Go Back
Zesty Lemon Potato Salad

Lemon Potato Salad

A bright and comforting potato salad featuring tender potatoes, zesty lemon dressing, and crunchy add-ins that make every bite interesting.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

For the salad
  • 2 pounds Yukon Gold or Red Potatoes Choose potatoes that hold their shape after boiling.
  • 2 stalks Celery, chopped Optional for added crunch.
  • 1 cup Fresh herbs (dill or parsley), chopped Fresh herbs enhance flavor.
For the dressing
  • 1/4 cup Fresh lemon juice Use both juice and zest for bright flavor.
  • 1 tablespoon Lemon zest Optional for extra lemon flavor.
  • 1/4 cup Olive oil To add richness.
  • 1 teaspoon Dijon mustard For a touch of tang.
  • 1 teaspoon Salt Adjust to taste.
  • 1/2 teaspoon Black pepper Adjust to taste.
  • 1 tablespoon Mayonnaise or Greek yogurt (optional) For creaminess, if desired.
  • 1 teaspoon Honey or sugar (optional) If lemons are very sharp.

Method
 

Preparation
  1. Start by washing the potatoes and cutting them into even chunks.
  2. Place the potatoes in a pot and cover with cold salted water. Bring to a boil.
  3. Cook until the potatoes are tender but not falling apart, around 10-15 minutes.
  4. Drain the potatoes and let them cool slightly.
  5. While the potatoes are cooling, prepare the dressing by whisking together lemon juice, zest, olive oil, Dijon mustard, salt, and pepper in a bowl.
Assembly
  1. Once the potatoes are warm, toss them with the dressing in a large bowl.
  2. Gently mix in the chopped celery and fresh herbs.
  3. Taste and adjust seasoning, adding extra lemon or salt as needed.
  4. Refrigerate for at least an hour before serving for the flavors to meld.

Notes

This salad can be prepared a day in advance. Refresh with a squeeze of lemon and herbs before serving. It is not suitable for freezing.