Description
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.
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
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Taste the salad and adjust the seasoning with more salt and pepper, if needed. Serve the salad warm or at room temperature. Enjoy!
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling, Marinating
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
