Lemon Potato Salad

This Lemon Potato Salad is a refreshing and vibrant dish that perfectly balances the tanginess of lemon with the herby freshness of parsley, mint, and dill. The potatoes are tender and flavorful, making this a great side dish for any meal, especially during the warmer months. Whether served warm or at room temperature, this salad is a light and zesty addition to your table.

Why You’ll Love This Recipe

Lemon Potato Salad offers a bright twist on traditional potato salad with a zesty lemon dressing, complemented by a mix of fresh herbs like parsley, mint, and dill. The potatoes soak up the dressing, making them incredibly flavorful and aromatic. This dish is quick to prepare, requires minimal ingredients, and is perfect for picnics, BBQs, or even as a side for weeknight dinners.

Ingredients

• 2 pounds small red or yellow potatoes (or baby potatoes)
• 3 medium green onions, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 2 tablespoons fresh dill, chopped

For the Dressing:

• 1/4 cup olive oil
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and freshly ground black pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Potatoes:

• Cut the potatoes into 1-inch chunks and place them in a large pot.
• Cover the potatoes with cold water, add a generous pinch of salt, and bring to a boil over medium-high heat.
• Once the water boils, reduce the heat to a simmer and cook the potatoes for 7-10 minutes, or until they are just fork-tender.
• Drain the potatoes well and immediately transfer them to a large bowl.

2. Make the Dressing:

• While the potatoes are cooking, whisk together the olive oil, lemon juice, lemon zest, garlic, Dijon mustard, and honey in a small bowl until fully combined.
• Season the dressing with salt and freshly ground black pepper to taste.

3. Marinate the Potatoes:

• Pour half of the dressing over the hot potatoes and gently stir until the potatoes are well coated.
• Set the potatoes aside and let them marinate for at least 20-30 minutes to allow the flavors to soak in.

4. Add Fresh Herbs and Final Dressing:

• After the potatoes have rested, add the remaining dressing, sliced green onions, chopped parsley, mint, and dill to the bowl.
• Gently toss to evenly distribute the herbs and dressing.

5. Serve:

• Taste the salad and adjust the seasoning with more salt and pepper, if needed.
• Serve the salad warm or at room temperature. Enjoy!

Servings and Timing

• Servings: 6-8
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Resting Time: 20-30 minutes
• Total Time: 40-50 minutes

Variations

• Vegan Option: This recipe is already vegan, but you can add some crumbled tofu for extra protein.
• Add More Vegetables: For extra crunch and color, add some diced cucumbers or bell peppers to the salad.
• Spicy Kick: Add a pinch of red pepper flakes to the dressing for some heat.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 2-3 days.
• Reheating: This salad can be served cold, but if you prefer, you can reheat it gently in the microwave or on the stovetop. The flavors may intensify after resting in the fridge.

FAQs

1. Can I use other types of potatoes?

Yes, you can use any potatoes that hold their shape well, such as Yukon Gold, russet, or even fingerling potatoes.

2. Can I make this salad ahead of time?

Yes, this salad can be made a day in advance. The flavors will deepen as it rests, making it even more flavorful.

3. Can I add mayonnaise to this recipe?

While this recipe is already creamy from the olive oil and mustard, you can add a dollop of mayonnaise for extra creaminess if you prefer.

4. Can I substitute the fresh herbs?

Yes, you can substitute dried herbs for fresh if necessary. Just use about one-third of the amount called for with fresh herbs.

5. How can I make this salad more filling?

To make this salad more substantial, you can add protein like grilled chicken, chickpeas, or boiled eggs.

6. Can I use bottled lemon juice instead of fresh?

While fresh lemon juice is best for flavor, bottled lemon juice can be used if needed. Fresh lemon juice will give a more vibrant taste.

7. How do I prevent the potatoes from getting mushy?

Make sure to cook the potatoes until they are just fork-tender. Overcooking them can lead to a mushy texture, so check them frequently while boiling.

8. Can I serve this salad warm?

Yes, this potato salad is delicious warm, but it can also be served at room temperature or chilled for a refreshing cold salad.

9. Can I make this salad spicy?

If you like spice, you can add diced jalapeños or red pepper flakes to the dressing for some heat.

10. Can I use a different vinegar instead of lemon juice?

While lemon juice is ideal, you could substitute with white wine vinegar or apple cider vinegar for a different tangy flavor.

Conclusion

Lemon Potato Salad is a light and vibrant twist on the classic potato salad. The fresh herbs and citrusy dressing make this dish a perfect complement to any meal. Whether served warm or at room temperature, it’s a versatile, refreshing side dish that will brighten up your table. Give this recipe a try, and enjoy a flavorful, easy-to-make salad that everyone will love!

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