon Potato Salad is the zippy, herb-studded side you’ll reach for all summer long. It’s a dish where creamy potatoes, punchy lemon, and vibrant herbs come together for a salad that’s fresh, light, and shockingly addictive—whether you serve it warm, chilled, or at room temp.

this Recipe

Ingredients You’ll Need

The magic of this Lemon Potato Salad lies in its short and sweet list of ingredients—each one truly counts! You’ll need just a handful of pantry staples, plus a few garden-fresh herbs, for a dish that’s as easy to whip up as it is stunning on the table.

• Baby potatoes: Their tender texture soaks up flavors beautifully; halve for bite-sized perfection.
• Salt: Used for boiling the potatoes, it seasons them from the inside out—don’t skip it!
• Green onions: For a subtle onion bite and lovely fresh crunch in every forkful.
• Parsley: Adds an herby pop of green that brightens the whole salad.
• Extra virgin olive oil: Forms the luscious base of the zingy lemon dressing.
• Lemon juice: The star of the show—brings all the sparkle and tang.
• Lemon zest: Grates pure sunshine into the dish; don’t skimp on it!
• Garlic clove: Just one, minced, for a heady aromatic boost.
• Dijon mustard: A touch of sharpness to tie the flavors together.
• Sugar: Balances all that citrus and sharpness with a gentle sweetness.
• Black pepper: Adds just the right hint of warmth and depth.

Variations

Ready to put your own spin on Lemon Potato Salad? This is one of those recipes that’s endlessly versatile—perfect for riffing with whatever you’ve got on hand or whatever your tastebuds are craving.

• Herby Add-Ins: Try chopped chives, basil, dill, or a little fresh thyme for extra herbal fragrance—just don’t go overboard if you’re using strong herbs like rosemary.
• Cheesy Twist: Crumble in feta or freshly shaved parmesan for a Mediterranean flair.
• Bacon Boost: Toss in crisped bacon bits for smoky, salty pops in each bite.
• Veggie Power: Fold in arugula, sun-dried tomatoes, or rocket for bold color and flavor.
• Make It Vegan: The recipe is already dairy-free, but double-check your Dijon mustard if you want to keep things strictly plant-based.

How to Make Lemon Potato Salad

Step 1: Whip Up the Lemon Dressing

Start with the zingy core of this salad: the dressing. Shake together olive oil, lemon juice, zest, garlic, Dijon mustard, sugar, salt, and black pepper in a small jar until everything looks creamy and well-mixed. Letting the dressing sit while you prep the potatoes will allow all those flavors to meld.

Step 2: Boil the Baby Potatoes

Halve the baby potatoes so each piece is about one inch across (big ones can be cut in three). Bring a large pot of water to a rolling boil, add plenty of salt, then carefully drop in the potatoes. Cook them just until fork tender—about 5 minutes—to make sure they keep their shape and dainty bite.

Step 3: Marinate While Warm

Immediately drain the potatoes and transfer them to a large bowl. While the potatoes are still hot (this is the secret!), pour over half of the lemon dressing. Gently stir, so each piece is coated. Let this mixture rest for at least 30 minutes—longer if you can—for the potatoes to soak up all the bright flavor.

Step 4: Finish and Serve

When ready to serve, add in the green onions and chopped parsley. Pour over the rest of the dressing and use a rubber spatula to give everything a final, gentle toss. That’s it—your Lemon Potato Salad is ready to steal the show!

How to Serve Lemon Potato Salad

Garnishes

A shower of extra parsley, thin slices of green onion, or a dusting of lemon zest will make your Lemon Potato Salad look as fresh as it tastes. For fancier occasions, try a light scatter of crumbled feta or crisp bacon bits for that little something special.

Side Dishes

This salad is a superstar with anything grilled—think perfect with salmon, chicken, or even veggie skewers. It’s also a dream alongside burgers at a summer barbecue or nestled next to roast lamb in springtime.

Creative Ways to Present

Scoop individual portions into small jars for picnics, serve it family-style on a big platter with extra herbs sprinkled on top, or pile it into lettuce cups for the perfect little side bites—Lemon Potato Salad is as pretty as it is tasty.

Make Ahead and Storage

Storing Leftovers

Store leftover Lemon Potato Salad in an airtight container in the fridge for up to three days. If it looks a little dry after chilling, just toss with a tiny splash each of olive oil and lemon juice to revive the freshness before serving.

Freezing

While you technically can freeze cooked potatoes, this salad is best enjoyed fresh or after refrigeration—freezing can compromise the texture and make the potatoes watery and mushy after thawing.

Reheating

If you prefer your Lemon Potato Salad warm, gently reheat it in a microwave-safe bowl for 30-second bursts, just until barely warmed through. Be careful not to overheat, which can make the potatoes fall apart. Otherwise, it’s fabulous served chilled or at room temperature.

FAQs

Final Thoughts

If you’re looking for a way to brighten up your next meal, Lemon Potato Salad is pure magic. Bring it to your next gathering or just treat yourself on a quiet night in—you’ll be surprised how something so simple can taste so exuberant. Give it a try, and let the fresh, tangy flavors speak for themselves!

Print