Description
This Lemon Potato Salad is a refreshing and zesty side dish featuring baby potatoes tossed in a vibrant lemon and olive oil dressing, accented with fresh green onions and parsley. Perfect for warm weather meals or as a make-ahead salad, it offers a wonderful balance of tangy, savory, and herbal flavors, served warm or at room temperature.
Ingredients
Potatoes
- 1 kg / 2 lb baby potatoes
- 2 tbsp salt (for boiling water)
Salad Dressing
- 5 tbsp / 75 ml extra virgin olive oil
- 1/4 cup / 65 ml lemon juice
- 1 tbsp lemon zest (from 1 large lemon)
- 1 large garlic clove, minced
- 1 tsp Dijon mustard
- 1.5 tsp sugar
- 3/4 tsp salt
- 1/2 tsp black pepper
Salad Ingredients
- 1 cup green onions, sliced
- 1/4 cup parsley, finely chopped
Instructions
- Prepare the Dressing: Combine the olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, sugar, salt, and black pepper in a jar. Shake well until all ingredients are thoroughly mixed and emulsified.
- Prepare the Potatoes: Halve the baby potatoes so that pieces are about 2.5 cm (1 inch) each, cutting larger ones into thirds to ensure even cooking.
- Cook the Potatoes: Bring 4 liters (4 quarts) of water to a boil and add 2 tablespoons of salt. Add the potatoes to the boiling water and return to a boil. Reduce the heat to a gentle simmer and cook the potatoes for approximately 5 minutes, or until they are just tender but not overcooked—this prevents them from getting too soft since they'll continue cooking slightly from residual heat.
- Drain and Transfer: Immediately drain the potatoes once cooked and transfer them to a large mixing bowl while still hot.
- Dress the Potatoes: Pour half of the prepared dressing over the hot potatoes. Gently stir the potatoes with a rubber spatula to coat them evenly with the dressing.
- Marinate: Set the potatoes aside to marinate for at least 30 minutes, allowing the flavors to meld; marinating overnight is even better for enhanced flavor.
- Add Fresh Ingredients and Finish: After marinating, add the sliced green onions and chopped parsley to the potatoes. Pour over the remaining dressing and carefully toss the salad again using a rubber spatula to combine evenly.
- Serve: This salad is delicious served warm or at room temperature. It's also great the next day, making it a convenient make-ahead dish for gatherings or meals.
Notes
- Be cautious not to overcook the potatoes; they should be tender but still firm to hold their shape in the salad.
- Marinating the salad overnight enhances the flavors and texture.
- This salad can be served warm, at room temperature, or chilled according to preference.
- Using baby potatoes ensures a tender, creamy texture and minimal peeling.
- Adjust the amount of lemon juice and zest based on your preference for acidity and brightness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean