Description
A refreshing Lemon Potato Salad bursting with zesty lemon flavor and tender baby potatoes, perfect for summer gatherings.
Ingredients
Scale
- 1 kg / 2 lb baby potatoes
- 2 tbsp salt (for water)
- 1 cup green onions, sliced
- 1/4 cup parsley, finely chopped
- 5 tbsp / 75 ml extra virgin olive oil
- 1/4 cup / 65 ml lemon juice
- 1 tbsp lemon zest (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
Instructions
- Combine lemon juice, olive oil, lemon zest, minced garlic, Dijon mustard, sugar, salt, and black pepper in a jar. Shake vigorously until well combined, then set aside.
- Bring salted water to a boil in a large pot and add the baby potatoes. Cook for about 15-20 minutes, or until they are fork-tender, then drain and allow cooling slightly before cutting them into halves or quarters.
- Toss the potatoes with green onions, parsley, and the prepared dressing in a large bowl. Gently mix until everything is evenly coated, then serve warm or refrigerate until chilled.
Notes
This salad can be made a day ahead for enhanced flavors, best enjoyed within three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg