Description
A vibrant and tangy Lemon Potato Salad featuring tender baby potatoes tossed in a zesty lemon and Dijon mustard dressing, enhanced with fresh green onions and parsley. Perfect as a light side dish or for picnics and gatherings, this salad can be enjoyed warm, at room temperature, or chilled.
Ingredients
Potatoes
- 1 kg / 2 lb baby potatoes
- 2 tbsp salt (for boiling water)
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 garlic clove, large, minced
- 1 tsp Dijon mustard
- 1.5 tsp sugar
- 3/4 tsp salt
- 1/2 tsp black pepper
Salad Mix-ins
- 1 cup green onions, sliced
- 1/4 cup parsley, finely chopped
Instructions
- Prepare the Dressing: Shake all the dressing ingredients—extra virgin olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, sugar, salt, and black pepper—together in a jar until well combined. Set aside.
- Prep the Potatoes: Halve the baby potatoes so each piece is about 2.5 cm (1 inch). Cut any larger potatoes into three pieces to ensure even cooking.
- Cook Potatoes: Bring 4 liters (4 quarts) of water to a boil and add 2 tablespoons of salt. Add the prepared potatoes and bring back to a boil. Reduce heat to a simmer and cook for about 5 minutes, or until potatoes are just tender but not overcooked, as they will continue cooking from residual heat.
- Drain Potatoes: Drain the potatoes immediately and transfer them to a large bowl while still hot.
- Toss with Dressing: Pour half of the dressing over the hot potatoes. Gently stir with a rubber spatula to evenly coat without breaking the potatoes.
- Marinate: Allow the potatoes to marinate with the dressing for at least 30 minutes, or overnight if possible, to develop flavor.
- Add Fresh Ingredients and Final Mix: Add the sliced green onions and finely chopped parsley to the marinated potatoes. Pour over the remaining dressing and gently toss everything together with a rubber spatula.
- Serve: Serve the salad warm or at room temperature. It also tastes delicious the next day, offering a well-developed tangy flavor.
Notes
- Use baby potatoes for the best texture and uniform cooking.
- Do not overcook the potatoes to avoid a mushy salad; they should be just tender.
- Marinating overnight enhances the flavors significantly.
- This salad is versatile and can be served warm, at room temperature, or chilled.
- If lemon juice is not available fresh, bottled lemon juice can be used, but fresh is preferred for brightness.
- Adjust salt and sugar in the dressing according to taste preference.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean