
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.
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.
Set the bowl aside to marinate for at least 30 minutes at room temperature. For deeper flavor, you can let them marinate overnight in the refrigerator.
Just before serving, add the chopped green onions and fresh parsley. Pour the remaining dressing over the salad and toss gently one last time. Serve warm, at room temperature, or chilled.
For the best results, always dress the potatoes while they are hot; the heat allows the starch to absorb the vinaigrette much more effectively than cold potatoes. If you are preparing this a day in advance, wait to add the fresh herbs until right before serving to keep them bright and green.