Description
This Lemon Potato Salad is a refreshing and flavorful side dish perfect for any occasion. Tender baby potatoes are tossed in a zesty lemon dressing, creating a dish that is sure to impress.
Ingredients
Units
Scale
Potato Salad:
- 1 kg / 2 lb baby potatoes
- 2 tbsp salt (for water)
- 1 cup green onions, sliced
- 1/4 cup parsley, finely chopped
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
Instructions
- Dressing: Combine all dressing ingredients in a jar and shake well.
- Potatoes: Halve the baby potatoes into 2.5cm / 1″ pieces. Boil water with salt, add potatoes, simmer for 5 minutes until just cooked. Drain and transfer to a bowl.
- Potato Salad: While potatoes are hot, pour half of the dressing over them. Let marinate for at least 30 minutes. Add green onions and parsley, pour remaining dressing, toss gently, and serve.
Notes
- This recipe works well with any type of potato. Avoid overcooking to prevent them from becoming too soft.
- For variations, consider adding fresh herbs, bacon, parmesan, or sun-dried tomatoes. Add a Mediterranean twist with oregano and/or feta.
Nutrition
- Serving Size: 1 serving (200g/7oz)
- Calories: 230 kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
