Zesty Lemon Potato Salad with Fresh Herbs

Name: Zesty Lemon Potato Salad with Fresh Herbs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 5
Ingredients: 1 kg baby potatoes; 1 cup green onions; 1/4 cup parsley; 5 tbsp extra virgin olive oil; 1/4 cup lemon juice; 1 tbsp lemon zest; 1 garlic clove, large, minced; 1 tsp Dijon mustard; 1.5 tsp sugar; 2 tbsp salt; 1/2 tsp black pepper

A refreshing, mayo-free twist on the classic potato salad featuring a bright lemon-garlic vinaigrette. This vibrant side dish is perfect for picnics and BBQs, and it tastes even better the next day as the potatoes soak up the tangy dressing.

Servings5 Portions

Prep Time10 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

baby potatoes
1 kg
green onions
1 cup
parsley
0.3 cup
extra virgin olive oil
5 tbsp
lemon juice
0.3 cup
lemon zest
1 tbsp
garlic clove, large, minced
1
Dijon mustard
1 tsp
sugar
1.5 tsp
salt
2 tbsp
black pepper
0.5 tsp

Step-by-Step Instructions

Prepare the dressing by combining the extra virgin olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, sugar, and black pepper in a small jar. Shake vigorously until well combined and emulsified.

Prepare the baby potatoes by halving them into roughly 1-inch (2.5cm) pieces. If some potatoes are significantly larger, cut them into thirds or quarters to ensure they cook evenly.

In a large pot, bring 4 liters of water to a boil and add the salt. Carefully add the potatoes and return to a boil, then reduce the heat to a simmer. Cook for 5 to 8 minutes, or until the potatoes are just tender when pierced with a fork. Do not overcook, as they will continue to soften from residual heat.

Drain the potatoes immediately and transfer them to a large mixing bowl while they are still steaming hot.

While the potatoes are hot, pour over half of the prepared dressing. Use a rubber spatula to gently toss the potatoes, ensuring they are evenly coated without breaking them apart.